2cupsall-purpose flouror gluten-free flour (see notes)
⅔cupcocoa powder
2teaspoonscornstarch
1teaspoonsea salt
1teaspoonbaking soda
1cup (2 sticks)unsalted butterat room temperature
1cupwhite sugar
⅔cup packedlight brown sugar
2largeeggsat room temperature
2teaspoonsvanilla extract
12ouncessemi-sweet chocolate chipsor mini chips
Instructions
Prepare the dry ingredients: Whisk the flour, cocoa, cornstarch, salt and baking soda in a large bowl and set aside.
Prepare the wet ingredients: Place the room temperature butter and both sugars into a second mixing bowl and beat together until creamy using either a stand mixer with a paddle attachment or a hand mixer. Scrape down the sides of the bowl and then add the vanilla and eggs one at a time while beating for at least 30 seconds after each egg is added.
Incorporate: Add half of the dry mixture to the wet ingredients and mix on low for about 20 seconds; add the rest of the dry mixture and continue to mix just until incorporated. Use a silicone spatula or wooden spoon to fold in the chocolate chips.
Chill: Place the batter in the refrigerator and chill for a minimum of 2 hours, or overnight. Tip: to chill the dough faster, divide into 2 separate bowls.
Bake: Center a rack in the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper. Place rounded tablespoonfuls of batter onto each sheet at least 2 inches apart and bake for 11-12 minutes, rotating the cookie sheet once. Remove the from the oven once the edges are just starting to set (the middle should still look soft and will continue to cook out of the oven; don’t over bake.)
Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer the cookies to a cooling rack using a spatula. Place the second cookie sheet in the oven to bake (if you’re using the same sheet, let it cool before you place the next batch on it.)
Enjoy: Enjoy the cookies while they’re warm; there’s nothing better! The rest of the cookies can be stored in an airtight container in the fridge for up to 5 days.
Notes
Gluten-free flour: To make these cookies gluten-free, I used Bob’s Red Mill 1:1 Gluten Free Flour Blend and they came out perfectly, but other blends may work just as well. Just make sure the one you choose is white or brown rice based and not bean based as the flavor may be too strong for these cookies (Bob’s also has an all-purpose flour that is garbanzo bean based–I do not recommend this one for this recipe.)