In honor of the best month, the best cookies must be made…. and what’s better than a gooey and super chocolatey cookie? These cookies are perfect for the beginning of October when it is just starting to get chilly out and the end of the warmth for the season. The gooey-ness in the cookies perfectly contrasts the wintery-ness of the chocolate and seem to come together for the perfect fall dessert.
I gave these cookies out to a few people in my classes and they were IN LOVE. Due to a lack of time and lighting, these pictures do not do these amazing cookies justice.
2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup softened butter
3/4 cup white sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
- Preheat oven to 350 degrees F (175 degrees C). Whisk together the flour, cocoa powder, baking soda and salt until completely blended.
- Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth, around 2 minutes. Beat in one egg until completely incorporated. Beat in the last egg completely along with the vanilla.
- Mix in the flour mixture. Make sure that everything is mixed together, but be careful not to overmix this step.
- Fold in the chocolate chips just until combined. Drop by heaped teaspoonfuls onto ungreased baking sheets. I prefer to roll the dough into balls, but it is very sticky and leaves behind a lot of residue.
- Bake in the preheated oven until the edges are golden, 9 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
TIPS FROM RECIPE REVIEWERS:
-If the cookies are coming out flat, you are probably not mixing the dry mixture and wet mixtures enough before combining them.
-If you like crispier cookies, cook for 12 minutes. For softer and moist cookies, cook for around 8.
-For perfect circular cookie shapes, roll the batter into a log shape and refrigerate for an hour. Then, cut into 1/2 inch slices and cook at 350 F for 10-12 minutes.