Ingredients
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 cup packed brown sugar
2 sticks (1 cup) unsalted butter, softened and cut into cubes
4 large eggs, room temperature
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips (non-alcoholic)
1 cup powdered sugar (for coating)
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper
In a large bowl, sift together flour, cocoa powder, baking soda, and salt
In a microwave-safe bowl, melt butter. Add sugars and mix until smooth
Whisk eggs one at a time into the butter mixture. Stir in vanilla extract
Gradually add the dry ingredients to the wet ingredients until fully incorporated
Fold in chocolate chips
Using a cookie scoop, portion dough into balls (about 2 tablespoons each)
Roll each dough ball in a bowl of powdered sugar until fully coated
Place on prepared baking sheets with 2-inch spacing
Bake for 12 minutes until edges are set but centers remain soft
Let cool on sheets for 5 minutes before transferring to a wire rack
Notes
For best results, ensure butter and eggs are at room temperature to achieve maximum fluffiness
Use high-quality cocoa powder for optimal flavor
Storage: Keep in an airtight container for up to 5 days
Can substitute chocolate chips with chopped dark chocolate (ensure non-alcoholic label)
Pairs deliciously with vanilla ice cream for serving
- Prep Time: 20
- Cook Time: 12
- Category: High Protein Meals
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 5.5g
- Carbohydrates: 22g
- Fiber: 0.6g
- Protein: 2g
- Cholesterol: 25mg