Soft Batch Double Chocolate Cookies

• 10 Tablespoons Unsalted Butter, Softened To Room Temperature
• 3/4 cups Packed Brown Sugar
• 1/4 cups Granulated Sugar
• 1 Large Egg, Room Temperature
• 1-1/2 teaspoon Vanilla
• 1 cup All-purpose Flour, Spooned And Leveled
• 2/3 cups Natural Cocoa Powder
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1-1/2 cup Chocolate Chips

1. In a large bowl using a stand or handheld mixer, cream butter and sugars together on medium speed for about 2 minutes. Add egg and vanilla and continue mixing until combined, about 30 seconds. Turn off mixer and scrape down sides of bowl.
2. Slowly add flour, cocoa, baking soda and salt mixing on low speed until incorporated. Turn off electric mixer and stir in chocolate chips. I usually reserve about 1/4 cup of chocolate chips for sprinkling on top.
3. Form dough into 3-tablespoon balls and place 2 inches apart on a baking sheet lined with parchment paper or a silicone baking mat. Cover with cling film and chill in the refrigerator for at least 2 hours or up to 48 hours.
4. When ready to bake, preheat oven to 350u0b0F degrees. Bake cookies for 10-12 minutes until tops are just set. Remove from oven and let cool on their tray for 10 minutes before transferring to a wire rack to continue cooling.

butter, brown sugar, ubc, egg, vanilla, allpurpose flour, cocoa, baking soda, ubc, chocolate chips

Taken from tastykitchen.com/recipes/desserts/soft-batch-double-chocolate-cookies/ (may not work)