Ingredients
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1 1/4 cups sugar
1 cup butter
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/3 cup unsweetened Dutch-processed cocoa powder (I recommend Callebaut brand)
1 teaspoon baking soda
1 (12 ounce) package semi-sweet chocolate chips (I recommend Ghirardelli brand)
Preparation
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Sift together flour, cocoa, and baking soda. Set aside.
Cream butter and sugar with an electric hand mixer. Beat in egg and vanilla extract.
To the bowl of wet ingredients, add about 1/3 of the dry sifted ingredients and the chocolate chips at a time, making sure they are well incorporated as you go along.
Drop dough, a tablespoon at a time, on an ungreased cookie sheet. Leave about 2 inches of room between each cookie.
Bake in a preheated 375 degree oven for 8-11 minutes, or until cookie is set. Cool for one minute on the cookie sheet before transferring cookies to a baking rack to finish cooling. Make sure cookies are thoroughly cool before you put them on a plate or in a cookie jar.
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