Description
These Tiny, Salty, Chocolaty Cookies deliver bite-sized bursts of rich cocoa flavor with a perfect hint of saltiness. Soft yet chewy, studded with melty chocolate chips, they are the ultimate snack-sized treat for chocolate lovers.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure an even baking temperature for the cookies.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly mixed.
- Cream Butter and Sugars: In a separate large bowl, use an electric mixer to cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract to the creamed mixture until well combined and smooth.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until incorporated, avoiding overmixing to keep cookies tender.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the dough to distribute evenly.
- Portion Dough: Drop tablespoon-sized scoops of dough onto an ungreased or parchment-lined baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes until the cookies are set but still soft in the center.
- Cool Before Serving: Remove cookies from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- For chewier cookies, slightly underbake and allow cooling on the sheet.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips depending on preference.
- Make sure butter is softened, not melted, for proper texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
