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A few tips and tricks will ensure you bake thick, chewy cookies every time

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2 tablespoons unsalted butter, softened

1/3 cup packed (2 1/3 ounces) light brown sugar

2 tablespoons sugar

1 large egg

1/2 teaspoon vanilla extract

1. In a medium bowl, whisk together flour, cocoa, baking powder, and salt.

2. Place chocolate chips in a medium microwave-safe bowl. Heat in microwave at 50% power until melted, 2 to 3 minutes. Use a rubber spatula to stir chocolate until completely melted and smooth.

3. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld mixer), combine softened butter and the sugars. Mix on medium speed until well combined, about 1 1/2 minutes. Scrape down bowl.

4. Add egg, vanilla and melted chocolate. Mix on low speed until combined, about 2 minutes. Scrape down bowl.


5. Add flour mixture. Mix on low speed until combined, about 1 minute. Scrape down bowl and stir in any remaining dry flour. Cover bowl with plastic wrap. Let dough sit at room temperature for 30 minutes.

6. Meanwhile, adjust oven rack to the middle position and heat oven to 350 degrees. Line a rimmed baking sheet with parchment paper.

7. When dough is ready, use your hands to roll dough into 12 balls (about 1 heaping tablespoon each). Place dough balls on parchment-lined baking sheet, arranging them in staggered rows and leaving 2 inches of space between balls.

8. Bake cookies until edges have just begun to set but centers are still very soft, 12 to 14 minutes. Transfer baking sheet to a cooling rack. Let cookies cool completely on the baking sheet, about 30 minutes. Serve.

Recipe note: We prefer Dutch-processed cocoa powder in this recipe.

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