Bakery Style Chocolate Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs plus 1 egg yolk

• Baking & Spices

  • 3 cups All-purpose flour
  • 2 tsp Baking soda
  • 1 cup Brown sugar, packed light
  • 1/2 cup Cocoa powder
  • 1/2 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 1/2 cups Semi-sweet or milk chocolate chips
  • 2 tsp Vanilla extract, pure

• Dairy

  • 1 cup Butter, unsalted

Found on stuckonsweet.com

Description

Ingredients

• 1 cup unsalted butter, room temperature
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 2 eggs plus 1 egg yolk, room temperature
• 2 teaspoons pure vanilla extract
• 3 cups all-purpose flour
• ½ teaspoon salt
• ½ cup cocoa powder
• 2 teaspoons baking soda
• 1½ cups semi-sweet or milk chocolate chips, plus more for topping if desired

Directions

• Preheat oven to 350 degrees and line a baking sheet with a non-stick baking mat or parchment paper.
• In a stand-alone mixer fitted with a paddle attachment (hand-held mixers work too) cream together butter, light brown sugar and granulated sugar for 2 minutes. Next add eggs one at a time and pure vanilla extract, scraping down sides of bowl as necessary.
• In a separate bowl mix together flour, salt, cocoa powder and baking soda.
• With the mixer on low-speed gradually add the dry ingredients. Once mixed add chocolate chip and mix just for a few seconds until incorporated.
• Measure 2 tablespoons of dough and drop on cookie sheet, slightly flatten each cookie dough ball so it looks like a disc. Press additional chocolate chips on top of the dough if desired. Bake for 9-11 minutes. Let cool lightly and move cookies to a wire cooling rack.