Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- â…› teaspoon salt
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 1 cup granulated sugar
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter
- 1 cup semi-sweet chocolate chips, plus extra for topping
- ¼ cup unsweetened cocoa powder
- 1 teaspoon espresso powder (optional)
- Flaky sea salt, for topping (optional)
Instructions
- Adjust the oven rack to the second level, just above the center, and preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract on medium-high speed until fully combined and frothy.
- Meanwhile, place the semi-sweet chocolate chips and unsalted butter in a small saucepan. Heat over medium heat until completely melted and smooth.
- Remove the chocolate mixture from the heat and immediately whisk or stir in the cocoa powder and optional espresso powder.
- Carefully pour the melted chocolate mixture into the wet ingredients and mix until just combined.
- Add the dry ingredients and mix on low speed until just combined. Alternatively, fold them in with a spatula to help avoid overmixing. The batter will be thin but still scoopable.
- Using a 1 ½-tablespoon cookie scoop or two spoons, portion the batter onto the prepared baking sheets, leaving about 1 ½ inches between cookies.
- Sprinkle the tops with flaky sea salt, if using. Bake for 8–10 minutes at 350°F, until the cookies have shiny, crackly tops and fudgy centers.
- Immediately after removing the cookies from the oven, add a few extra chocolate chips if desired. To make perfectly round cookies, gently shape them with a round cookie cutter while they are still soft.
- Let the cookies cool on the baking sheets for about 5 minutes, then carefully transfer them to a cooling rack using a spatula. They will be very soft and are delicious while still warm.
Notes
- Measure the ingredients and prepare the baking sheets before mixing the batter. Once the batter is mixed, scoop the cookies and get them into the oven promptly.
- You can have the chocolate chips and butter ready in the saucepan while mixing the wet ingredients. Melting them together over medium heat takes about 2–3 minutes.
- Keep the cocoa powder and optional espresso powder nearby so you can stir them into the melted chocolate immediately after removing it from the heat.
- The melted chocolate mixture can be added directly to the wet ingredients without cooling first.
- Fold in the dry ingredients with a spatula if you want to help prevent overmixing.
- A 1 ½-tablespoon cookie scoop helps make evenly sized cookies; this recipe makes about 24 cookies.
- For extra chocolate, add 3–4 chocolate chips to each cookie immediately after baking.
- Use a round cookie cutter to shape the cookies while they are still warm and soft.
- Store the cookies in a sealed food container at room temperature for up to 2 days.
- Nutritional information is an estimate and may vary depending on the ingredients used.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American