½cup(113 g or 1 stick) unsalted butter, room temperature
½cup(100 g) granulated sugar
½cup(100 g) packed light brown sugar
1large egg, room temperature
1teaspoonpure vanilla extract
1 ¼cup(212 g) semisweet chocolate chips
Instructions
Preheat the oven to 350° F and line cookie sheets with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, instant espresso (if using) and salt. Set aside.
In the bowl with a stand mixer (or using a hand mixer), combine the butter, sugar and brown sugar. Beat on medium-high speed until light and fluffy, about 3 to 4 minutes. Add the egg and vanilla extract. Beat until combined, about 1 minute. Scrape down the bottom and sides of the bowl as needed.
With the mixer on low, slowly add the flour mixture and mix until just incorporated, 30 seconds. Stir in the chocolate chips.
Scoop a heaping tablespoon of dough, roll into a ball. Slightly flatten the ball and place on prepared cookie sheet. Repeat with remaining dough and place on prepared cookie sheet 1 1/2 inches apart.
Bake at 350° F for 10 minutes or until edges are firm and the center is still soft. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Espresso: This is an optional ingredient that helps increase the chocolate flavor without making the cookies taste like coffee. If you're sensitive to the taste, you can omit the ingredient from the recipe.For extra thick cookies, chill dough balls in the refrigerator for 30 to 60 minutes. Then bake in preheated oven (this step will likely make the baking time closer to 12 minutes).Store in an airtight container at room temperature for up to 5 days.Freeze cookie dough wrapped in plastic wrap or in an airtight container for up 3 months. If frozen, let dough defrost in the refrigerator before baking.