Picture a cookie that blends the best of both worlds: crispy edges with a soft, rich center. This isn’t just another cookie—it’s “The Best Chocolate Cookie You’ll Ever Eat.” The secret lies in the details—from the browned butter that adds a nutty, buttery touch to the use of 100% cocoa powder, creating an irresistible depth of flavor. It’s the kind of recipe you try once and can’t stop making.
Ingredients:
- All-purpose flour: 2 cups (284g)
- Baking powder: 1 teaspoon
- Baking soda: ½ teaspoon
- Salt: ¼ teaspoon
- Cocoa powder: ¾ cup (used 100% cocoa)
- Unsalted butter: 170g, melted and browned
- Sugar: ¾ cup
- Vanilla: 1 tablespoon (used vanilla paste)
- Egg: 1
- Egg yolk: 1
- Chocolate chips: 1 cup (used Belgian dark chocolate and some Belgian ruby chocolate on top)
Instructions:
Preheat your oven to 350°F.
Melt and brown the butter:
- In a pan, melt the 170g of butter over medium heat.
- Continue cooking until it becomes slightly brown with a nutty aroma.
- This should happen around 285°F. Remove from heat and let it cool before using.
Mix dry ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder.
- Set aside.
Mix wet ingredients:
- In a large bowl, combine the lukewarm butter and sugar until well blended.
- Add in vanilla, the whole egg, and egg yolk, mixing until smooth.
Combine dry and wet mixtures:
- Gradually add the dry ingredient mixture to the wet ingredients bowl.
- Stir until you have a smooth dough.
Add chocolate chips:
- Stir in the chocolate chips.
- Save some to add on top before baking, if desired.
Shape the cookies:
- Use a tablespoon or a small ice cream scoop to shape dough balls.
- Place them on a parchment-lined baking sheet.
Bake the cookies:
- Bake for 10-12 minutes, or until edges are firm and centers are slightly soft.
Cool:
- Allow cookies to cool on the baking sheet for five minutes.
- Transfer to a wire rack to cool completely.
Enjoy!
From my kitchen to yours,
Ana Raquel.
Sweetest Hobby 
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