3/4cups1 cup semi-sweet chocolate chips, plus more for topping
1-1/2 sticks unsalted butter, softened
1-1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cups unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup semi-sweet chocolate chips, plus more for topping
Instructions
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium-high speed until light and creamy, about 4 minutes. Add eggs one at a time, mixing well. Add vanilla. In a separate bowl, whisk together flour, cocoa powder, baking soda and salt. Add to the wet ingredients and mix just until combined. Stir in the chocolate chips with a wooden spoon.
Scoop by the rounded tablespoon onto the baking sheet.
Bake 8-10 minutes, until edges are crisp. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Store cookies in an airtight container at room temperature for up to 5 days.