Ingredients
Equipment
Method
- In a large bowl using a mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium-high speed until fluffy and light in color, about 3 minutes.
- Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined.
- With the mixer running on low speed, slowly pour the dry ingredients into the wet ingredients. Beat on low until combined. The cookie dough will be quite thick.
- Switch to high speed and beat in the milk, then the chocolate chips. The cookie dough will be sticky and tacky.
- Cover the dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is necessary for this sticky cookie dough.
- Remove cookie dough from the refrigerator and allow it to sit at room temperature for 10 minutes. If the dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes to make it easier to scoop and roll.
- Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Scoop and roll dough into balls about a heaping 1.5 Tablespoons (about 35-40g) in size. To make a thicker cookie, make the balls taller than they are wide (almost like a cylinder). Arrange them 2-3 inches apart on the baking sheets. Wipe your hands clean after shaping every few balls of dough.
- Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft. If the cookies are not spreading by minute 9, remove the baking sheet from the oven and lightly bang it on the counter 2-3 times to help them spread. Return to the oven to continue baking.
- Cool the cookies for 5 minutes on the baking sheet. During this time, press a few more chocolate chips into the tops of the warm cookies if you wish.
- Transfer the cookies to a cooling rack to cool completely. The cookies will slightly deflate as they cool.
- Cover leftover cookies tightly and store at room temperature for up to 1 week.
Nutrition
Notes
The chilling time directly affects the final cookie thickness. For the thickest cookies, chill the dough overnight. Baking time is approximate; watch the edges for doneness.