Ingredients
- Unsalted Butter: 1/2 cup (1 stick), softened
- Brown Sugar: 3/4 cup, packed
- Granulated Sugar: 1/4 cup
- All-Purpose Flour: 1 3/4 cups
- Unsweetened Cocoa Powder: 2 tablespoons
- Large Egg: 1
- Red Food Coloring (gel): 1 1/2 teaspoons
- Baking Soda: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
- Step 2: Beat in the egg and then the red food coloring and 1 teaspoon of vanilla bean paste (optional, but recommended for flavor), mixing until the color is evenly distributed throughout the wet mixture.
- Step 3: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and a pinch of salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed only until just combined. Do not overmix the dough.
- Step 4: Scoop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart. Flatten the tops slightly with the palm of your hand if a less puffy cookie is desired.
- Step 5: Bake for 9 to 11 minutes. The cookies are ready when the edges are set but the centers still look slightly soft and underdone.
- Step 6: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they retain their rich, soft texture.
Notes
- To keep these cookies ultra-soft and chewy, store them in an airtight container at room temperature for up to 4 days, optionally adding a small slice of plain bread to absorb excess moisture.
- If the cookies lose their softness, pop an individual cookie in the microwave for 8 to 10 seconds to restore that fresh, gooey center before serving.
- For the ultimate dessert experience, serve these rich cookies slightly warm alongside a scoop of vanilla bean ice cream or a cool glass of whole milk.
- To guarantee that signature soft and chewy texture, pull the sheets out of the oven precisely when the centers still look slightly doughy; the residual heat during the 5-minute cool-down period will finish the baking perfectly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Large Cookie (45g)
- Calories: 205
- Sodium: 185mg
- Fat: 12.5g
- Saturated Fat: 8.0g
- Trans Fat: 0.1g
- Protein: 20g