The Best Chocolate Cookies You’ll Ever Make | Epicurious 101

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a healthier fat option while margarine can reduce costs.

semi-sweet chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate chips provide a richer flavor while chocolate chunks can be less expensive.

Put unsalted butter and granulated sugar into the mixer.

Lock the mixer and start on low speed, then increase to high to cream the butter and sugar until creamy.

Scrape down the sides and bottom of the bowl to incorporate all ingredients.

In a measuring cup, crack eggs and add vanilla extract. Mix the eggs and vanilla together.

Turn the mixer back on and add one egg at a time to the butter mixture, mixing until incorporated before adding the next egg.

Scrape down the sides of the bowl again to ensure everything is mixed well.

In a separate bowl, whisk together all-purpose flour, baking soda, salt, and Dutch processed cocoa powder until well combined.

Add the dry ingredients to the wet mixture in the mixer, pulsing the switch to incorporate without creating a flour cloud.

Scrape down the sides of the bowl and mix until there are no dry flour spots and the dough is a uniform dark color.

Use a disher or ice cream scoop (1 and 1/2 tablespoons) to portion the dough, packing it in for uniform cookies.

Roll each dough ball in granulated sugar before placing them on a baking sheet, spacing them out properly.

Bake in a preheated oven at 350°F for about 10 to 12 minutes.

Remove cookies from the oven and let them cool completely before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens