The first thing you want to do is measure out 1 cup of all-purpose flour. And make sure to spoon it in and level it off with a knife. Measuring flour properly is super important in baking.
Now place a mesh sieve on top of your mixing bowl and add the flour in along with 1/3 cup dutch cocoa powder, 1/4 tsp salt, and 1 tsp baking powder.
Now gently sift the dry ingredients into your bowl. If you see any larger clumps, just press them in with the back of a spoon￼. Now set the dry ingredients aside for later.
In a separate bowl add ￼1/3 cup unsalted ￼melted butter along with￼ 1/2 cup granulated sugar and 1/2 cup of golden brown sugar. ￼
Using a whisk thoroughly mix the sugar in the melted butter together.
Now add one large egg￼￼ plus 1 large egg yolk. Then pour in 1 tsp of vanilla extract.
Now grab your whisk again and mix it very well. You want the consistency to be very smooth so this might require a little bit of elbow grease.
Now grab your sifted dry ingredients and add them to the butter and sugar mixture. Mix them gently with a spatula.
Now before adding in 1 cup of semisweet chocolate chips, reserve about 1/4 cup. They will be used to top the cookies before baking. ￼
Now mix in the chocolate chips into the dough and evenly as possible.
Line your baking sheet with parchment paper and grab your cookie scoop. ( I used a medium size)
Scoop out heaping mounds of the chocolate cookie dough onto your baking sheet. Making sure to space them about at least 2 inches apart. ￼
Now you can leave them as they are or you can roll each ball into your hand for a prettier looking cookie. But that’s optional though.
Now top each cookie with a few of those chocolate chips we reserved earlier and bake the cookies at 350 degrees Fahrenheit for about 9 minutes. Once they’re baked, let the cookies slightly cool before enjoying them.