Ingredients

   
113g unsalted butter, softened to room temperature
100g granulated sugar
100g packed light or dark brown sugar
1 large egg, at room temperature
5g pure vanilla extract
125g all-purpose flour
55g natural unsweetened cocoa powder
6g baking soda
1.5g salt
15g milk
225g 99% Noir Infini chocolate, chopped, plus extra for topping

Steps

  1. Beat butter, granulated sugar, and brown sugar on medium-high until fluffy and light in color, about 3 minutes. Add egg and vanilla, beat on high until combined.

  2. In a separate bowl, whisk flour, cocoa powder, baking soda, and salt. With mixer on low, slowly add dry ingredients to wet. Beat on low until combined. Switch to high and beat in the milk, then the chocolate chips.

  3. Cover dough tightly and chill in the refrigerator for at least 3 hours (overnight is better). Chilling is mandatory.

  4. Let chilled dough sit at room temperature for 10 minutes (20 minutes if chilled longer than 3 hours).

  5. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.

  6. Scoop ~35–40g balls of dough, shaping them taller than wide (like a column) for thicker cookies. Arrange 5–8cm apart. Wipe hands clean between every few balls.

  7. Bake 11-12 minutes until edges appear set and centers still look soft. If not spreading by minute 9, remove and lightly bang the sheet on the counter 2-3 times, then return to oven.

  8. Cool on baking sheet 5 minutes. Optionally press extra chocolate chips into tops while warm. Transfer to cooling rack.

Notes

  • Dough can be refrigerated up to 3 days before baking.
  • Unbaked dough balls freeze well for up to 3 months. Bake from frozen, adding 1 extra minute.
  • Use natural unsweetened cocoa powder (not dutch-process) since the recipe uses baking soda.
  • Recipe doubles easily. Chill time stays the same.
  • Can sub chocolate chips for peanut butter chips, white chocolate chips, M&Ms, chopped nuts, or butterscotch chips.