Ingredients
Method
- In a stand mixer or with an electric hand mixer, cream the softened butter, granulated sugar, and brown sugar on medium speed for 3-5 minutes until light and fluffy.
- Incorporate the eggs one at a time, mixing well after each. Add the vanilla extract and mix until just incorporated.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
- Gradually add the dry ingredients to the wet ingredients in three additions, mixing on low speed until just combined.
- Fold in chocolate chips or chunks if using, ensuring even distribution.
- Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- Roll out one disk of chilled dough to ¼ inch thick, cut shapes with cookie cutters, and place on baking sheets 1 inch apart.
- Bake for 8-10 minutes until edges are set but centers still look slightly soft.
- Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure butter is softened to 68°F for best results. Measure flour using the spoon-and-level method to avoid excess. Chill the dough for optimal texture. Store cookies in an airtight container for up to 3-5 days.