A cookie with chocolate chips embedded in cocoa dough, lightly crisp outside and soft inside. A practical treat that children and chocolate lovers enjoy for its intense chocolate flavor.
Beat the softened butter and sugar until creamy, then add the egg. Add the cocoa, flour, and baking powder and mix into a soft dough, then fold in the chocolate chips.
Rest the dough in the refrigerator for half an hour. Take walnut-sized pieces, flatten them slightly, and arrange with space between them on a baking tray lined with parchment paper.
Bake in a preheated 175-degree oven for about fifteen minutes. Note: it's normal for them to be soft when they come out of the oven; remove once they've cooled and firmed up on the tray.
The cookies are soft when they come out of the oven and firm up as they cool, so don't overbake them. Contains gluten (flour), egg, and milk (butter, chocolate chips). If the chocolate chips are a packaged product, check the label. Stays fresh in a sealed container for five days.
Resting the dough in the refrigerator for half an hour before arranging it on the tray helps the cookies spread less while baking and stay plump. Pressing a few more chocolate chips on top improves the presentation.
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