Mix Wet Ingredients: In a large bowl, beat the butter (or ghee) with the powdered sugar until creamy. Add the egg and vanilla, mixing until smooth.
Add Dry Ingredients: Sift in the flour, cocoa, salt, and baking soda. Stir until a dough forms.
Fold in Chocolate: Mix in the chocolate chips until evenly distributed.
Shape Cookies: Roll into small balls or use a scoop. Arrange on a parchment-lined baking tray.
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Bake: Preheat the oven to 200°C (390°F). Bake on the center rack for 10 to 15 minutes, or until lightly golden.
Cool and Serve: Let cool slightly before enjoying. The cookies will set as they cool.
Time & Yield
Prep Time: 10 minutes
Bake Time: 10–15 minutes
Total Time: ~25 minutes
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Yields: 30 cookies
Tips & Variations
Add white chocolate chunks or chopped nuts for extra texture.
For a richer flavor, use a mix of milk and dark chocolate chips.
Chill the dough for 15–30 minutes if you want thicker cookies.
Storage
Room Temp: Store in an airtight container for up to 5 days.
Freezer: Freeze unbaked dough balls for up to 2 months. Bake straight from frozen, adding 1–2 extra minutes.
Discover More Recipes
Explore more sweets you’ll love:
No-Bake Creamy Cheesecake
Peanut Butter Blondies
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