• 2 1/4 c. all-purpose flour
• 1/3 c. powdered cocoa
• 1 tsp. baking soda
• 1 tsp. salt



• 1/2 c. granulated sugar
• 3/4 c. packed brown sugar
• 1 tsp. vanilla extract



• 2 eggs
• 1 c. (2 sticks) butter, softened



• 2 c. (12 oz.) Semi-sweet chocolate chips

Preheat oven to 375 degrees.

Combine 2 c. flour, cocoa, baking soda, and salt in a small bowl and mix thoroughly. Reserve additional 1/4 c. flour on the side for now.

Combine sugar and brown sugar in a separate bowl, and mix until brown sugar doesn't clump. Melt butter and beat in eggs one at a time, beating well after each addition. Add vanilla extract.

Gradually beat in flour mixture. Use reserved flour to thicken mixture as needed. Stir in the chocolate chips.

Refrigerate for 20 minutes or until dough is no longer tacky to the touch.

Drop rounded tablespoonfuls onto ungreased baking sheets. Moisten your fingertips to keep the dough from sticking to them. Put the cookie sheet back into the refrigerator (or freezer) until thoroughly cold (The colder the dough is, the softer the center of the cookie will be).

Bake for 9 to 11 minutes. Because of the cocoa, the cookies won't turn golden brown, so watch the clock carefully and make sure not to overcook. Cooking time will decrease for later sheets as the oven gets warmer. Let stand for 2 minutes; remove to wire racks to cool completely.