The Very Best Chocolate Cookies

• unsalted butter↗2 cup

  room temperature

• brown sugar↗3.5 cup

  loosely packed

• large eggs↗2
• vanilla extract↗2 teaspoon
• all-purpose flour↗3.25 cup

  470 grams

• dark cocoa powder↗1 cup

  100 grams

• espresso powder↗1

  optional, but recommended if you're using regular cocoa powder to give the flavor more depth

• baking soda↗1.5 teaspoon
• salt↗1 teaspoon
• extra cane or granulated sugar for rolling
• ground cardamom↗1 teaspoon

Step-by-step instructions

1. 1

   Mix Wet Ingredients: Preheat oven to 350. In the bowl of a stand mixer, cream butter and sugar until fluffy and light. Add eggs and vanilla, mixing gently until just combined.

2. 2

   Add Dry Ingredients: Add flour, cocoa powder, espresso powder, baking soda, and salt. Mix until combined into a soft dough.

3. 3

   Roll Dough: Form into balls (about ¼ cup per cookie / ball). Roll each ball in the extra sugar (mixed with cardamom, if you want).

4. 4

   Bake: Bake for 10-12 minutes (I recommend 6-8 at a time on the baking sheet, so you’ll need to bake in batches). Remove from oven and let them rest – you want the cookies settle down a bit and give you crisped edges with thicker, soft-baked centers.