Ingredients
Method
- In a large mixing bowl, beat the softened butter with both sugars on medium-high speed until the mixture looks pale and fluffy.
- Add the egg, extra yolk, and vanilla, then mix on high speed until fully blended, stopping to scrape the bowl as needed.
- In a separate bowl, stir together the flour, cocoa powder, baking soda, and salt until evenly combined.
- With the mixer running on low, gradually add the dry mixture into the butter mixture and beat just until a thick dough forms.
- Increase the speed briefly and mix in the milk, then fold in the chocolate chips until evenly distributed.
- Cover the bowl tightly and refrigerate the dough for at least 3 hours, or up to 3 days, to firm up and deepen the flavor.
- Let the chilled dough rest at room temperature for 10–20 minutes so it becomes easier to scoop and shape.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
- Scoop heaping portions of dough and roll into tall, upright mounds, then space them a few inches apart on the prepared sheets.
- Bake until the edges look set but the centers still appear soft, about 11–12 minutes, tapping the pan once or twice mid-bake if they need help spreading.
- Allow the cookies to cool on the baking sheet for 5 minutes, pressing extra chocolate chips on top if desired, then transfer to a rack to cool completely.
Nutrition
Notes
Caption-style recipe notes (MSI + emotional recall).