½ cup (114g)unsalted butter softened to room temperature
½ cup (100g)brown sugar
¼ cup (50g)granulated sugar
2tablespoonmilk
1teaspoonpure vanilla
1cupsemi-sweet chocolate chips or chocolate chunks
Instructions
Preheat the oven to 350°F (177°C). Line the baking sheet with parchment paper or a silicone mat.
Sift together flour, cocoa powder, baking soda, salt, and instant coffee powder (optional). Whisk well and set it aside.
In a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar on medium to high speed until light and fluffy. Scrape down the sides of the bowl.
Add milk and vanilla extract, and beat again to combine. Scrape down the sides of the bowl.
Turn the mixer to low, add dry ingredients, and mix until fully combined. The dough will be thick, but it should not be dry. So if your dough is very dry, add one tablespoon of milk more and mix well.
Add chocolate chips and mix again to be well distributed.
Scoop 1 & ½ tablespoon of dough, roll into a ball, flatten it slightly, and place it on the baking sheet.
Repeat with the reaming dough and keep enough space between cookie balls.
You may get 16-18 cookie balls. Then stick some more chocolate chips on the top of the cookie balls if you want.
Bake the cookies in preheated oven for 10-12 minutes or until the cookies are lightly firm around the edges but still soft in the center.
Remove from the oven and allow the cookies to cool on the baking sheet for at least 5 minutes. Then transfer them to a wire rack to cool completely.
Storing Suggestions
These cookies are great as cookie jar cookies. They can stay at room temperature for a week, stored in an airtight container.
Eggless chocolate cookies also freeze well. Store them in a freezer-safe container or bag for up to a month.
Make-Ahead
Refrigerate The Dough: You can make this cookie dough in advance if you want. First, make the dough, cover it tightly and place it in the fridge for up to 3 days. Then bring it to room temperature before rolling and baking.
Freezing The Dough: Roll the cookie balls from the dough and fridge them tightly covered for up to 3 months. Then bake them without thawing and allow a few minutes of extra baking time.
Notes
Measurements: For the perfect cookies, make sure to measure the flour and other ingredients correctly. Use the kitchen scale for the best result. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then level it off with the knife.
Butter: It should be softened to room temperature before beating it with sugar. Cold butter will prevent the cookies from spreading, and warm butter will make the cookies flat.
Dough: The dough will be very thick; however, it should not be dry. But if your dough is thick but very dry, add one more tablespoon of milk, mix to combine, and add chocolate chips.
Chocolate Chips: I have added semi-sweet chocolate chips, but you can add chocolate chunks instead of chocolate chips. Also, instead of semi-sweet chocolate chips, you can add dark chocolate chips or milk chocolate chips.
Baking Time: I have baked the cookies for 11 minutes for the fudgy and soft cookies. But for the crunchier cookies, bake them for 14-15 minutes.
Spreading The Cookies: These cookies will spread on their own. But if your cookies do not spread well after baking, remove them from the oven and lightly press them with a spoon to flatten them out.