1-First, start by beating the unsalted butter, 1/2 cup (100g) granulated sugar, and 1/2 cup (100g) packed light or dark brown sugar together until they’re fluffy and light in color this takes about 2-3 minutes and sets the base for that fudgy texture.

2-Next, add 1 large egg at room temperature and 1 teaspoon pure vanilla extract, then beat until everything is combined for a smooth mix. In a separate bowl, whisk together 1 cup (125g) all-purpose flour, 1/2 cup plus 2 tablespoons (51g) unsweetened natural cocoa powder, 1 teaspoon baking soda, and 1/8 teaspoon salt to ensure even distribution of the dry ingredients.

3-Slowly add the dry mix to the wet ingredients on low speed until combined, then stir in 1 cup (180g) mini or regular size semi-sweet chocolate chips for extra chocolatey goodness. Cover the dough and chill it in the refrigerator for at least 3 hours this step is key to prevent spreading and make handling easier.

4-After chilling, let the dough sit at room temperature for 10-20 minutes to soften. Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats for easy cleanup.

5-Scoop about 1.5 tablespoons of dough, roll into balls, and lightly coat them in 3 tablespoons (35g) granulated sugar before generously rolling in 1 cup (120g) confectioners’ sugar to create that signature crinkle effect. Place the balls 3 inches apart on the baking sheets and bake for 11-12 minutes until the edges are set but the centers stay soft.

6-If the cookies aren’t spreading by 9 minutes, remove the sheet from the oven and lightly bang it on the counter a couple of times before putting it back. Let them cool on the sheet for 5 minutes, then transfer to a rack. To adapt for dietary needs, use vegan substitutes like flaxseed for the egg throughout this process.