- 1 cup Unsalted Butter, cold cut into cubes
- 1 cup Light Brown Sugar, packed
- 1/2 cup Granulated Sugar
- 2 Large Eggs
- 1/2 cup Dark Unsweetened Cocoa Powder
- 1 cup Cake Flour
- 1 1/2 cup All-Purpose Flour
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 1/3 cups Semi-Sweet Chocolate Chips/Chunks
- Preheat oven to 410F
- In bowl of mixer, cream together butter and sugars on high speed until light and fluffy, 3-4 minutes
- Add eggs one at a time, mixing well after each addition
- Add in cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt; set mixer on lowest speed and stir until just combined; don’t overmix; stir in chocolate chips/chunks
- Place the dough in fridge for 15 minutes to chill
- Line two baking sheets with parchment paper or silicone baking mats; measure out 4.5 ounces of dough and roll into ball; place four on each baking sheet, space 2 inches apart
- Bake for 10-11 minutes until cookies are almost set; remove and let cookies cool on baking sheets; allow cookies to cool about 15-20 minute so they can set and not break when removed