Ingredients
Equipment
Method
- In a large bowl using a mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium-high speed until fluffy and light in color, about 3 minutes.
- Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined.
- With the mixer running on low speed, slowly pour the dry ingredients into the wet ingredients. Beat on low until combined. The cookie dough will be quite thick.
- Switch to high speed and beat in the milk, then the chocolate chips. The cookie dough will be sticky and tacky.
- Cover the dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is required for this sticky cookie dough.
- Remove cookie dough from the refrigerator. Allow it to sit at room temperature for 10 minutes. If the dough chilled longer than 3 hours, let it sit for about 20 minutes to make it easier to scoop and roll.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Scoop and roll dough into balls about 1.5 Tablespoons (35-40g) in size. To get a thicker cookie, make the balls taller than they are wide. Arrange them 2-3 inches apart on the baking sheets. Wipe your hands clean after shaping every few balls of dough.
- Bake the cookies for 11-12 minutes or until the edges look set and the centers still look soft.
- If the cookies are not spreading by minute 9, remove the baking sheet from the oven and lightly bang it on the counter 2-3 times to help them spread. Return the sheet to the oven to finish baking.
- Cool cookies for 5 minutes on the baking sheet. Press a few more chocolate chips into the tops of the warm cookies if desired. Transfer the cookies to a cooling rack to cool completely.
- Cover leftover cookies tightly and store at room temperature for up to 1 week.
Nutrition
Notes
The chilling time directly affects the final cookie thickness. Longer chilling results in thicker cookies. The recipe writer recalls making these cookies on a rainy day, remembering time spent in their nonna's kitchen while mixing the cocoa and chocolate.