These chocolate cookies are my family's favorite because they are irresistibly soft, easy to make, rich, and indulgent! These cookies are soft in the inside with a delightful sweet crunch on the outside.
Take butter and eggs out of the refrigerator and leave it on the counter to get to room temperature for 30-45 minutes.
Prepare the cookie dough:
Preheat oven to 325° and line a cookie sheet with parchment paper.
Beat butter and sugars together for a couple of minutes in an electric mixer on medium-high speed.
Scrape sides and bottom of the bowl and beat for another minute.
Scrape sides and bottom of the bowl again and beat in eggs and vanilla extract on medium speed.
Lower speed to low and add flour, cocoa powder, and baking soda. Beat just until combined.
Scrape sides and bottom of the bowl and use a spatula to make sure that all ingredients are evenly mixed.
Scoop cookie dough with a cookie scoop (you can use #50 (or #40) cookie scoop). Quickly but gently roll it into a ball and gently press to flatter it only slightly.
Add some white granulated sugar into a shallow bowl and roll each cookie ball in it to coat the outside.
Place cookie dough balls on prepared cookie sheet, about 2 inches apart.
Bake:
Bake for 15-17 minutes, depending on the size of the cookie.