Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 1/3 cup (65g) coconut sugar
  • 1 large egg, room temperature
  • 1 tbsp (6g) fresh lemon zest
  • 1 tsp (5ml) vanilla extract
  • 1 cup (120g) unsweetened cocoa powder
  • 1 cup (125g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) sea salt
  • 3/4 cup (130g) dark chocolate chips (70% cocoa)

Instructions:

  1. Cream the softened butter and coconut sugar in a bowl using a medium speed until the mixture looks pale and fluffy.
  2. Beat in the egg, lemon zest, and vanilla extract, mixing until the batter is smooth.
  3. Sift together the cocoa powder, flour, baking soda, and salt in a separate bowl to remove lumps.
  4. Gradually add the dry mixture to the wet ingredients on low speed, mixing just until combined.
  5. Gently fold in the dark chocolate chips using a spatula.
  6. Scoop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
  7. Bake at 350°F (175°C) for 10-12 minutes, removing when edges are set but centers remain slightly soft.