Preheat your oven to 350 degrees Fahrenheit. This is important because a well-heated oven ensures even baking.
In a medium bowl, whisk together ½ cup unsalted butter, 1 tablespoon vegetable oil, and 1 cup granulated sugar until the mixture is smooth and well combined. You want it to be creamy, almost fluffy, which should take about a minute.
Add in 2 large eggs and 1 teaspoon vanilla extract to the bowl. Whisk these together until everything is perfectly mixed.
In a separate bowl, sift together ¾ cup all-purpose flour, ½ teaspoon salt, ½ teaspoon baking powder, ⅓ cup cocoa powder, and 2 tablespoons dark cocoa powder. The sifting helps to remove any lumps and ensures even mixing.
Slowly add the dry ingredients to the wet ingredients, gently folding them together. Be careful not to overmix; the goal is to incorporate everything just until combined.
Stir in 4 ounces chocolate chips or chunks with a spatula, ensuring they are evenly distributed throughout the dough.
Using a medium cookie scoop that has been lightly sprayed with cooking spray, scoop the dough onto a baking sheet lined with parchment paper. Leave about 2 inches of space between each cookie, as they will spread while baking.
If you like, top each cookie with a few extra chocolate chips or a sprinkle of flaky salt for an added touch of decadence.
Bake in the preheated oven for 13 to 15 minutes, or until the edges are set but the centers remain soft. It’s crucial not to overbake these cookies; they should look slightly underbaked for that perfect chewy texture.
Allow the cookies to cool on the pan for about 5 minutes before transferring them to a cooling rack. This cooling time helps them firm up without losing that gooey center.
