📖 Instructions

1. Get started by preheating your oven to 375°F (190°C). Line your baking sheets with parchment paper, which will prevent the cookies from sticking and make cleanup a breeze.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this aside for now. This ensures all the dry ingredients are evenly distributed, which helps with the cookie's texture and rise.
3. In a large mixing bowl, cream together the butter and sugars until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. This step is super important for creating a tender cookie.
4. Beat in the egg and vanilla extract until well combined. Make sure to scrape down the sides of the bowl to incorporate everything evenly.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix – it’s okay if there are still a few streaks of flour.
6. Fold in the chocolate chips and chopped rhubarb. Distribute them evenly throughout the dough. I like to use a spatula for this step to avoid overmixing.
7. Use a cookie scooper (about 1.5 tablespoons) to drop rounded scoops of dough onto the prepared baking sheets, leaving some space between each cookie. This helps them bake evenly and prevents them from merging into one giant cookie.
8. Bake for 9-11 minutes, or until the edges are set and the centers are still slightly soft. The cookies will continue to set as they cool.
9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart while they're still warm and delicate.
10. If you want, dust the cooled cookies with a little powdered sugar for an extra touch of sweetness. Now, try not to eat them all at once!