Categories: Chocolate, Cookies, Dessert
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder, sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 10 tablespoons unsalted butter, at room temperature
- 1 1/2 cups sugar
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
Directions
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Position oven rack in the middle of the oven; preheat oven to 375°; lightly butter two 12×15 inch cookie sheets; set aside.
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In a bowl, whisk the flour, cocoa powder, baking soda, and salt until combined; set aside.
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In another larger bowl, cream the butter and sugar using an electric mixer on medium speed.
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Continue beating until pale yellow and thick, about 5 minutes.
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Beat in the eggs and vanilla, just until incorporated.
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Stir in the flour using a wooden spoon or rubber spatula, just until incorporated; do not beat.
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Drop the batter by tablespoonfuls about 2 ½ inches apart onto prepared cookie sheets, making about 12 cookies on each.
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Cover one cookie sheet loosely with paper or lint-free kitchen towel and set aside.
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Place the other sheet in the oven and bake for 9 minutes (the cookies should be slightly soft, not cracked or hard).
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Remove from the oven and let cool on the cookie sheet placed on a wire rack for 5 minutes.
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Meanwhile, uncover the unbaked cookies and bake for 9 minutes.
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Remove the partially cooled cookies from the sheet and let them cool completely on a rack.
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Remove the second cookie sheet from the oven and repeat the cooling process.
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Serve immediately, or cover the cooked cookies with plastic wrap for storage at room temperature; should stay fresh for about 2 days.
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*Optional add-ins: stir in 1 cup of any of the following with the flour mixture-chopped pecans, chopped toasted hazelnuts, cocoa nibs, dried currants, mint chocolate chips, pinenuts, semisweet chocolate chips, white chocolate chips.