Muscovado Cocoa Chip Cookies
Serves: 6
Halle Leffler
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
56
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1.333333 cups
All-Purpose Flour (6 ounces, spooned and leveled)1 tsp
Baking Soda1 tsp
Fine Sea Salt1 large
Egg (at room temperature)1 tsp
Pure Vanilla ExtractDirections:
1
Line a 12-by-17-inch baking sheet with parchment paper
2
Into a medium bowl, sift together the flour, cocoa powder, baking soda and salt
3
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy
4
Add 2/3 cup of the sugar and beat until light in color and texture, about 3 minutes
5
Add the egg and vanilla extract and beat until the egg is fully absorbed and the mixture lightens in color, 1 minute more
6
Reduce the speed to low and gradually stir in the flour mixture just until combined (avoid over-mixing or the cookies will be dry!)
7
Stir in the chocolate
8
Use a 1 tablespoon measuring spoon to portion the dough onto the prepared baking sheets- 12 cookies per sheet, evenly spaced (the cookies won't spread too much during baking)
9
Freeze until the dough is solid, about 30 minutes
10
Meanwhile, position a rack to the center of the oven and preheat the oven to 350 degrees F
11
Roll the dough balls in the remaining 1/3 cup sugar to coat completely
12
Bake the cookies just until they are slightly puffed and the edges can be lifted off the parchment with a fingertip, but the cookies look somewhat underdone and soft towards the center, 10 minutes, being careful not to over-bake
13
Cool the cookies completely on the baking sheet set over a wire rack
14
Store in an airtight container at room temperature for up to 5 days