Ingredients
The following ingredients have 8 Servings
- 2 cups (240 g) all-purpose flour
- 1/2 cup (43 g) cocoa powder, see notes above
- 1 teaspoon (5 g) baking soda
- 1/2 to 1 teaspoon (3 – 6 g) sea salt, see notes above (I use 6 g)
- 16 tablespoons (226 g) softened butter
- 1.5 cups (300 g) dark brown sugar
- 1 egg (50 g)
- 1 teaspoon (5 g) vanilla extract
- granulated sugar for rolling, 1/4 to 1/2 cup (50 to 100 g)
Instruction
- Heat the oven to 350ºF.
- Line a baking sheet with parchment paper.
- Place the flour, cocoa powder, baking soda, and salt in a medium bowl and whisk to combine the ingredients. Set aside.
- Put the butter and brown sugar in the bowl of a stand mixer. Fit the mixer with the paddle attachment and beat on medium speed for 2 to 3 minutes, stopping to scrape down the mixer once or twice, until the mixture is light and fluffy.
- Turn off the mixer, add the egg and vanilla, and beat until the egg is thoroughly incorporated, 1 to 2 minutes.
- Add the dry ingredients and mix on low speed until no flour is visible, stopping to scrape down the mixer once during the process.
- Pour the granulated sugar into a small bowl. Portion out the dough using a 2-tablespoon scoop or measure or a scale — each portion should weigh 50 grams. You should have about 16 to 18 balls total. Roll each portion between your hands to form a ball; then roll in the sugar — coat each ball as generously as you are able to in the sugar. Transfer 6 balls to the prepared sheet. Bake for 12 minutes; remove from heat and allow cookies to cool completely on the sheet pan. Repeat this process, baking 6 cookies at a time.
- Store the cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
