- 1/2 cup plus 2 tbsp all-purpose flour
- 3 tbsp unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 5 1/2 tablespoons unsalted butter, at room temperature
- 1/3 cup (packed) light brown sugar
- 2 tbsp sugar
- 1/4 teaspoon sea salt
- 1/2 teaspoon vanilla extract
- 2 1/2 ounces bittersweet chocolate, chopped into chips
Sift the flour, cocoa and baking soda together.
Working with a stand mixer fitted with a paddle attachment, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.
Turn off the mixer. Pour in the flour mixture, and pulse the mixer at low speed about 5 times, a second or two each time. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.
Turn the dough out onto a work surface, gather it together and shape into a log 1 1/2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)
Center a rack in the oven and preheat the oven to 325°F. Line two baking sheets with silicone mats.
Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about one inch between them.
Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a rack to cool.
Makes 18 cookies. From Smitten Kitchen