What kind of cookie makes you smile? Makes you forget that your life is crazy? Even just for the few moments it take to chow it down? Well, many cookies can do that, but this one has a special charm =) Adapted from Dorie Greenspan's recipe. —mtlabor
1 & 1/4 cups
unsweetened cocoa powder
unsalted butter, at room temperature
pinch of kosher salt
semi-sweet chocolate chips
72% dark chocolate (I used Ghirardelli squares), chopped
In This Recipe
In a medium bowl, combine the flour, cocoa, and baking soda together.
Beat the butter on medium speed until soft and creamy. Add both sugars, salt, and vanilla and beat for 2 minutes more.
Pour in the dry ingredients, and mix on low speed for about 5 times, or until flour is incorporated and looks somewhat crumbly. Toss in the chocolate pieces and mix only to incorporate.
Turn the dough out onto a work surface, gather it together and divide it in half. Shape each half of the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours or up to 3 days. (I think mine were in there for about 2 days - I ended up getting busy (surprise surprise)).
When you are Ready to Bake:
Center a rack in the oven and preheat the oven to 325 F. Line two baking sheets with parchment or silicone mats.
Using 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 1 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 cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.