Blue Ribbon Chewy Chocolate Cookies

from ButterYum
makes 24 cookies

Ingredients

  • 1 cup all purpose flour
  • 6 tablespoons dutch processed cocoa, sifted (use really good quality)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 10 tablespoons unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • extra granulated sugar to coat roll cookies in before baking (or use vanilla sugar)

Directions

  1. In a medium bowl, whisk together flour, cocoa, baking soda, and salt; set aside until needed.
  2. In the bowl of a stand mixer fitted with the flat beater or BeaterBlade attachment, cream butter and sugar on medium speed for about 2 minutes until it lightens in color.
  3. Add egg and vanilla; continue to mix until no traces of egg remain.
  4. Turn mixer speed down to low; add cocoa mixture and combine until no traces of dry flour or cocoa remain, scraping bowl if needed.
  5. Wrap dough in plastic and chill for at least 1 hour.
  6. Preheat oven to 350F, place rack in center of oven, and line 2 half sheet pans with silpat liners.
  7. Using a #50 scoop (about 1 tablespoon), roll level scoops of chilled cookie dough in the palm of your hand to form a ball; coat with granulated sugar and space evenly on sheet pan, 12 per pan.
  8. Bake for 9-10 minutes; remove from oven and cool for 10 minutes before transferring to a cooling rack to cool completely. 
Comments