DARK AND STORMIES

Recipe courtesy of Pam's Midwest Kitchen Korner

Ingredients:

1¼ cups flour

⅓ cup Dutch process cocoa powder

½ teaspoon baking soda

1 stick plus 3 tablespoons butter, room temperature

⅔ cup packed light brown sugar

¼ cup granulated sugar

1 teaspoon vanilla

½ teaspoon sea salt

5 ounces bittersweet chocolate, chopped into small bits

Method:

Sift flour, cocoa and baking soda together in a small bowl; set aside.

Beat butter until smooth in bowl of an electric mixer at medium speed.

Add sugars, vanilla and salt, beat 2 minutes.

Reduce speed to low; add the flour mixture, mixing until incorporated, but still crumbly, and being careful not to overwork the dough.

Stir in the chocolate pieces.

Turn the dough out onto a smooth work surface; squeeze it so that it sticks together in large clumps. (If you need to, it’s OK to lightly flour the work surface.)

Gather the dough into a ball; divide in half.

Shape each ball into a log 1½” in diameter.

Wrap logs in plastic wrap, chill at least 1 hour.

Heat oven to 325°.

Line 2 baking sheets with parchment.

Gently slice logs into ½” rounds using a serrated knife (some will crumble; simply press broken bits back onto cookie.)

Place 1” apart on the baking sheets.

Bake one sheet at a time, 14 minutes; cookies will not look done or be firm.

Cool on pan 5 minutes; transfer to cooling rack.

Cool to room temperature.

Makes 3 dozen cookies.

Enjoy!