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!