10 tablespoons (1 1/4 sticks or 5 ounces) butter, at room temperature
2/3 cup packed brown sugar
2 tablespoons sugar
2 teaspoons molasses
2 teaspoons vanilla
1 egg, at room temperature
3/4 cup flour
1/2 cup plus 1 tablespoon Dutch-process cocoa powder (I used Penzey's)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup Bittersweet chocolate wafers (I used Guittard) or chocolate chips/chunks
2/3 cup semisweet chocolate wafers (I used Guittard) or chocolate chips/chunks
Preheat oven to 350º. Line two baking sheets with parchment and set aside.
Beat butter until smooth. Add sugars, molasses and vanilla and beat till well blended. Add egg and mix till combined.
Sift in flour, cocoa, baking powder and salt. Mix till just incorporated. Stir in chocolate pieces. Let dough rest for about 5-10 minutes.
Place rounded teaspoons of dough about 2 inches apart on baking sheets. Bake for about 9 minutes or till just firm. Cool on cookie sheets about 5 minutes, then remove to cooling rack to finish cooling.
Makes about 36 cookies.