Midnight Cookies

Total Time: 46 mins Preparation Time: 10 mins Cook Time: 36 mins

Ingredients

• 8 tablespoons unsalted butter, room temperature (1 stick)
• 1 cup packed light brown sugar
• 1 cup all-purpose flour (5 ounces by weight)
• 2/3 cup unsweetened cocoa powder (2 ounces by weight)
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt or 3/4 teaspoon kosher salt
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup chocolate chips (i like dark chocolate)

Recipe

• 1 in a stand mixer fitted with the paddle attachment, beat butter and sugar on low until light in color and very fluffy, at least 5 minutes.
• 2 meanwhile, combine flour, cocoa powder, soda and salt in a bowl. whisk well to combine.
• 3 add eggs and vanilla to butter-sugar mixture. beat on low until well combined.
• 4 add half the flour mixture and beat on low just until combined. add remaining flour and chocolate chips and beat on low until just combined. do not over mix.
• 5 cover bowl with plastic wrap and refrigerate for at least one hour.
• 6 preheat oven to 350°f line two baking sheets with parchment or silpats.
• 7 drop tablespoonsful of dough onto lined sheets. (the dough is quite soft, so a disher is very helpful.) bake until the tops begin to crack, but the cookies are not yet dry, about 12 minutes. cool on baking sheet 15 minutes before transferring to a wire rack. when completely cool, store at room temperature up to 3 days.