Midnight Cookies

Name: Midnight Cookies
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 7/8 teaspoons vanilla extract; 1 cup chocolate chips

9 ingredients

8 steps

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 7/8 teaspoons vanilla extract
1 cup chocolate chips

Directions

1

In a standing 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 overmix.
5

Cover the bowl with a 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 a 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.
8

When completely cool, store at room temperature up to 3 days. Serve cold and plain or with other desserts.