What
you need,
1/3
cup granulated sugar
14
tbsp. butter (I used salted so I left out the salt later on)
1
¾ cups packed brown sugar
1
tbsp. vanilla extract
½
tsp. salt (if you use unsalted butter)
1
large egg + 1 egg yolk
1
½ cups + 2 tbsp. all-purpose flour
¾
cup unsweetened cocoa powder
½
tsp. baking soda
¼
tsp. baking powder
Preheat
your oven to 350 degrees. Line 2 baking sheets with parchment or silpats and
set aside.
In
a large bowl sift together the flour, cocoa, salt, baking powder and baking
soda.
In
a separate bowl melt 10 tablespoons of the butter in the microwave for 1 minute
until completely melted. Stir in the remaining 4 tablespoons of butter and let
stand 5 minutes.
Whisk
the brown sugar and vanilla into the butter until well incorporated.
Whisk
in the egg and yolk until smooth.
Stir
in the flour mixture until just combined.
Working
with 2 tablespoons of dough at a time, gently roll into a ball and then roll
the ball into the granulated sugar.
Place
the dough ball on the prepared baking sheets.
Repeat
the process with the remaining dough. I got exactly 24 cookies.
Press
each cookie with the bottom of a flat glass to a 2 inch diameter.
Sprinkle
each cookie with a little of the remaining sugar.
Bake
for 10-12 minutes until the edges start to brown and cookies crack a little on
top.
I
like my cookies soft and chewy so I did mine closer to 10 minutes.
Cool
on the pan for 5 minutes then transfer to a wire rack to cool completely.
You
can store the cooled cookies in an airtight container for up to a week but you
won’t need to, they are so good you are going to eat them all up in a day or 2.
Jen of My Tiny Oven
