Molasses-heavy muscovado sugar and intense bittersweet chocolate create an insanely fudgy texture in these crave-worthy cookies. The secrets to perfecting these cookies are: avoid over-mixing the dough, baking straight from frozen and pulling the cookies from the oven when they’re almost underdone to avoid over-cooking.
| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 25 min |
| Inactive: | 30 min |
| Cook: | 10 min |
| Yield: | 12 servings |
Ingredients
- 1 1/3 cups (6 ounces) all-purpose flour, spooned and leveled
- 1/3 cup (1 ounce) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 6 tablespoons (3 ounces) unsalted butter, at room temperature
- 1 cup (7 5/8 ounces) dark muscovado sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup (2 ounces) chopped bittersweet chocolate (60- to 70-percent cacao)
Instructions
- Line a 12-by-17-inch baking sheet with parchment paper.
- Into a medium bowl, sift together the flour, cocoa powder, baking soda and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add 2/3 cup of the sugar and beat until light in color and texture, about 3 minutes. Add the egg and vanilla extract and beat until the egg is fully absorbed and the mixture lightens in color, 1 minute more. Reduce the speed to low and gradually stir in the flour mixture just until combined (avoid over-mixing or the cookies will be dry!). Stir in the chocolate.
- Use a 1 tablespoon measuring spoon to portion the dough onto the prepared baking sheets- 12 cookies per sheet, evenly spaced (the cookies won’t spread too much during baking). Freeze until the dough is solid, about 30 minutes.
- Meanwhile, position a rack to the center of the oven and preheat the oven to 350 degrees F.
- Roll the dough balls in the remaining 1/3 cup sugar to coat completely.
- Bake the cookies just until they are slightly puffed and the edges can be lifted off the parchment with a fingertip, but the cookies look somewhat underdone and soft towards the center, 10 minutes, being careful not to over-bake. Cool the cookies completely on the baking sheet set over a wire rack. Store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Calories | 202 calorie |
| Total Fat | 8 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 31 milligrams |
| Sodium | 205 milligrams |
| Carbohydrates | 32 grams |
| Dietary Fiber | 1 grams |
| Protein | 3 grams |
Reviews
This is not a review, just saying that the recipe says to roll the finished cookie dough balls in the remaining 1/3 cup sugar, for the person who complained.
Made this recipe for the first time, absolutely love them!
Unfortunately, this recipe is not good. It doesn’t tell you what to do with the other 1/3 sugar, so I just added it at the same time as the rest. They are far too bitter (too much cocoa powder) and they have a raw, overpowering muscovado aftertaste. Recipe needs tweaking.