Double-Chocolate Cookies

By therman

Gary's recipe

Ingredients

• 1 cup (4.9 oz/140g) all purpose flour
• 1/3 cup (1.1oz/31g) natural cocoa powder (not Dutch processed)
• 1/2 teaspoon baking soda
• 5 tablespoons (2.5oz/70g) unsalted butter, at room temperature
• 1 cup (7.1 oz/200g) granulated sugar
• 1 teaspoon Maldon sea salt
• 1 egg, at room temperature
• 1 tablespoon vanilla extract
• 3.5 ounces (100g) dark chocolate, 62%-70% cacao, coarsely chopped

Preparation

Step 1

Sift the flour, cocoa powder, and baking soda into a medium bowl.
In the bowl of a stand mixer with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes. Add the sugar and salt and mix on low speed until well combined. Scrape down the sides and bottom of the bowl, checking for sticky butter spots, then mix on medium speed until the mixture gets lighter in color and becomes fluffier, about 5 to 6 minutes.
Next, in a medium bowl, whisk together the egg and vanilla extract until blended. With the mixer on medium speed, add the egg mixture very slowly, in a steady stream, and mix until well incorporated and very smooth, just 30 seconds or so. Scrape down the sides of the bowl again and mix on medium speed for 30 seconds. (By scraping the bottom of the bowl so many times, you making sure that no little pockets of un-combined butter are hiding! Having butter pockets in your dough will make for not-very delicious or consistent cookies!)
Next, add the flour mixture. Mix on low speed until just uniform in texture. Scrape down the sides of the bowl again, then add the chocolate and mix on low speed until the color is a uniform brown and no streaks of white remain.
Now, using a rubber spatula, scrape the dough out of the mixing bowl into an airtight container, or onto a piece of plastic wrap. Cover the container, or, if using plastic wrap, shape the dough into a rough disk, wrap tightly, and refrigerate for atlas 3 hours and up to 5 days.
When you’re ready to bake the cookies, preheat the oven to 350°F degrees and line a cookie sheet with parchment paper. Roll 1/4 cup portions of the dough into balls and place them on the baking sheet, spacing them at least 2 iced apart. Bake the cookies for 11 to 12 minutes, until the cookies are slightly firm to the touch and the surface is no longer glossy, rotating the pan midway through the baking time.
Let the cookies cool for 10 minutes on the baking pan before removing.
These cookies are best eaten when warm, shortly after they come out of the oven. However, they can be stored in an airtight container at room temperature for up to 3 days. Alternatively, the dough can be stored in an airtight container in the refrigerator for up to 5 days.