Muscovado Cocoa Chip Cookies

• 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)

1. Line a 12-by-17-inch baking sheet with parchment paper.
2. Into a medium bowl, sift together the flour, cocoa powder, baking soda and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy.
4. Add 2/3 cup of the sugar and beat until light in color and texture, about 3 minutes.
5. Add the egg and vanilla extract and beat until the egg is fully absorbed and the mixture lightens in color, 1 minute more.
6. Reduce the speed to low and gradually stir in the flour mixture just until combined (avoid over-mixing or the cookies will be dry!).
7. Stir in the chocolate.
8. 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).
9. Freeze until the dough is solid, about 30 minutes.
10. Meanwhile, position a rack to the center of the oven and preheat the oven to 350 degrees F.
11. 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.
12. Cool the cookies completely on the baking sheet set over a wire rack.
13. Store in an airtight container at room temperature for up to 5 days.

flour, unsweetened natural cocoa powder, baking soda, salt, unsalted butter, muscovado sugar, egg, vanilla, bittersweet chocolate

Taken from www.foodnetwork.com/recipes/muscovado-cocoa-chip-cookies.html (may not work)