Blue Ribbon Chewy Chocolate Cookies
- 1 cup All-purpose Flour
- 6 Tablespoons Dutch Process Cocoa Powder, Sifted
- 1/2 teaspoons Baking Soda
- 1/4 teaspoons Fine Salt
- 10 Tablespoons Unsalted Butter, Room Temperature
- 1 cup Granulated Sugar, Plus More For Rolling
- 1 Large Egg
- 1 teaspoon Pure Vanilla Extract
- In a medium bowl, whisk together flour, cocoa, baking soda, and salt; set aside until needed. In the bowl of a stand mixer fitted with the flat beater or BeaterBlade attachment, cream butter and sugar on medium speed for about 2 minutes until it lightens in color. Add egg and vanilla; continue to mix until no traces of egg remain. Turn mixer speed down to low; add cocoa mixture and combine until no traces of dry flour or cocoa remain, scraping bowl if needed. Wrap dough in plastic and chill for at least 1 hour.
- Preheat oven to 350u0b0F, place rack in center of oven, and line 2 half sheet pans with silpat liners. Using a #50 scoop (about 1 tablespoon), roll level scoops of chilled cookie dough in the palm of your hand to form a ball; coat with granulated sugar (or vanilla sugar) and space evenly on sheet pan, 12 per pan. Bake for 9-10 minutes; remove from oven and cool for 10 minutes before transferring to a cooling rack to cool completely.
allpurpose, dutch, baking soda, ubc, butter, sugar, egg, vanilla
Taken from tastykitchen.com/recipes/desserts/blue-ribbon-chewy-chocolate-cookies/ (may not work)