Dorie's Dark and Stormies


1 1/4 c. flour
1/3 c. cocoa powder
1/2 tsp. baking soda
1 stick plus 3 tbsp. butter, at room temperature
2/3 c. packed brown sugar
1/4 c. sugar
1 tsp. vanilla
1/2 tsp. sea salt
5 oz. bittersweet chocolate, chopped into small bits


1. Sift the flour, cocoa and baking soda together in small bowl; set aside.  Beat the butter until smooth in bowl of an electric mixer at medium speed.  Add the sugars, vanilla and salt; beat 2 minutes.  Reduce speed to low; add the flour mixture, mixing until incorporated but still crumbly, and being careful not to overwork the dough.  Stir in the chocolate pieces.

2. Turn the dough out onto a smooth work surface; squeeze it so that it sticks together in large clumps. (If you need to, it’s okay to lightly flour the work surface.)  Gather the dough into a ball; divide in half.  Shape each ball into a log 1 1/2 inches in diameter.  Wrap logs in plastic wrap; chill at least 1 hour.

3. Heat oven to 325 degrees.  Line two baking sheets with parchment.  Gently slice logs into 1/2-inch rounds using a serrated knife (some will crumble; simply press broken bits back onto cookie).  Place 1 inch apart on the baking sheets.

4. Bake, one sheet at a time, 14 minutes; cookies will not look done or be firm.  Cool on pan 5 minutes; transfer to cooling rack.  Cool to room temperature.


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