Servings: 8 cookies
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Equipment
- cookie jar or other airtight container
Ingredients
- 100 grams all-purpose flour 3½ oz or ¾ cup minus 1 TBSP
- 100 grams cake flour 3½ oz or ¾ cup
- 26 grams unsweetened cocoa powder 1 oz or 4 TBSP
- 120 grams granulated sugar 4¼ oz or ½ cup
- 120 grams dark brown sugar 4¼ oz or ½ cup plus 1 TBSP packed
- 140 grams unsalted butter 5 oz or 10 TBSP
- 1 large eggs
- 2 tsp vanilla extract
- ¾ tsp baking soda
- ½ tsp cornstarch
- ¼ tsp flaked sea salt
- confectioner's sugar for dusting optional
Instructions
- Preheat oven to 400°F.
- Add the all-purpose flour, cake flour, cocoa powder, baking soda, cornstarch & salt to a bowl and stir to evenly distribute all the ingredients. Set aside.
- In a large microwave-safe bowl heat the butter until completely melted. The butter should be hot so that the sugar dissolves more easily in the next step.
- Add the granulated and brown sugars to the melted butter and mix with a spatula until smooth.
- Add the vanilla extract and the egg and mix again until the sugar is dissolved. A little undissolved sugar is fine but try to dissolve the sugar as much as possible at this point. This will give the cookies a crackly top.
- Add the dry ingredients from earlier and fold into the sugar/egg mixture just until there are no more dry spots.
- Chill the cookie dough in the refrigerator for 5-10 minutes. For a thicker cookie chill the cookie dough for a minimum of 20 minutes.
- Scoop the cookie dough onto a baking sheet lined with parchment paper. Allow for at least 2 inches of space around each cookie to account for spreading.
- Bake cookies for 9 minutes at 400°F on the middle rack of your oven. If you prefer a softer, more fudgy center, bake for 8-8½ minutes.
- Allow to cool on baking tray/cookie sheet at least slightly before serving. Enjoy plain or dust lightly with confectioner’s/icing sugar!
- Store in an airtight container and serve within 5 days for optimal taste and texture!
Notes
-
- For best results use a kitchen scale and measure in grams (or ounces). Grams are more precise and allow for consistently replicable results! Although alternative measurements (in cups) for dry ingredients are provided, please note that these are only estimates as this can differ from person to person.
- Use room temperature ingredients.
- Don’t place the cookie dough on an already hot or warm pan. Doing this will cause the cookies to spread more.
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