- 2 3/4 cup Flour
- 1/3 cup Dutch-process cocoa powder
- 1/2 tsp Baking soda
- 1/2 cup (1 stick) plus 3
- Table-spoons butter, at room
- Temperature
- 3/4 cup Packed light brown sugar
- 1/4 cup Granulated sugar
- 1/4 tsp Fine sea salt
- 1 tsp Vanilla
- 5 oz Bittersweet chocolate,
- Chopped into chip-size bits
Sift together the flour, cocoa and baking soda. In an electric mixer fitted with the paddle attachment, beat the butter at medium speed until soft and creamy. Add the brown and granulated sugars, salt and vanilla; beat 1 to 2 minutes longer. Reduce mixer speed to low. Slowly add the flour mixture, mixing only until blended. (Dough will look crumbly and that's just right. For the most delicate texture, work the dough as little as possible once the flour is added.) Toss in the chocolate and mix only until blended. Turn the dough out onto a smooth work surface and divide it in half. Working with half the dough at a time, shape dough into a log that is 11/2 inches in diameter. (Cookie dough logs have a way of ending up with hollow centers, so as you shape each log, flatten it once or twice and roll it up from one long side to the other to eliminate any air channels.) Wrap logs in plastic wrap and refrigerate at least 1 hour. (Wrapped airtight, logs can be refrigerated up to 3 days or frozen for 1 month.)
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Working with a sharp, thin knife, slice rounds of cookie dough 1/2 inch thick. (Don't be upset when the cookies break. Just squeeze the broken-off bit back onto the cookie.) Place cookies about an inch apart on prepared baking sheets. Bake, one sheet at a time, on the oven's center shelf for 12 minutes. (Cookies won't look done or be firm, but that's just the way they should be.) Place baking sheet on a wire rack and let cookies rest only until just warm or at room temperature. Remove from pan. Repeat with second sheet of cookies. Packed airtight, baked cookies will keep at room temperature up to 3 days or frozen for up to 1 month.