These came from Gourmet, Feb 2003 originally.  I made these with more butter than called for the first time by accident, but after making them the “right” way, I like my accidental way better.  These are chewy and chocolate cake-like and not too sweet.  And VERY easy to make.

¾ cup AP flour

¾ cup unsweetened cocoa powder

½ teaspoon baking soda

½ teaspoon salt

2 sticks unsalted butter, room temperature

1 cup sugar

2 large eggs, room temperature

1 teaspoon vanilla

Preheat oven to 375 degrees.  Line baking sheets with parchment paper.

Sift together first 4 ingredients (usually I would whisk, but sifting gets rid of the lumps that cocoa tends to have).

Beat together butter and sugar until fluffy.  Beat in eggs and vanilla.  Mix in dry ingredients.  Batter will be a bit sticky.

Using a spoon to scoop and a spoon to scrape (don’t even try with an ice cream scooper with this dough) drop tablespoon-fulls of dough a good 2 inches apart (these spread!).  Bake about 10 minutes until just set.  Cool on racks.

Makes about 3 dozen cookies.


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