Name: Chocolate Chunk Mayo Cookies
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 10 large cookies
Ingredients: 2 cups all-purpose flour (see Cook's Note); 1/3 cup unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 stick (8 tablespoons) unsalted butter, at room temperature; 3/4 cup packed light brown sugar; 1/4 cup granulated sugar; 1/3 cup mayonnaise; 2 teaspoons pure vanilla extract; 1 large egg; 5 ounces dark chocolate, chopped, or 1 heaping cup chocolate chunks

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.

Whisk together the flour, cocoa, baking soda and salt in a medium bowl. Set aside.

Cream the butter and both sugars with an electric hand mixer on medium speed (fit a stand mixer with the paddle attachment) until fluffy and pale brown, 2 to 3 minutes. Beat in the mayonnaise, vanilla and egg until fluffy and combined, about 30 seconds. Add the flour mixture and beat on low speed until mostly combined, then add all but 1/4 cup of the chopped chocolate. Stir by hand until completely combined and there is no dry flour visible.

Place 5 dough scoops onto each prepared baking sheet using a 1/4 cup ice cream scoop, spacing them 2 to 3 inches apart. Divide the remaining chopped chocolate between the scoops, pressing a little into the top of each one (see Cook's Note).

Bake until the cookies are browned and just set on top, but still very soft, 10 to 12 minutes. Let the cookies cool on the baking sheet for 10 minutes. Serve warm or room temperature. Store in an airtight container at room temperature for up to 5 days.

Cook’s Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

This dough is great for freezing for up to 6 months. Freeze on the baking sheet until firm and then transfer to a resealable bag. Bake from frozen for 12 to 14 minutes.

Chocolate Chunk Mayo Cookies

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