Recipe courtesy of Shauna Sever
Muscovado Cocoa Chip Cookies
- Level: Easy
- Yield: 12 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 202 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 31 milligrams
- Sodium
- 205 milligrams
- Carbohydrates
- 32 grams
- Dietary Fiber
- 1 grams
- Protein
- 3 grams
- Total: 1 hr 5 min
- Prep: 25 min
- Inactive: 30 min
- Cook: 10 min
Ingredients
1 1/3 cups (6 ounces) all-purpose flour, spooned and leveled
1/3 cup (1 ounce) unsweetened natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
6 tablespoons (3 ounces) unsalted butter, at room temperature
1 cup (7 5/8 ounces) dark muscovado sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/3 cup (2 ounces) chopped bittersweet chocolate (60- to 70-percent cacao)
Directions
- Line a 12-by-17-inch baking sheet with parchment paper.
- Into a medium bowl, sift together the flour, cocoa powder, baking soda and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add 2/3 cup of the sugar and beat until light in color and texture, about 3 minutes. Add the egg and vanilla extract and beat until the egg is fully absorbed and the mixture lightens in color, 1 minute more. Reduce the speed to low and gradually stir in the flour mixture just until combined (avoid over-mixing or the cookies will be dry!). Stir in the chocolate.
- Use a 1 tablespoon measuring spoon to portion the dough onto the prepared baking sheets- 12 cookies per sheet, evenly spaced (the cookies won't spread too much during baking). Freeze until the dough is solid, about 30 minutes.
- Meanwhile, position a rack to the center of the oven and preheat the oven to 350 degrees F.
- Roll the dough balls in the remaining 1/3 cup sugar to coat completely.
- Bake the cookies just until they are slightly puffed and the edges can be lifted off the parchment with a fingertip, but the cookies look somewhat underdone and soft towards the center, 10 minutes, being careful not to over-bake. Cool the cookies completely on the baking sheet set over a wire rack. Store in an airtight container at room temperature for up to 5 days.
Cook’s Note
Store the frozen dough balls in a resealable plastic bag in the freezer for up to 6 months. To bake from frozen, add about 1 minute onto the baking time.