A rich, dark cookie. Make sure you underbake them slightly so they stay chewy. Serving size assumes 3 cookies.
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Units: US | Metric
- 118.32 ml unsalted butter, room temperature (1 stick)
- 236.59 ml packed light brown sugar
- 236.59 ml all-purpose flour (5 ounces by weight)
- 158.51 ml unsweetened cocoa powder (2 ounces by weight)
- 2.46 ml baking soda
- 2.46 ml table salt or 3.69 ml kosher salt
- 2 eggs
- 4.92 ml vanilla extract
- 236.59 ml chocolate chips (I like dark chocolate)
- 1In a stand mixer fitted with the paddle attachment, beat butter and sugar on low until light in color and very fluffy, at least 5 minutes.
- 2Meanwhile, combine flour, cocoa powder, soda and salt in a bowl. Whisk well to combine.
- 3Add eggs and vanilla to butter-sugar mixture. Beat on low until well combined.
- 4Add half the flour mixture and beat on low just until combined. Add remaining flour and chocolate chips and beat on low until just combined. Do not over mix.
- 5Cover bowl with plastic wrap and refrigerate for at least one hour.
- 6Preheat oven to 350°F Line two baking sheets with parchment or Silpats.
- 7Drop tablespoonsful of dough onto lined sheets. (The dough is quite soft, so a disher is very helpful.) Bake until the tops begin to crack, but the cookies are not yet dry, about 12 minutes. Cool on baking sheet 15 minutes before transferring to a wire rack. When completely cool, store at room temperature up to 3 days.
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Nutritional Facts for Midnight Cookies
Serving Size: 1 (66 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 266.4
- Calories from Fat 120
- Total Fat 13.4 g
- Saturated Fat 8.0 g
- Cholesterol 51.3 mg
- Sodium 170.1 mg
- Total Carbohydrate 37.7 g
- Dietary Fiber 2.6 g
- Sugars 25.6 g
- Protein 3.7 g