Dark Chocolate Brown Sugar Cookies

 Dark Chocolate Brown Sugar Cookies - made dough February 14, 2021 from My Cooking Advisors

I liked how these cookies looked on My Cooking Advisors' blog but mine didn't quite turn out the same way. I left them as dough balls when I baked them rather than flattening to thick discs as she advised. Hence mine looked like a puffy chocolate cloud rather than a uniformly thick round cookie.

Regardless, these turned out pretty well, nice and chocolaty. I was a little surprised at the lightness of the texture. It wasn't quite cakey but it wasn't dense-chewy either. 

For something with this much chocolate, I advise letting it cool completely before eating. That way you can get the full chocolate flavor as well as the more fudgy texture.

1/2 cup unsalted butter, room temperature
3/4 cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon cornstarch

3/4 teaspoon baking soda

1/8 teaspoon salt

1. In the bowl of a stand mixer, combine butter and brown sugar; beat on medium speed until fluffy, 2-3 minutes. Add egg and vanilla; mix to incorporate. 
2. In a separate bowl, whisk together flour, cocoa powder (sift cocoa if lumpy), cornstarch, baking soda and salt. Add to butter mixture in 2 additions, mixing briefly after each addition until just combined. Do not overmix.
3. Portion into dough balls, flatten slightly into thick discs, cover and chill or freeze for at least 1 hour.
4. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space dough balls/discs. Bake 8-9 minutes or until edges are set and middles are no longer raw or shiny but have a few cracks. Do not overbake.