Midnight Cookies

• tablespoons unsalted butter, room temperature (1 stick)↗8
• cup packed light brown sugar1
• cup all-purpose flour (5 ounces by weight)↗1
• cup unsweetened cocoa powder (2 ounces by weight)↗2⁄3
• teaspoon baking soda↗1⁄2
• teaspoon table salt or 3/4 teaspoon kosher salt↗1⁄2
• eggs↗2
• teaspoons vanilla extract↗1 7⁄8
• cup chocolate chips↗1

Step-by-step instructions

1. 1

   In a standing mixer fitted with the paddle attachment, beat butter and sugar on low until light in color and very fluffy, at least 5 minutes.

2. 2

   Meanwhile, combine flour, cocoa powder, soda, and salt in a bowl. Whisk well to combine.

3. 3

   Add eggs and vanilla to butter-sugar mixture. Beat on low until well combined.

4. 4

   Add 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 overmix.

5. 5

   Cover the bowl with a plastic wrap and refrigerate for at least one hour.

6. 6

   Preheat oven to 350° F Line two baking sheets with parchment or Silpats.

7. 7

   Drop a 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.

8. 8

   When completely cool, store at room temperature up to 3 days. Serve cold and plain or with other desserts.