1 cup unbleached all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, slightly softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup mini semisweet chocolate chips
Position a rack in the middle of the oven. Preheat the oven to 325 degrees F.
Line 2 baking sheets with parchment paper.
Sift the flour, cocoa powder, baking soda, and salt into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar, and granulated sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed.
Add the egg and vanilla, mixing until blended, about 1 minute. Add the flour mixture, mixing just until it is incorporated. Mix in the 2 cups of chocolate chips with a spatula.
Using an ice cream scoop or measuring cup with a 1/4 cup capacity, scoop mounds of dough onto the prepared baking sheets, spacing the cookies 3 inches apart.
Bake cookies one sheet at a time for about 18 minutes. Cool the cookies on the baking sheets for 5 minutes, then use a wide metal spatula to transfer them to a wire rack to cool completely. The cookies will become crisp as the cookies cool.
The cookies can be stored in a tightly covered container at room temperature for up to 4 days.
Yields: 12 big cookies.
Cathy Burleson, OFS, St Anthony of Padua
Adapted from book, Big Fat Cookies
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