Ingredients:

  • 250g (2 cups) All-purpose flour
  • 65g (¾ cup) Unsweetened Dutch-process cocoa powder
  • 10g (1 tbsp) Cornstarch
  • 5g (1 tsp) Baking soda
  • 3g (½ tsp) Kosher salt
  • 225g (1 cup) Unsalted butter, cool room temperature
  • 200g (1 cup) Granulated sugar
  • 100g (½ cup) Light brown sugar, packed
  • 1 Large egg, room temperature
  • 10ml (2 tsp) Pure vanilla extract
  • 50g (¼ cup) Granulated sugar for rolling

Instructions:

  1. In a large bowl, cream the butter, 200g granulated sugar, and light brown sugar on medium-high speed for approximately 3 minutes until the mixture is pale and fluffy.
  2. Add the large egg and vanilla extract to the creamed mixture. Beat for one minute until the emulsion is glossy and fully incorporated, scraping down the sides as needed.
  3. Sift together the flour, cocoa powder, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet mixture on low speed, mixing until just combined to avoid gluten development.
  4. Using a #40 cookie scoop (approx. 1.5 tablespoons), portion the dough and roll into balls. Roll each ball in the remaining 50g of granulated sugar until fully coated.
  5. Place dough balls on prepared baking sheets lined with parchment paper. Bake for 10 minutes until the edges are set but the centers remain soft.