These moist and fudgy cookies come together over the stove.
Ingredients
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons unsalted butter
1/2 cup + 2 tablespoons unsweetened cocoa powder
2/3 cup granulated sugar
1/3 cup light brown sugar, tightly packed
1/3 cup sour cream
1 teaspoon vanilla extract
Directions
- Preheat oven to 350F. Line two baking sheets with parchment paper and set out two baking racks. In a small bowl, whisk together flour, baking soda, and salt. In a medium saucepan, melt the butter, then remove from heat and whisk in cocoa until smooth. With a spoon, stir in both sugars until blended. Mixture will be stiff. Stir in sour cream and vanilla. Stir in the flour mixture until just combined. The dough will stiffen quickly, so don’t set it aside at this point. Immediately scoop the dough onto both baking sheets. Bake until they look dry and cracked, but still slightly soft, about 10-12 minutes. Slide parchment onto baking racks to cool.
Notes
- Recipe adapted from Food Librarian and the book Bittersweet by Alice Medrich. Photo by Food Librarian under Creative Commons license.