Ingredients for Dorie's Dark And Stormy Cookies
- 2 cups all-purpose flour
- Dutch Processed Cocoa Powder
- 1 teaspoon baking soda
- Unsalted Butter
- Light Brown Sugar
- Granulated Sugar
- 2 teaspoons vanilla extract
- Sea Salt
- Bittersweet Chocolate
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How to Make Dorie's Dark And Stormy Cookies
- Preheat oven to 325°F (160°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, and 1 teaspoon baking soda.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 ½ cups granulated sugar, and ¾ cup packed brown sugar until light and fluffy (about 3 minutes).
- Beat in 2 teaspoons vanilla extract and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Stir in 2 cups semi-sweet chocolate chunks or chips.
- Turn the dough out onto a lightly floured surface and gently form into two logs, each about 1 ½ inches in diameter.
- Wrap each log tightly in plastic wrap and chill for at least 1 hour (or freeze for longer storage).
- Slice the chilled logs into ½-inch thick rounds. Place cookies 1 inch apart on prepared baking sheets.
- Bake for 14-15 minutes, or until edges are set but centers are still slightly soft. (Frozen dough will require an additional minute of baking time).
- Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for up to a month.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
256g
Fat
101g
Carbs
36g
