Dark Chocolate Sugar Cookies

▢ 2 ¾ cups (344 g) all-purpose flour
▢ ¾ cup (65 g) black cocoa powder (substitute with dark or dutch-process cocoa powder)
▢ 1 tsp (1 tsp) baking soda
▢ 1 tsp (1 tsp) salt
▢ 1 cup (227 g) unsalted butter (room temperature)
▢ 1 ½ cups (330 g) light brown sugar
▢ ½ cup (100 g) granulated sugar
▢ 2 (2) large eggs (room temperature)
▢ 2 tsp (2 tsp) vanilla extract

In a medium mixing bowl, whisk together the all-purpose flour, black cocoa powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter, light brown sugar, and granulated sugar for a few minutes on medium speed until well combined. Add the eggs and vanilla extract and mix on medium speed until well combined.
Add in the flour/cocoa mixture and mix on low speed until the cookie dough comes together. Scrape the sides and bottom of the bowl to ensure all the ingredients are well incorporated.
Use a large cookie scoop (3 tablespoons) to portion the cookie dough and place the cookie dough balls on a parchment-lined baking sheet. Chill the cookie dough for 30 minutes.
Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
Place the chilled cookie dough balls on the prepared baking sheet pans, allowing room for spreading. Bake the cookies for about 13 to 14 minutes until the edges are set and the centers of the cookies are slightly underbaked. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.

Storing & Serving:

Room temperature: Store the cookies in an airtight container at room temperature for 2 to 3 days.
Refrigerator (cookie dough): Store the unbaked cookie dough balls in the refrigerator in an airtight container or resealable storage bag for 1 week. Let the cookie dough sit out at room temperature for about 15 minutes and then bake as directed.
Freezer (cookie dough): Store the unbaked cookie dough balls in the freezer in an airtight container or resealable storage bag for 3 months. Bring the cookie dough balls to room temperature and then bake as directed.
Freezer (baked cookies): Store the baked cookies in the freezer in an airtight container or resealable storage bag for 3 months.

Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information.