Chocolate chip cookies with muscovado sugar

Ingredients:

• 1 and 1/3 cups (170 g) flour, measured with a spoon
• 1/3 cup (30 g) cocoa powder
• 1 teaspoon of baking soda
• 0.5 tsp fine sea salt
• 6 tbsp (90 g) butter, room temperature
• 1 cup (200 g) dark muscovado sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1/3 cup (55 g) chopped dark chocolate (60%-70% cocoa)

Preparation:

1. Line a 30x42 cm baking sheet with parchment paper.
2. In a medium bowl, sift together flour, cocoa powder, baking soda and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add 2/3 cup sugar and beat until light and fluffy, about 3 minutes. Add the egg and vanilla extract and beat until the egg is fully incorporated and the mixture is smooth, about 1 minute more. Reduce the mixer speed to low and gradually beat in the flour mixture to combine (do not over-beat or the cookies will be dry!). Stir in the chocolate.
4. Using a 1-tbsp measuring spoon, drop the dough onto the prepared baking sheets: 12 cookies per sheet, evenly spaced (this will prevent the cookies from spreading too much during baking). Freeze the sheets until the dough hardens, about 30 minutes.
5. Meanwhile, position a rack in the middle of the oven and preheat the oven to 175°C.
6. Roll the dough balls in the remaining 1/3 cup muscovado sugar to coat completely.
7. Bake the cookies until they're slightly puffed and the edges are pulling away from the parchment, but still slightly underbaked and soft in the center, about 10 minutes, being careful not to overbake them. Cool completely on the baking sheet, placing them on a wire rack. Store in an airtight container at room temperature for up to 5 days.
   
   

   Note

   
   Frozen dough balls can be stored in an airtight plastic bag in the freezer for up to 6 months. Bake without defrosting, adding an extra minute to the baking time.