SALTED DOUBLE CHOCOLATE CINNAMON COOKIES
recipe adapted from The Gouda Life and Local Milk
yields about 32-40 cookies
1 1/2 cups flour
1 cup Dutch-process cocoa powder
1 1/2-2 tsp himalayan salt
3/4 tsp baking soda
3/4 tsp baking powder
2 tsp. cinnamon
1 cup packed brown sugar
3/4 cup granulated sugar
3/4 cup unsalted butter room temperature
2 tsp pure vanilla extract
7 0z. Callebeaut Dark Chocolate (roughly chopped)
Heat oven to 375°.
Whisk the first six ingredients together in a bowl.
In a stand mixer fitted with the paddle attachment cream butter until pale and fluffy. Scraping down bowl as needed, beat in sugars until smooth and fluffy again.
On low add in vanilla and one egg at a time, scraping as needed, until incorporated. Add in half the flour mixture on low and mix to incorporate before adding the other half. Mix until just incorporated and then stir in the chocolate with a wooden spoon. The batter is unusually thick so don’t be alarmed.
At this point you can either refrigerate the dough for 12-24 hours (which I did with some of it), freeze the dough for about 1 hour, or bake them straight away.
Roll them into golf ball sized balls and space them about 2″ apart on a parchment lined or greased baking sheet. Flatten slightly with your hand. Bake 12-16 minutes. Let cool briefly and then remove to a rack to finish cooling.