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- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 11 tablespoons unsalted butter, room temperature
- 2/3 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 3/4 cup mini semi-sweet chocolate chips
Preparation:
When ready to bake, preheat oven to 325 degrees F and line two baking sheets with parchment paper. Set aside.
In a small bowl, sift together the flour, cocoa powder, and baking soda. Set aside.
In a large bowl, beat the butter on medium speed with an electric mixer until smooth and creamy.
Add the sugar, brown sugar, salt, and vanilla and beat for an additional 2 minutes. Add half of the flour mixture and beat on low speed until combined.
Add the remaining flour and beat until combined. Stir in the chocolate chips.
Turn the dough out onto a work surface or countertop and divide the dough in half.
Form each section into 1 1/2-inch-diameter logs.
Wrap each log in plastic and refrigerate until firm, at least 3 hours.
Once cool, cut the logs into 1/2-inch-thick circles.
Place the circles on the prepared baking sheets, 1 inch apart.
Bake until firm around the edges but soft in the center, about 12 minutes.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.