These cookies are beautifully cracked, crunchy around the edges, soft and chewy in the middle, and full of deep, caramelized and chocolate flavor.
Notes: To get a soft chewy cookie, slightly underbake the cookies. Giving the pan a hard tap and pressing on the cookies after baking will help to keep the centers dense and chewy.
- 12 tablespoons (6 ounces) unsalted butter, melted
- 1/2 cup (3 1/2 ounces) packed light brown sugar
- 1 cup (7 ounces) granulated sugar, divided
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup molasses
- 2 cups (10 ounces) all-purpose flour
- 6 tablespoons cocoa
- 2 teaspoons baking soda
Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
In large bowl, whisk butter with brown sugar, 1/2 cup granulated sugar, and salt until combined. Whisk in egg, vanilla, and molasses.
In medium bowl, whisk flour with cocoa and baking soda. Whisk into wet mixture until just combined. Chill until firm, about 10 to 20 minutes. Place remaining 1/2 cup sugar in bowl.
Using scoop or 1/4 cup measure, portion dough into balls and roll in sugar. Space evenly on pans and gently press dough balls to about 3/4 inch thick. Bake just until puffed and beginning to crack, 7 to 8 minutes, rotating pans from top to bottom and front to back halfway through baking.
Immediately after removing from oven, give pans a hard tap and gently press center of each cookie to deflate (see note). Let cookies cool on pan 2 minutes, then transfer to wire rack to cool completely.