Chewy Chocolate Sugar Cookies
from America's Test Kitchen
(ounces) = weight
1. Adjust oven to middle position and heat to 350°F. Line two baking sheets with parchment paper.
2. Microwave 4 Tablespoons (2 ounces) unsalted butter in a medium bowl until melted. Add
½ cup (1½ ounces) Dutch-processed cocoa powder and 2 Tablespoons molasses and whisk until combined. Whisk 1½ cups (7½ ounces) all-purpose flour, 1½ teaspoons baking soda, and ½ teaspoon salt together in a bowl. Using a stand mixer fitted with paddle, beat 8 Tablespoons (4 ounces) softened unsalted butter and
1 cup (7 ounces) sugar on medium-high speed until fluffy, 3 to 6 minutes. Add cocoa mixture and beat until combined. Add 1 large room-temperature egg and 1 teaspoon vanilla extract and beat until incorporated. Reduce speed to low, slowly add flour mixture, and mix until just combined.
3. Spread ¼ cup (1¾ ounces) sugar in a shallow dish. Working with 1 Tablespoon (7/8 ounce) dough at a time, roll into balls, then roll balls in sugar and space 1½ inches apart on prepared sheets. Bake one sheet at a time, until cookies have puffed and cracked, and centers are just set, 12 to 14 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes, then transfer to wire rack to cool completely.