Position a rack in the center of the oven and heat the oven to 350 degrees F (180 degrees C). Line three large cookie sheets with parchment paper.
In a medium mixing bowl, whisk together the
Unbleached All Purpose Flour (2 1/2 cups)
Baking Soda (1 tsp)
Salt (1/4 tsp)
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer), beat the
Unsalted Butter (1 cup)
Brown Sugar (2 cups)
Unsweetened Cocoa Powder (2/3 cup)
, 2 tsp of
Pure Vanilla Extract (1 tsp)
on medium speed until well combined, for about 4 minutes.
Large Eggs (3)
one at a time, beating briefly between additions. Add the
Bittersweet Chocolate (1 3/4 cups)
and mix until blended, about 1 minute.
Add the dry ingredients and mix at low speed until almost completely blended about 1 minute. Add the
Bittersweet Chocolate (1 cup)
and mix by hand until well incorporated.
Shape the dough into 1-1/4-inch balls with a small ice-cream scoop or two tablespoons. A 1 1/2 Tbsp capacity cookie scoop works well here.
Granulated Sugar (1/3 cup)
into a shallow dish. Dip the top of each ball in the sugar and set the ball sugar side up about 1-1/2 inches apart on the prepared cookie sheets.
Bake one sheet at a time until the cookies are puffed and cracked on top, 11 to 12 minutes.
Let the cookies cool on the sheet for 5 minutes before transferring them to a rack to cool completely. Enjoy!