It's a given that at least once a week I will make a batch of cookies. And it is inevitable that if I ask Brian what kind of cookie he'd like he'll answer "Chocolate chip". He's nothing if not consistent. So finally one day when I asked him what kind he would like I also threw my new copy of Martha Stewart Cookies at him and said "NOT chocolate chip! Variety! Try it! You'll like it!" Sure enough, he picked these delightful little cookies and now when I ask him what kind of cookies he wants he'll say "Chocolate chip. Or those chocolate ones." Success!
Chewy Chocolate Cookies
2 cups + 2 Tablespoons all-purpose flour
¾ cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1¼ cups (2½ sticks) unsalted butter, at room temperature
2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
sanding sugar (I use granulated sugar) for rolling
Mix the flour, cocoa powder, baking soda and salt together in a bowl and set aside.
In the bowl of an electric mixer on medium speed beat the butter and sugar together until light and fluffy, roughly 2 minutes. Beat in the eggs and vanilla until combined, then reduce the mixer speed to low and slowly add in the flour mixture. Beat until just combined.
Form the dough into a disk and wrap with plastic wrap. Refrigerate for about an hour until firm.
Preheat the oven to 350°. Shape the dough into 1¼ inch balls and roll each ball in the sanding sugar. Place on a cookie sheet lined with parchment paper. Bake for 10-12 minutes, or until the cookies are set. They will still look a bit gooey when removed from the oven. Cool on a wire rack for 5 minutes then remove from the cookie sheet and cool completely.
Source: Martha Stewart's Cookies, pg. 75