½ c unsalted butter at room temperature
¾ c light brown sugar
1 large egg at room temperature
1 tsp. pure vanilla extract
1 ½ c all-purpose flour
½ c unsweetened dark cocoa (I used Hershey’s Dark)
1 tsp. corn starch
¾ tsp. baking soda
1/8 tsp. salt
DirectionsIn the bowl of a stand mixer, combine butter and sugar. Mix with the paddle attachment on medium speed until the mixture is light and fluffy, about 2 minutes. Add the egg and vanilla and mix until combined.
Scrape down the sides of the bowl and add the remaining ingredients with the mixer on low just until the ingredients come together, about another 1-2 minutes. Cover and refrigerate the dough at least 1 hour.
Preheat the oven to 350 degrees F. With an ice cream scoop, scoop the cookie dough onto a room temperature sheet pan lined with parchment paper, flatten the cookies slightly. Bake for 8-9 minutes or until the edges have set and the tops are just beginning to set. They will turn from being shiny to a more matte look. They will firm up as they cool so be careful not to overbake them.
Remove the cookies from the oven and allow to rest on the cookie sheet for 2 minutes. Remove and transfer to a wire rack to cool completely. Enjoy!!!