Step 1

In a large bowl, add all of your ingredients together. Use a silicone spatula to mix everything up until cookie dough forms.

Step 2

The dough will be sticky at this stage. Refrigerate the cookie dough for one hour to make it significantly easier to work with.

Step 3

Once the dough has chilled, preheat your oven to 350 degrees F.

Step 4

Using a small cookie scoop (about 2 teaspoons if you do not have a cookie scoop) scoop out cookies onto a baking sheet. Using a small cookie scoop, I was able to create exactly 30 cookies, but it may vary slightly for you.

Step 5

Roll each cookie dough ball in your palms to smooth them out, then lightly press them down into discs. The dough will be slightly sticky but not so much that you cannot work with it. To prevent the dough from sticking to your hands too much, you can either wet your hands with a little bit of cold water or dust your hands with additional cocoa powder (both work well).

Step 6

Optional: top with some coarse sea salt before baking if you enjoy the salty + sweet combo as I do.

Step 7

Bake for 15 minutes at 350 degrees F.

Step 8

Remove from the oven and let cool for about 30 minutes. These cookies will be delicate right out of the oven, but they will firm up as they cool. You can let them cool even longer if you feel the cookies are still too soft, but 30 minutes should be perfect.

Step 9

If you need some added sweetness, sprinkle powdered sugar on top of these cookies once cooled.

Step 10

Store any leftover cookies in an airtight container to keep them soft & fresh for up to one week.