Double Chocolate Icebox Cookies

Ingredients

• 1 cup packed light brown sugar
• 12 tablespoons unsalted butter, softened
• 1/4 teaspoon salt
• 1 large egg
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 3/4 cup cocoa powder
• 1/8 teaspoon baking powder
• 1 1/2 cups mini chocolate chips

Directions

1. Fit your standing mixer with the paddle attachment, then add the sugar, butter, and salt to the bowl. Mix on medium until the mixture turns creamy, about 1 minute. Add the egg and vanilla, and beat just until they are worked in.
2. In a small bowl, whisk together the flour, cocoa, and baking powder. Turn the mixer down to low, add the dry ingredients, and mix until the dough is fully combined.
3. Transfer the dough to a 10- by 10-inch piece of parchment paper. Shape and roll it into a cylinder about 8-inches long and 2-inches in diameter. Twist the parchment ends closed, then chill the dough until it feels firm, about 2 hours.
4. Move the oven racks to the upper-middle and lower-middle positions, and heat the oven to 350 degrees F. Line 2 baking sheets with parchment. Slice the dough into 1/4-inch rounds, then arrange them evenly on the pans, about 12 per pan. Sprinkle the chips over the cookies and press them gently so they stick.
5. Bake until the cookies are just set, about 12 minutes, rotating the pans top to bottom and front to back halfway through. Leave the cookies on the pans for 5 minutes, then move them to a cooling rack to cool completely.