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1
Position oven rack in the middle of the oven; preheat oven to 375; lightly butter two 12x15 inch cookie sheets; set aside.
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2
In a bowl, whisk the flour, cocoa powder, baking soda, and salt until combined; set aside.
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3
In another larger bowl, cream the butter and sugar using an electric mixer on medium speed.
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4
Continue beating until pale yellow and thick, about 5 minutes.
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5
Beat in the eggs and vanilla, just until incorporated.
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6
Stir in the flour using a wooden spoon or rubber spatula, just until incorporated; do not beat.
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7
Drop the batter by tablespoonfuls about 2 1/2 inches apart onto prepared cookie sheets, making about 12 cookies on each.
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8
Cover one cookie sheet loosely with paper or lint-free kitchen towel and set aside.
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9
Place the other sheed in the oven and bake for 9 minutes (the cookies should be slightly soft, not cracked or hard).
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10
Remove from the oven and let cool on the cookie sheet placed on a wire rack for 5 minutes.
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11
Meanwhile, uncover the unbaked cookies and bake for 9 minutes.
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12
Remove the partially cooled cookies from the sheet and let them cool completely on a rack.
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13
Remove the second cookie sheet from the oven and repeat the cooling process.
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14
Serve immediately, or cover the cooked cookies with plastic wrap for storage at room temperature; should stay fresh for about 2 days.
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15
*Optional add-ins: stir in 1 cup of any of the following with the flour mixturechopped pecans, chopped toasted hazelnuts, cocoa nibs, dried currants, mint chocolate chips, pinenuts, semisweet chocolate chips, white chocolate chips.
