Instructions

• Preheat oven to 375°F. Line a baking sheet with parchment paper, aluminum foil, or a silicone baking mat and set aside.
• In the bowl of a stand mixer (or a large mixing bowl), beat 8 tablespoons unsalted butter (room temperature) with ¾ cup brown sugar and ¼ cup granulated sugar until the mixture is light and fluffy, about 2–3 minutes; scrape down the bowl as needed.
• In a separate medium bowl, whisk together 1 cup all-purpose flour, 3 oz. unsweetened cocoa powder (¼ cup + 1 Tbsp), ½ teaspoon baking soda, ¼ teaspoon salt, and ¾ teaspoon ground red pepper until evenly combined.
• Add 1 egg, 1 egg yolk, and 1 teaspoon vanilla extract to the creamed butter-sugar mixture and beat just until combined.
• Add the dry ingredients to the wet ingredients and gently fold or mix on low speed until just combined. Do not overmix.
• Scoop portions of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart.
• Bake in the preheated oven for 8–9 minutes, until the edges are set (centers may still look slightly soft).
• Remove the baking sheet from the oven and let the cookies cool on the sheet for 2 minutes, then transfer the cookies to a cooling rack to cool completely.