Cocoa Oatmeal Cookies

Ingredients

• 1½ cup (188 grams) all-purpose flour
• ½ cup (43 grams) unsweetened cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 1 cup (226 grams) unsalted butter, cubed
• 1 tablespoon water
• 1 cup (213 grams) brown sugar, packed
• 9 ounces (255 grams) semi-sweet chocolate, chopped or chips
• 2 large eggs
• 1½ cups (150 grams) old-fashioned rolled oats

Instructions

1. Preheat oven to 350 degrees F and line a sheet pan with parchment paper.
2. In a medium bowl, combine the flour, cocoa, baking soda, salt, and ground cinnamon. Set aside.
3. In a heat-proof bowl set over a pan of simmering water, add the cubed butter, water, semi-sweet chocolate, and brown sugar. Melt completely, stirring occasionally, until smooth. Remove from heat and add eggs one at a time. Add the dry ingredients and mix until just incorporated. Stir in the rolled oats.
4. Drop by the tablespoon onto the prepared sheet pan, leaving 2 inches between each cookie. Bake for 12 minutes, until edges are set. Let cool for 5 minutes on the sheet pan, then remove to a wire rack to cool completely.
5. Store cookies in an airtight container at room temperature for 3 days, or in the freezer between layers of parchment paper for a few months.