Dark Chocolate Candy Cookies

Let's Cook

1. Step 1.

   Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together 1¼ cups all-purpose flour, ⅔ cup Dutch process cocoa powder, 1 teaspoon baking powder, and ¼ teaspoon kosher salt; set aside.

2. Step 2.

   Using an electric mixer, beat ½ cup (1 stick) unsalted butter (at room temperature), ¾ cup packed light brown sugar, and ¼ cup granulated sugar in a large bowl on medium speed until light and fluffy, about 3 minutes. Reduce speed to low and add 1 large egg (at room temperature) and 1 teaspoon pure vanilla extract, then the flour mixture, mixing until just incorporated. Fold in 2 ounces roughly chopped bittersweet chocolate and 12 chopped mini Matcha Kit Kats.

3. Step 3.

   Drop 2 heaping tablespoonfuls of dough onto the prepared baking sheets, spacing them 2 inches apart. Refrigerate the dough on the sheets until chilled, at least 20 minutes.

4. Step 4.

   Bake the cookies, rotating the positions of the baking sheets halfway through, until puffed and just set, 8 to 10 minutes. Let cool on the baking sheets for 2 minutes, then transfer to a cooling rack to cool completely.