Chocolate chip cookies with mayonnaise

Ingredients:

• 2 cups premium flour
• 1/3 cup cocoa powder
• 0.5 tsp of soda
• 0.5 tsp coarse salt
• 110 g unsalted butter, room temperature
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/3 cup mayonnaise
• 2 tsp vanilla extract
• 1 large egg
• 140 g chopped dark chocolate or 1 cup chocolate chips

Preparation:

1. Preheat oven to 190°C. Line 2 baking sheets with parchment paper.
2. In a medium bowl, combine the flour, cocoa, baking soda, and salt. Set aside. Using a hand mixer on medium speed, beat the butter and both sugars until fluffy, 2–3 minutes. Beat in the mayonnaise, vanilla, and egg until fully incorporated, about 30 seconds. Add the flour mixture and mix on low speed until smooth, then fold in almost all of the chocolate, reserving 1/4 cup. Stir with a spatula.
3. Using a 1/4-cup ice cream scoop, drop 5 balls of dough onto each prepared baking sheet, spacing them 2–3 inches (5–7 cm) apart. Divide the remaining chopped chocolate between the balls, pressing them lightly into the dough.
   
   
   Freezing Tips
   The cookies can be frozen for up to 6 months. Freeze them on a baking sheet to set, then transfer them to a freezer bag. Bake them straight from the freezer for 12-14 minutes.
4. Bake until the cookies are golden brown and crisp but still very soft, 10–12 minutes. Let the cookies cool on the baking sheet for 10 minutes. Serve warm or at room temperature. Store in a tightly sealed container at room temperature for up to 5 days..