Chocolate Mayo Cookies

These will try to kill you multiple ways.

Prep Time10

Cook Time10

Servings: 36 cookies

Preheat oven to 375℉ / 190℃
Line a couple of baking sheets with parchment paper.
In a bowl combine the flour, salt, baking powder, salt, sugar, cocoa powder, and mayonnaise. Stir to combine. If needed, add water 1 tablespoon at a time until you can make a smooth dough. May need to add 4 tablespoons.
Add the chips of your choosing.
Using a 1-tablespoon / 1-ounce scoop, scoop balls onto the prepared baking sheets leaving some space as these will spread during cooking.
Bake at 375℉ / 190℃ for 9-10 minutes, turning half-way through. Let cool for a few minutes on the baking sheet before removing to a cooling rack to cool completely.

You can also just use 2 cups of self-rising flour instead of the flour, baking powder, salt combination above.
In the picture here, I used bittersweet chips. I imagine white chocolate chips would be a really striking look. Or chocolate candies with a hard shell. Something to remove the one-dimension look of these.
Being so dark these are hard to tell when they're done, so look at the edges and they should be just set and getting a little crispy.
Many people have written far more eloquently than I can on the benefits of using Dutch-Process Cocoa Powder when working with baking powder -- and using "normal" cocoa powder when using baking soda -- so I'll let you do your own research into that. The way I remember is baking Powder means use Dutch Process.