Chocolate Cookies…yummy, soft and crispy on the edges. While this recipe is delicious, I chose to skip the espresso powder and cardamon. Lord knows, my grandkids don’t need to have caffeine/energy. I only wish I could bottle and use the incredible amount of energy they have. Needless to say, the sugar rush was enough for all of us. Delicious!
Chocolate Cookies
INGREDIENTS:
- 2 cups unsalted butter, room temperature
- 3 1/2 cups brown sugar, loosely packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 1/4 all-purpose flour (470 grams)
- 1 cup dark cocoa powder (100 grams – I like this best with dark cocoa powder, but regular cocoa powder will work, too)
- 1–2 tablespoons espresso powder (optional, but recommended if you’re using regular cocoa powder to give the flavor more depth)
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- extra cane or granulated sugar for rolling
- 1 teaspoon ground cardamom (optional)
DIRECTIONS:
- Preheat oven to 350. In the bowl of a stand mixer, cream butter and sugar until fluffy and light. Add eggs and vanilla, mixing gently until just combined.
- Add flour, cocoa powder, espresso powder, baking soda, and salt. Mix until combined into a soft dough.
- Form into balls (about ¼ cup per cookie / ball). Roll each ball in the extra sugar (mixed with cardamom, if you want). Bake for 10-12 minutes (I recommend 6-8 at a time on the baking sheet, so you’ll need to bake in batches). Remove from oven and let them rest – you want the cookies settle down a bit and give you crisped edges with thicker, soft-baked centers.
Recipe from PinchofYum
Fork Lore 