Cookies and Bars

Chocolate Cookies

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

  • 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)
  1. 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.
  2. Add flour, cocoa powder, espresso powder, baking soda, and salt. Mix until combined into a soft dough.
  3. 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

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s