Chocolate anyone? Good recipes that always work are the best to have in your back pocket. These Chocolate Cookies are just that. They are a full-proof versatile, sure thing. You can change the base of this recipe by adding ingredients to it like peppermint extract, nuts, chocolate chips, toffee bits, marshmallow pieces or any other added ingredient that you can imagine. Dip in melted chocolate and add sprinkles for a jazzy festive look or sandwich them between some ice cream to make an amazing sandwich. There are endless possibilities to create, but know you can always just make a really great chocolate cookie.
Chocolate Chocolate Cookies
3 dozen cookies
Ingredients
2 2/3 cups Flour
2 cups Dutch Processed Cocoa Powder
4 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
1 3/4 cup Butter plus 2 Tablespoons
2 cups Sugar
1 cup Dark Sugar
3 Eggs
1 teaspoon Vanilla extract
1/2 cup Dark Chocolate bits
Instructions
Preheat your oven to 350°
Place all of the dry ingredients in a bowl and set aside.
In the bowl of a mixer place the Butter and Sugars together and cream until light and fluffy 2- 5 minutes.
Scrape the sides of the bowl down with a spatula and add the Eggs one at a time and continue to mix until well blended.
Slowly add the dry ingredients to the bowl at low speed until well incorporated.
Add the Chocolate bits and blend I until the dough comes together.
Cover and chill the dough for 2 hours or until ready to bake.
Line two baking sheets with parchment paper.
Using an 1 oz. ice cream scoop form small balls then press them to flatten on the sheet pan.
Bake 8-12 minutes until the edges just start to slightly brown and cracked on the tops.
Cool completely.
Notes
Use a good quality Cocoa Powder like Droste and a fine dark chocolate for the bits such as Valrhona or an artisanal small batch like Raaka or Mast Brothers. The finer the ingredients the better the cookie.