I found this recipe online, looking for something to make for my friend’s birthday. Here’s the details, in case the link ever gets broken. The instructions say it makes 24 cookies. I actually got 45, using my 1 T scoop to portion out each cookie for baking
INGREDIENTS
- ▢ ¾ cup (170 grams) unsalted butter , at room temperature
- ▢ 1 ½ cup (300 grams) granulated sugar
- ▢ 2 large eggs
- ▢ 2 teaspoons vanilla extract
- ▢ 2 cups (240 grams) all-purpose flour
- ▢ ⅔ cup (60 grams) unsweetened cocoa powder
- ▢ 1 teaspoon baking soda
- ▢ ½ teaspoon salt
- ▢ Coarse sugar or salt , for sprinkling (optional)
INSTRUCTIONS
- Preheat oven to 350° F. Line a sheet pan with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium high speed until light and creamy, about 4 minutes. Add the eggs one at a time, mixing after each. Add the vanilla. In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Add to the mixer and mix until just combined.
- Scoop by the rounded tablespoon onto the prepared sheet pan.
- Bake until edges are crisp, about 9 minutes. Immediately sprinkle with coarse sugar or salt. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
- Repeat with remaining cookie dough.
- Store the cookies in an airtight container at room temperature for several days.
FINAL NOTES
It’s important to use a good quality chocolate, in order to achieve the best results. I used Guittard Cocoa Powder.
