These chocolate cookies are delicate and delicious. I’ve never had much luck baking cookies — I inevitably overbake the first batch and undercook the second, and can never get the recipe just right. These were no exception, but they were still chewy, melt-in-your-mouth delicious. The trick is to use excellent cocoa powder for the most chocolate-y cookies possible. I used extra dark European cocoa, and the result was a very dark cookie that tasted incredible.
Below is the recipe I started with, from FoodNetwork.com. As suggested by several reviewers, I added 1/4 teaspoon baking soda to the recipe because I didn’t have Dutch process cocoa powder on hand.
- 2 1/2 sticks unsalted butter, at room temperature
- 2 cups sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3/4 cup Dutch process cocoa powder
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- white sanding sugar, for garnish
- In a large bowl, add the butter and sugar and cream together with a hand mixer. Add the eggs and vanilla extract to the mixture and mix until combined.
- In a medium bowl, mix the cocoa powder, flour, baking soda, and salt. Slowly add the dry ingredients to the creamed mixture and continue mixing until incorporated.
- Roll the dough into 2 logs that are about 2 inches high and 1 foot long. Wrap them in waxed paper and place in the refrigerator for 2 hours.
- Preheat oven to 350 degrees.
- Once thoroughly chilled, slice the cookies into 1/2-inch thick rounds and cover with sanding sugar. Place on a parchment paper-lined cookie sheet and bake for 10 minutes.
- Remove to a wire rack to cool.