The Very Best Chocolate Cookies
Ingredients
- 2 2 unsalted butter , room temperature
- 3 1/2 3 1/2 brown sugar, loosely packed
- 2 eggs large
- 2 teaspoons 2 teaspoons vanilla extract
- 3 1/4 3 1/4 all-purpose flour (470 grams)
- 1 1 darkcocoa powder (100 grams)
- 12 espresso powder – tablespoons (optional, but recommended if you’re using regular cocoa powder to give the flavor more depth)
- 1 1/2 teaspoon 1 1/2 teaspoon baking soda
- 1 teaspoon 1 teaspoon salt
- extra cane or granulated sugar for rolling
- 1 teaspoon 1 teaspoon ground cardamom (optional)
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Instructions
- Mix Wet Ingredients: 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 Dry Ingredients: Add flour, cocoa powder, espresso powder, baking soda, and salt. Mix until combined into a soft dough.
- Roll Dough: Form into balls (about ¼ cup per cookie / ball). Roll each ball in the extra sugar (mixed with cardamom, if you want).
- Bake: 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.
Source
Original recipe: View Original
