| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 25 min |
| Yield: | 36 cookies |
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 25 min |
| Yield: | 36 cookies |
Ingredients
- 4 ounces baking chocolate (unsweetened or bittersweet)
- 2 cups granulated sugar
- 2 sticks salted butter, softened
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 cup plus 1 tablespoon cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
- Put the chocolate in a microwave-safe bowl and melt it in the microwave. Stir and let cool.
- Using an electric mixer, mix together the sugar and butter in a large bowl until totally combined. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then the vanilla. Scrape the bowl once more and mix.
- Combine the flour, cocoa powder, baking powder and salt in a bowl and stir it together. Add it in scoops to the mixing bowl with the mixer on low. Scrape the bowl once and mix one final time until all combined.
- Scoop generous tablespoons of the dough onto the prepared baking sheet, then bake until the cookies are poufy and set, 11 to 12 minutes. Let them sit on the baking sheet for 1 to 2 minutes, then remove them to a wire rack to cool completely. Repeat with the remaining dough.
- Once cool, sprinkle generously with powdered sugar.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 147 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 12 g |
| Protein | 2 g |
| Cholesterol | 29 mg |
| Sodium | 79 mg |
| Serving Size | 1 of 36 servings |
| Calories | 147 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 12 g |
| Protein | 2 g |
| Cholesterol | 29 mg |
| Sodium | 79 mg |
Reviews
mine needed a lot longer to bake but came out delicious, crispy on the outside chewy on the inside.
Make each cookie with leveled tablespoon of batter. Rounded each one in a ball. Used 8 oz of melted Truffettes de France Truffles Natural Dusted in Cocoa in batter along with Herseys unsweetened cocoa powder. Also used 1 tablespoon of vanilla as listed in recipe. They were a little flat. But delicious.
These are the absolute best cookie recipe ever. They are my go-to cookie recipe! Anyone who says that they’re bad are insane! Everybody who has tried them fell in love with them! Definitely recommend!
Don’t listen to anyone when they say this recipe isn’t good, it’s the best. People pay me to make these for them.
My son loves these cookies. I accidentally put 8 oz of chocolate instead of 4 oz. It actually came out delicious. So now I melt 8 and not 4.
Perfectly chewy, not too sweet, easy to make, brownie cookies. My 30 year old son requests them every holiday season.
Love the cookies I have make them a coffee time ‘s very good everyone love them.
Good, but I prefer more chocolate flavor.
They were wonderful! I added peppermint bark squares for Christmas gifts!
Perfect! made then for santa and they were poofy and thick and looked delightful!