Tiny chocolate cookies with a gooey center (even when cooled!) make decadent one-bite treats.
| Level: | Easy |
| Total: | 3 hr 30 min |
| Active: | 45 min |
| Yield: | 60 to 65 cookies |
Ingredients
- 1 stick (8 tablespoons) unsalted butter
- 4 ounces unsweetened chocolate, chopped
- 8 ounces semisweet chocolate, chopped in chip-size pieces
- 1 1/2 cups granulated sugar
- 1 cup light brown sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs
- 2 tablespoons buttermilk
- 1 cup all-purpose flour (see Cook’s Note)
- 1/2 cup cocoa powder, plus 1/2 cup for rolling
- 1/2 teaspoon kosher salt
- 1/4 cup confectioners’ sugar, for rolling
Instructions
- Position racks in the lower and upper third of the oven. Line 3 baking sheets with parchment or silicone mats. (If you don’t have 3 pans, simply cool the pan between batches.)
- Put the butter, unsweetened chocolate and 4 ounces semisweet chocolate in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
- Stir the granulated and light brown sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.
- Whisk together the flour, 1/2 cup cocoa and the salt in another bowl. Add them to the egg mixture and stir until just mixed. Stir in the remaining chip-size semisweet chocolate. Cover and refrigerate the dough until firm enough to scoop, about 1 hour.
- Roll the dough into scant 1 tablespoon (about 3/4 inch) balls and place 1 inch apart on the baking sheets. Refrigerate until firm, about 1 hour.
- Preheat oven to 350 degrees F.
- Put the remaining 1/2 cup cocoa powder and the confectioners’ sugar in two separate bowls for rolling. Roll the dough balls in the confectioners’ sugar, then in the cocoa powder and place on the baking sheets. Bake until the cookies set but are soft and fudgy on the inside, 10 to 12 minutes.
- Cool the cookies on the baking sheets for 5 minutes, and then transfer to a rack to cool completely.
Nutrition Facts
| Serving Size | 1 of 62.5 servings |
| Calories | 85 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 10 g |
| Protein | 1 g |
| Cholesterol | 16 mg |
| Sodium | 22 mg |
Reviews
Beware! If you use 4 extra-large eggs instead of 4 large eggs, the dough will be too gooey and thin. It didn’t occur to me to thicken the dough a bit by adding more flour, but that’s what I should have done. Rolling in cocoa helped them become easier to remove from the cookie sheet when done. They have a good flavor, but I don’t know if they are worth the effort.
A little bit time-consuming to make but everyone really loves these cookies. They’re unusual and yummy.
like this cookie–but it tasted and looked like a chocolate wrinkle but with a filling! takes time to roll in pow dered sugar and cocoa but according to my taste tester. will more likely find a place on my cookie list to make again
Came out great- fudge and delicious
This is a wonderful cookie. So much chocolate. Makes a lot of cookies that you just pop in your mouth and roll your eyes. SooooGooood!
These are fantastic cookies! I would recommend using high quality chocolate as it really makes a difference in the flavor. Prior to baking, I only chilled the dough for about 20 minutes and they turned out great.
These cookies are great – I made them teaspoon-sized and they ended up being 2 bites each. They taste like brownie cookies, and the recipe made 100 cookies for me. Need to follow refrigeration directions exactly so you can work with the dough; it will still be messy as you roll them into balls, however. Great recipe, worth the work.
Love these!!!
I made 2 batches of cookies vs ‘buttons’ (kids helped & made them too big) and suggest making the buttons small (teaspoon sized) so they’re a little more ‘guilt free’.
🙂
I made 2 batches of cookies vs ‘buttons’ (kids helped & made them too big) and suggest making the buttons small (teaspoon sized) so they’re a little more ‘guilt free’.
🙂
These are amazing; super chocolatey & fudgey but not too sweet. Followed the recipe exactly as is. Make sure you leave batter in fridge as directed or it will be too soft to roll into balls. Everyone went crazy for them!
Messy to make but I’m a satisfied chocolate lover!