| Level: | Easy |
| Total: | 2 hr 35 min |
| Prep: | 20 min |
| Inactive: | 2 hr |
| Cook: | 15 min |
| Yield: | 24 cookies |
Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 8 tablespoons unsalted butter (1 stick)
- 6 ounces bittersweet chocolate, finely chopped
- 2 large eggs
- 1 large yolk
- 1 cup firmly packed light brown sugar
- 2 teaspoons pure vanilla extract
- 6 ounces semisweet chocolate chips
- 6 ounces white chocolate chips
Instructions
- Whisk the flour, baking powder, salt, baking soda, and cloves together in a medium bowl. Melt the butter in a saucepan over medium heat. Remove pan from the heat, add the bittersweet chocolate, then set aside until melted.
- Whisk the eggs, brown sugar, and vanilla together in a medium bowl, then slowly whisk in chocolate. Stir in the flour mixture to make a loose dough. Don’t overwork the dough. Fold in the chips. Cover with plastic wrap and refrigerate until firm, about 2 hours.
- Preheat oven to 350 degrees F (or 325 if convection option is available).
- Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake until outside is crackly, but the center is still moist, about 13 to 15 minutes, or 12 in convection. Cool on a rack.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 206 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 1 g |
| Sugar | 21 g |
| Protein | 2 g |
| Cholesterol | 27 mg |
| Sodium | 94 mg |
Reviews
Prep it last night and just baked them this morning. I interchanged baking powder and baking soda and I didn’t have any cloves. It came out so perfect, moist and delicious! Recipe is very forgiving and easy enough to follow. Thank you Food Network for this wonderful recipe.
Made these cookies a few weeks ago and already want to make them again. 4 dozen did not last the week. My husband shared some at work and his co-workers are nagging him to ask me to make more. I opted out with the cloves.
Delicious and easy to make! Holiday cookie box must have!
These turned out deliciosly! Soft chocolate center, while firm on the outside. Yum!
Love these.
I don’t use cloves but add cinnamon and espresso to the mix… Ditch the semi sweet chips and try hazelnuts. Little bites of coffee heaven.
Another option sans cloves is the addition of mint chips. Swap out the semi or the white and you have heavenly grasshopper cookies!
So good.
waste of my time. sorry.
I can bake them for a bake sale.
Made them without the cloves. Best chocolate cookies ever. Bit crusty on the outside, soft on the inside. Best thing in the world to eat right out of the oven. Chocolaty goodness, these are.
I thought these were real good. I did make them w/o the cloves. Next time I might try a small amount next time with it. Nice look and easy to make.
These cookies are awesome! They come out perfect every time I make them! My boyfriend hates the cloves in the them, but I love it, so I guess that is just a matter of taste. So, when I make them for us, I do half of the batch with cloves and half of it without cloves. So, this recipe works just fine without the cloves too, and they are still pretty delicious!