Mayonnaise in desserts might be divisive, but these cookies could win the case. Mixing mayo into this already decadent cookie takes it from a “must make” to “secret family recipe.” Instead of trying to find the perfect mix of eggs and butter, the mayo comes in and gives the best of both worlds. The cookies are fluffy without being too cakey and gooey-soft without being undercooked. The mayo adds weight without making them heavy or dense. They’ll stay moist and flavorful even the next day!
| Level: | Easy |
| Total: | 45 min |
| Active: | 25 min |
| Yield: | 10 large cookies |
Ingredients
- 2 cups all-purpose flour (see Cook’s Note)
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/3 cup mayonnaise
- 2 teaspoons pure vanilla extract
- 1 large egg
- 5 ounces dark chocolate, chopped, or 1 heaping cup chocolate chunks
Instructions
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, cocoa, baking soda and salt in a medium bowl. Set aside.
- Cream the butter and both sugars with an electric hand mixer on medium speed (fit a stand mixer with the paddle attachment) until fluffy and pale brown, 2 to 3 minutes. Beat in the mayonnaise, vanilla and egg until fluffy and combined, about 30 seconds. Add the flour mixture and beat on low speed until mostly combined, then add all but 1/4 cup of the chopped chocolate. Stir by hand until completely combined and there is no dry flour visible.
- Place 5 dough scoops onto each prepared baking sheet using a 1/4 cup ice cream scoop, spacing them 2 to 3 inches apart. Divide the remaining chopped chocolate between the scoops, pressing a little into the top of each one (see Cook’s Note).
- Bake until the cookies are browned and just set on top, but still very soft, 10 to 12 minutes. Let the cookies cool on the baking sheet for 10 minutes. Serve warm or room temperature. Store in an airtight container at room temperature for up to 5 days.
- Cook’s Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
- This dough is great for freezing for up to 6 months. Freeze on the baking sheet until firm and then transfer to a resealable bag. Bake from frozen for 12 to 14 minutes.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 392 |
| Total Fat | 21 g |
| Saturated Fat | 10 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 3 g |
| Sugar | 29 g |
| Protein | 4 g |
| Cholesterol | 46 mg |
| Sodium | 206 mg |
Reviews
I used this recipe to cook my christmas cookie and it was THE BEST COOKIE EVER!
But I didn’t use mayonnaise and cocoa powder and salt and brown sugar 😀 I don’t like brown sugar. I think I made my own recipe 😀 But I really wanna thank the chef.
Merry Christmas
But I didn’t use mayonnaise and cocoa powder and salt and brown sugar 😀 I don’t like brown sugar. I think I made my own recipe 😀 But I really wanna thank the chef.
Merry Christmas
I see no cook’s note regarding the chocolate chunks on top. Looks like a great recipe! Not rating until I get to make them.