Yesterday’s chocolate cookies were so amazing that I decided to keep the chocolate trend going for at least another day before going back to slightly more seasonally-relevant cookies. Don’t worry gingerbread, I’ll get to you soon enough.
As the only one of my friends with a large enough dinning room table to host 8 comfortably, I’ve elected myself as default group dinner host. It was working out great for the first two months but then life got in the way. Work got crazy last month so I kept telling my friends that I would have them over for dinner soon, or as we used to say when I lived in South Africa: ‘just now’. The weeks kept passing though and all of a sudden the holidays were here (I still can’t process that Christmas is next week) so I rushed to get some dinners on the calendar before everyone jets home to be with their families.
This has worked to my advantage this week because it means more mouths to feed my cookies to! Having snuck quite a few of these while they were still on the cooling rack, I knew that they would be a big hit. Of course I was right.
Yesterday’s cookies were fudgey with a light cracked exterior shell. Today’s cookies however, are just as moist and gooey despite being much thicker. The sprinkled sugar on the outside makes them absolutely sinful but if one can’t splurge on sweets during the holidays I’m just not sure when one can. (Besides every other time of year of course.)
If like me you love running tests and collecting absolutely useless data, make today and yesterday’s cookies and serve them up at the same time. Poll your friends and family and see which they prefer!
Ingredients (adapted from a recipe on epicurious.com)
- ½ Cup (63g) flour
- ½ Cup (100g) granulated sugar
- ¼ Cup (g) cocoa powder
- ½ Teaspoon baking powder
- ¼ Teaspoon salt
- 2 Tablespoons butter, softened
- ⅓ Cup (3.5ounces) of chopped dark chocolate with almonds in it
- 1 Egg, large
- 1 Tablespoon vanilla extract
- 1 Cup (125g) powdered sugar (for topping)
- Place racks in the top and bottom thirds of the oven and preheat it to 375 degrees
- Line two baking sheets with parchment paper or silicon baking mats, set aside
- In a large bow, whisk together flour, granulated sugar, cocoa powder, baking powder and salt
- Chop up the butter and rub it into dry ingredients until mixture is crumbly
- Mix in chopped up chocolate
- In a small bowl, whisk together egg and vanilla
- Pour egg mixture into chocolate mixture and mix in until slightly moistened
- Form dough into a ball, cover in plastic warp and refrigerate for 30 minutes
- Pour powdered sugar into a flat bottom bowl and set aside
- Once dough is cool, shape into tablespoon-sized dough balls
- Roll dough balls in powdered sugar and place on prepared baking sheets, about 2 inches apart
- Bake 8-10 minutes
- Let cool on baking sheet for 5 minutes before transferring to cooling rack
- Before serving, sprinkle with more powdered sugar (optional but encouraged)