If you like chocolate, (and I mean SERIOUS CHOCOLATE), then this is the cookie for you! It's DEEPLY rich and and it's the perfect cross between a brownie and a cookie. Like, if a brownie and a cookie had a baby, it would be this cookie. SO chocolatey! It's a simple drop cookie recipe from Trisha Yearwood, and it really couldn't be any easier to make. And did I mention how rich and chocolatey they are???? They SCREAM for a tall ice cold glass of milk. Better make a double batch because they won't last long!
2 sticks butter, softened
1 1/4 cups granulated sugar
3/4 cup dark brown sugar
1 ounce unsweetened baking chocolate, melted
3 large eggs, at room temperature
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/4 teaspoons baking powder
1 1/4 teaspoons salt
1 tablespoon vanilla extract
1 1/2 cups semisweet chocolate chips
Preheat the oven to 350º F. Line a large baking sheet with parchment paper.
In a stand mixer with the beater blade attachment, beat the butter, granulated sugar, brown sugar and chocolate until smooth. Add the eggs and mix until fully combined. Sift together the flour, cocoa powder, baking powder and salt in a bowl and add slowly to the batter until mixed. Add the vanilla and fold in the chocolate chips.
Drop by generous spoonfuls onto the prepared baking sheet, about 2 inches apart. Bake for 15 minutes. Transfer to a wire rack to cool.
Tips:
I used a silicone baking mat instead of parchment paper. Just sayin'.
For an easy variation, try swapping out a different kind of chips, such as white chocolate, butterscotch, caramel, peanut butter, or even mint chips!
I think they are better after you let them cool for a bit because they become chewier. YUM.
1 1/4 cups granulated sugar
3/4 cup dark brown sugar
1 ounce unsweetened baking chocolate, melted
3 large eggs, at room temperature
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/4 teaspoons baking powder
1 1/4 teaspoons salt
1 tablespoon vanilla extract
1 1/2 cups semisweet chocolate chips
Preheat the oven to 350º F. Line a large baking sheet with parchment paper.
In a stand mixer with the beater blade attachment, beat the butter, granulated sugar, brown sugar and chocolate until smooth. Add the eggs and mix until fully combined. Sift together the flour, cocoa powder, baking powder and salt in a bowl and add slowly to the batter until mixed. Add the vanilla and fold in the chocolate chips.
Drop by generous spoonfuls onto the prepared baking sheet, about 2 inches apart. Bake for 15 minutes. Transfer to a wire rack to cool.
Tips:
I used a silicone baking mat instead of parchment paper. Just sayin'.
For an easy variation, try swapping out a different kind of chips, such as white chocolate, butterscotch, caramel, peanut butter, or even mint chips!
I think they are better after you let them cool for a bit because they become chewier. YUM.
No comments:
Post a Comment