- Prep Time:15m
- Cook Time:20m
- Total Time:35m
- Serves: 25 people or 1 chocoholic
- Yield: 25 small/12 large cookies
Ingredients
- 1/2 c all-purpose flour
- 2 tbsp. unsweetened cocoa powder
- 1/2 tsp. baking powder
- 1 pinch salt
- 113 g (4 oz) dark chocolate (60% cacao), chopped
- 2 1/2 tbsp. unsalted butter, softened to room temperature
- 6 tbsp. light brown sugar
- 2 tbsp. sugar
- 1 egg
- 1/2 tsp. vanilla extract
- 1 c of your favourite chips and nuts; dark chocolate, peanut butter, white chocolate, chopped nuts, dried fruits, etc. ( I did 1/2 cup choc chips, 1/2 cup hazelnuts)
Instructions
- Mix flour, cocoa powder, baking powder and salt. Set aside.
- Melt chocolate. Let cool.
- Cream butter and sugar until slightly grainy. Beat in the eggs and vanilla. Stir in the cooled chocolate.
- Stir in the combined dry ingredients.
- Refrigerate for 30 minutes.
- Shape 1tbsp of cookie dough into balls. For large cookies, do 2tbsp.
- Arrange the cookie balls spaced 2 inches apart on a baking tray lined with parchment paper.
- Bake at 350°F/180°C for about 10 minutes, in the middle rack of your oven.
- Let cool a little in pan before transferring to a wire rack to cool completely.
- Repeat until all batter is finished.
- Store in an air-tight container for up to a week.
