*Don’t forget to enter the little giveaway for $25 in personalized paper products on yesterday’s post!
If you’re looking for the perfect chewy, rich chocolate cookie recipe, look no further. These are, quite literally, my favourite chocolate cookie ever, and I’ve done more than my fair share of sampling. I’ve actually made these numerous times with every intention of telling you, but it’s hard to get a picture of something so delicious since they have a habit of disappearing before the lighting is right! They STILL don’t look quite as dark as they do in real life – these are the darkest of dark chocolate colours.
These are adapted from my Hot Cocoa Cookies, which I LOVE intensely. Like those cookies, these stay chewy and soft all week in an airtight plastic container. But today’s cookies are a darker, richer, more chocolatey version.
We’re eliminating the sugary hot chocolate mix and replacing it with unsweetened cocoa powder, and replacing the milk chocolate chips with semi-sweet chocolate to increase the depth of the chocolate flavour. You still need to chill the dough, since we’re working with melted butter and chocolate here, but two hours is plenty of chill time. If you leave it overnight or longer, let it stand at room temperature for a good hour before scooping into balls or risk serious wrist strain – the dough completely solidifies in the fridge into a mass of decadent, crazy-good fudge that is seriously resistant to shaping.
If you love chocolate, and chewy, soft cookies with a slightly crackly top, you need to try these cookies. There’s no texture variation from mix-ins, no fancy appearances, no surprising caramel centers or fancy sea salt, but these unassuming little cookies pack a serious, delicious chocolate punch. And sometimes (lots of times) that’s really all you need in a cookie.
- ½ cup butter or margarine
- 2 cups semi-sweet or dark chocolate chips
- 1½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- In a small saucepan over low-medium heat, stirring constantly, melt butter and chocolate chips until smooth.
- Set aside to cool for about 10 minutes, until you can comfortably touch it.
- Meanwhile, in a medium bowl, stir together flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl or the bowl of a stand mixer, beat the brown sugar, eggs, and vanilla together until creamy (2-3 minutes).
- Slowly mix in dry ingredients.
- Add in the melted, cooled chocolate until fully blended, then cover and refrigerate cookie dough for at least 1 hour. (If refrigerating overnight, let stand at room temperature for 30-60 minutes before scooping).
- When it’s time to bake, preheat oven to 325 degrees F.
- Line a large baking sheet with parchment paper or lightly grease it.
- Drop dough by rounded teaspoonfuls onto baking sheet, leaving about 2″ between balls.
- Bake for 9-10 minutes, until set around the edges, but still soft in the center.
- Let the cookies cool (they will continue to bake slightly) on the baking sheet for 2 minutes before transferring to a wire cooling rack to cool completely.