Smooth like hot cocoa, tasty like a brownie, all in the package of a cookie.
2ozbaking chocolate, unsweetened or bittersweet (57g)weigh this out
2sticks butter softened (226g)
2 ¼cups flour (270g)
¼cupcocoa powder (24g)
¾cupmini chocolate chips (142g)optional
Powdered sugar for dusting
Preheat oven to 350 °F.
Melt the baking chocolate in the microwave, give it a stir, and set it aside to cool.
Whisk together the flour, cocoa powder, baking powder, and salt in together in a small bowl and set aside.
With a mixer, cream together the butter and sugar until light and fluffy. Scrape the sides a few times if needed. With the mixed running on low, drizzle in the melted chocolate, give the bowl another scrape and mix again.
Add the eggs one at a time, mixing well to make sure each egg is encorporated before adding the next. Once all the eggs are in, add the vanilla, give the bowl another scrape and mix it a bit more.
Scoop a portions of the flour mixture into the batter. Then add the chocolate chips if using. Give it one more mix to make sure everything is encoroprated.
Scook generous tablespoons onto a baking sheet lined with parchment paper or a silicone baking mat. Leave some room in between the cookies, they will spread. A tablespoon cookie scoop works well.
Bake for 10-12 minutes until puffy and the cookies are set. Leave them on the pan for 1-2 minutes, then you can move them to a baking rack to finish cooling. Once the cookies are cool, dust generously with the powdered sugar. Tip - take the parchment that was on the baking sheets and place under the cooling rack before dusting with the powdered sugar. It makes for an easier cleanup.
I got a little over 80 cookies using a tablespoon cookie scoop.