Well, to be honest, my favorite chocolate cookies any time of the year.
In my recipe box, this is the best fudgey, rich, delicious chocolate cookie recipe I have. It’s a very dense cookie that I think is made all the better by using Dark Chocolate Cocoa (though you can always use regular). I originally made these last year as giant chocolate chocolate chip cookies inspired by Levain Bakery’s cookies, and have since used this recipe and mixed it up with stirring in different items.
For these cookies I used Nestle Toll House Holiday Morsels.
This recipe is a bit unique in that you start with COLD butter, only use one kind of sugar and do not add vanilla. And it’s a THICK dough. If you want to make them I would definitely recommend checking out my original post to see the photos that I took while making the recipe or my Double Chocolate Candy Cane Cookie version of the recipe.
These are a cookie that are best enjoyed the day you make them or the day after. Because they are so rich, dense and fudgey they loose some of what makes them so great by drying out a bit if you give them a few days. If you want to make these ahead of time for something, I would probably put them in the freezer immediately after they have cooled from baking.
Here’s the recipe. Enjoy!
- 1 cup 2 sticks cold, unsalted butter, cubed
- 1¼ cup sugar
- 2 large eggs
- ½ cup dark cocoa powder regular cocoa powder can be used
- 2¼ cups all-purpose flour
- ¼ tsp. coarse salt regular salt can be used
- 1 tsp. baking powder
- 1 1/2 cups chocolate chips - I used Nestle Tollhouse Holiday Morsels
- Preheat the oven to 350? F.
- In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Mix in the cocoa powder until well blended.
- Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Fold in the chocolate chips with a spatula.
- The dough is very thick! Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined. I kneaded mine in the bowl, and that worked out just fine.
- Using a standard size cookie scoop, scoop cookie dough onto cookie sheets. To make 36 cookies, 12 cookies should fit onto each sheet.
- Bake for approx 10 minutes. Let cool for 5-10 minutes on cookie sheets, then transfer to a wire rack to cool completely. Enjoy!
- For another festive version, check out the Double Chocolate Candy Cane Recipe of these cookies.