Chocolate Cookies
CookiesDesserts
Ingredients
- 1 cup salted butter melted, room temperature. you can use unsalted if you prefer.
- 1 ¼ cups granulated sugar
- ¾ cup light brown sugar packed down
- 1 tsp vanilla extract
- 2 eggs room temperature
- 1 ⅔ cup all-purpose flour
- 2 tsp corn starch
- 1 cup natural cocoa powder
- 1 tsp baking soda
- ½ tsp kosher salt
Directions
- In the bowl of a stand mixer, combine melted butter, granulated sugar, brown sugar, and vanilla. Mix on medium for 1 minute. Add eggs and mix on low until just incorporated. Add flour, cornstarch, cocoa powder, baking soda, and salt. Mix on low until just combined.
- Line a baking sheet with parchment. Scoop dough into 20 even balls (about 2–2.5 tablespoons each).
- Refrigerate for at least 30 minutes—longer if you can. Cold or frozen dough balls bake thicker and are much sturdier for dipping later.
- Preheat oven to 350°F. Place chilled dough balls 2 inches apart on a parchment-lined baking sheet. Bake for 10-12 minutes, or until the edges are just set. Let cool on the sheet for 3 minutes, then transfer to a wire rack to cool completely. Take a round cookie cutter or bowl as soon as they come out of the oven, place over the cookie and gently scoot to reshape into a perfect circle.
- To make the cookies as pictured: spoon melted chocolate (Cookies and Cream Hershey's bars, Andes mint chocolate etc) into large dollops on wax paper. Press the cooked cookie onto the melted chocolate until it spreads all the way to the edge of the cookie. Let set completely before peeling off of the wax paper