Friday, February 10, 2017

Super-Dee-Dooper Dark Chocolate Cookies

Soft, dense and fluffy at the same time, with just the right amount of gooey... a crowd pleaser every time. Good fresh or a few days later, and especially good with a scoop of ice cream 
sandwiched in the middle!

Super-Dee-Dooper Dark Chocolate Cookies
Makes 12-15, depending on how big you make 'em

1 1/4 cup all-purpose flour
1/3 cup natural unsweetened cocoa powder
1/2 tsp baking soda
1 1/2 sticks butter at room temp
3/4 cup evaporated cane juice 
(or sub 2/3 cup packed brown sugar and 1/4 cup white sugar)
1 egg at room temp
1 tsp vanilla
1/4 tsp instant espresso powder, ground superfine
1/2 tsp salt
1/2 cup dark chocolate chips

Preheat oven to 350F and line cookie sheets with parchment paper (don't skip the parchment, these cookies bake up super soft and you would destroy them trying to spatula them off a bare cookie sheet). Sift dry ingredients together and set aside. 
Beat butter with sugar(s) until fluffy and add egg and vanilla. Beat again until fluffy. Add dry ingredients to butter fluff and beat until very stiff dough forms. Add chocolate chips and mix to combine. 
Drop by heaping tablespoonfuls onto cookie sheets, allowing room between cookies for them to spread out in the oven. Bake for about 10 minutes or until surface of cookies no longer look super shiny (they will not firm up much or brown). Remove from oven and slip the parchment paper- cookies and all- off the cookie sheets and on to the counter top. Allow to cool for about 10 minutes or until they're firm enough to pick up. 

Pick up.



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