This recipe is straight from Cook’s Illustrated and needs no adjustments. These are the very best Christmas cookies I have ever baked. Rich and chocolatey, they came out perfect after my first attempt. Have a glass of milk handy (and some will power to stop nibbling).
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 4 oz unsweetened chocolate (baker’s chocolate), chopped
- 4 tablespoons unsalted butter
- 1/2 cup sugar
- 1/2 cup confectioner’s sugar
Directions
- Heat oven 325° and line two baking sheets with parchment paper.
- Whisk together the flour, cocoa, baking powder, baking soda, and salt.
- In a large bowl, whisk together the brown sugar, eggs, and vanilla extract.
- In a microwave safe bowl, combine the chopped chocolate and butter. Microwave at 50% power for about 2 minutes.
- Whisk melted chocolate mixture with egg mixture until combined. Fold in flour mixture. Let dough stand at room temperature for 10 minutes.
- Place granulated sugar in a shallow dish and confectioner’s sugar in another dish. Working with an ice cream scoop, drop a ball of dough first into the granulated sugar, roll around to coat, and then repeat in the confectioner’s sugar. Place on baking sheet and repeat.
- Bake one cookie sheet at a time for 12 minutes. Let cool completely before serving.
Lauryn Cooks 