These cookies are so rich, so gooey, and so tasty! They come together fairly quickly and taste like a delicious sugary brownie. I love how festive these cookies look and I will definitely be making them for my families annual cookie party we do for the holidays.
The original recipe comes from the “100 cookies” cookbook by Sarah Kieffer. I love her book and the recipes in it. Link to the book below.
Ingredients:
-1 1/3 cups(190g) all purpose flour
-1 tsp. baking powder
-1/8 tsp. baking soda
-3/4 cup(150g) granulated sugar, plus 3tbs(45g) for rolling
-1/2 cup(100g) brown sugar
-2 large eggs plus 2 large egg yolks, at room temp.
-1 tbs. canola oil
-1 tsp. vanilla extract
-1/2 tsp. salt
-1/4 cup(57g) unsalted butter
-3 oz(85g) semisweet or bittersweet chocolate
-1/2 cup(50g) dutch-process cocoa powder
-1/2 cup(60g) confectioners’ sugar
Adjust an over rack to the middle of the oven. Preheat oven to 350’F. Line sheet pans with parchment paper.
In a small bowl, whisk together the flour, baking powder, and baking soda. In a large bowl, whisk together 3/4 cup(150g) of the granulated sugar, the brown sugar, eggs, yolks, canola oil, vanilla and salt.
Place the butter and chocolate in a small saucepan set over low heat and melt together, stirring frequently to prevent the chocolate from scorching. Continue cooking until the mixture is smooth. Off the heat, add the cocoa powder to the chocolate and whisk until completely combined, about 45 seconds.
Add the warm chocolate-butter mixture to the egg mixture and whisk together until combined. Add the flour mixture and use a rubber spatula to mix gently until combined. Let the mixture sit at room temp. for 10 min.
Combine the confectioners’ sugar and the remaining 3 tbs.(45g) granulated sugar in a small bowl. Scoop the dough into 45g or 2 tbs. sized balls. Roll the dough in the sugar mixture. Place 6-7 cookies on each sheet pan. Bake one pan at a time, rotating half way through baking. Bake until the edges are set and the cookies are puffed but still soft in the middle, 8-9min for very soft cookies, and 9-10min for a cookie with firm edges and soft center. Transfer to sheet pans to a wire rack and let the cookies cool to room temp. Cookies can be stores in an airtight container at room temp. for up to 3 days.
*Note*
The dough is very sticky, so using a cookie scoop works best here. If you don’t have a cookie scoop you can refrigerate the dough for 15min or so to help it scoop easier.
Cookbook link:
Jaimes Bakes 