Description
Don’t let the flatness of these cookies fool you–they’re crispy on the outside, but moist, rich, and fudgy on the inside.
Ingredients
COOKIES
- 1/2 cup butter
- 3 ounces unsweetened baking chocolate (like American Heritage Baking Chocolate)
- 2 cups granulated sugar
- 2 cups all-purpose flour, lightly spooned into a measuring cup and leveled with a knife (if at a high altitude, add 2–3 additional tablespoons)
- 3/4 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 1/2 cup granulated sugar (for rolling)
Instructions
- In a small sauce pan, melt the 3 ounces baking chocolate and 1/2 cup butter over low heat, stirring frequently. While the chocolate and butter are melting, combine the sugar, flour, baking powder, and cinnamon in the bowl of a stand mixer. Whisk the eggs together in a small bowl and set aside.
- As soon as the butter and chocolate are melted, whisk until they are thoroughly combined, then scrape the mixture into the flour mixture. Beat with the wire whisk or paddle attachment until the chocolate and flour are incorporated. Add the eggs and vanilla and mix until smooth, scraping the bowl as necessary. The batter will be thin, kind of like brownie batter. Cover the bowl and refrigerate for at least 2 hours (or up to 24 hours).
- When ready to bake, preheat oven to 375 F. Line baking sheets with parchment and using a standard cookie scoop, scoop the dough and roll balls in the 1/2 cup of granulated sugar. Place onto the lined baking sheets, placing them at least 2″ apart and away from the edges (if using a half sheet-sized pan, only put 6 cookies on the pan at a time). Bake for 10 minutes or until just set around the edges (be careful not to overbake these). The cookies will be puffy, but they’ll flatten out as they cool. Allow to cool for 5-7 minutes on the cookie sheet before transferring to wire racks.
- Prep Time: 15
- Cook Time: 10