Let’s take a break from kale, and potatoes, and winter, shall we? Happy Valentine’s Day.
Here’s a cookie that I’ve had in my files for years. It’s time you had it too. This recipe was gifted to me by a mom I got to know when teaching her children. She brought them to share one day, impressively round and all perfectly the same size. What a treat. There are a lot of chocolate cookie recipes in this world, but when you bite into a keeper, don’t you know it right away? You’ll find these just the right thing for a deep chocolate craving. I think it’s worth a little extra fuss on the shaping to help them appear as beautiful as they taste. A good cookie for gifting, they even mail well if your valentine is far away.
Small and Sweet Chocolate Cookies
2 cups (4 sticks) unsalted butter
1 cup light brown sugar
1 cup white sugar
2 tsp vanilla extract
2/3 c. high quality unsweetened cocoa
2 cups AP flour
1 tsp baking soda
1 tsp kosher salt
12 oz bittersweet chocolate chips (or more, if you like)
- Set butter and eggs out to come to room temperature. (You need to be able to press the butter with your finger and see some give. Plan ahead, if you live in a chilly house. This could take a few hours.)
- Preheat oven to 350F.
- Cream butter and sugars until light and fluffy. Add vanilla. Add eggs, one at a time.
- Add cocoa and mix gently until incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt. Add this to the cocoa and butter mixture. Mix just until combined.
- With a rubber spatula, fold in the chocolate chips.
- Using a 1 inch cookie coop, drop balls onto a parchment lined baking sheet. With wet hands, reshape each ball slightly by rolling.
- Bake for 10-12 minutes. (If you choose to make a larger, more standard size, bake for 15 minutes.)
- If you don’t have a cookie scoop, roll 1 inch balls with wet hands and then place on parchment.
- The cocoa which I used for this recipe was gifted to me and is Callebut cocoa powder, CP-776. We call it the “good” cocoa and use it for special recipes that really feature the cocoa, because it does really make a huge difference. (I’ve also made this recipe many, many times with our bulk grocery store cocoa. Still delicious!)