Chocolate Cookies
Templates Digger
4
9 minutes
These chocolate cookies are soft and chewy with a crisp edge. They are easy to make and perfect for any occasion, especially when sprinkled with coarse sugar or salt right after baking.
Ingredients
- ¾ cup grams salted or unsalted butter, at room temperature
- 1 ½ cup grams granulated sugar
- 2 large eggs eggs
- 2 teaspoons vanilla extract
- 2 cups grams all-purpose flour, (see Notes about measuring correctly)
- ⅔ cup grams unsweetened cocoa powder, (see Notes)
- 1 teaspoon baking soda
- ½ teaspoon salt
- Coarse sugar or salt, for sprinkling (optional)
Directions
Preheat oven to 350° F. Line a sheet pan with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium high speed until light and creamy, about 4 minutes. Add the eggs one at a time, mixing after each. Add the vanilla.
In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Add to the mixer and mix until just combined. Scrape down the bowl as needed to make sure it's mixed evenly.
Scoop by the rounded tablespoon onto the prepared sheet pan.
Bake until edges are crisp and the tops just barely appear set, about 9 minutes. Immediately sprinkle with coarse sugar or salt while cookies are still hot. If they're misshapen, use a spatula to push them back into a circle. Let them cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Repeat with remaining cookie dough. Store the cookies in an airtight container at room temperature for several days.
Chocolate Cookies
Templates Digger
4
9 minutes
These chocolate cookies are soft and chewy with a crisp edge. They are easy to make and perfect for any occasion, especially when sprinkled with coarse sugar or salt right after baking.
Ingredients
- ¾ cup grams salted or unsalted butter, at room temperature
- 1 ½ cup grams granulated sugar
- 2 large eggs eggs
- 2 teaspoons vanilla extract
- 2 cups grams all-purpose flour, (see Notes about measuring correctly)
- ⅔ cup grams unsweetened cocoa powder, (see Notes)
- 1 teaspoon baking soda
- ½ teaspoon salt
- Coarse sugar or salt, for sprinkling (optional)
Directions
Preheat oven to 350° F. Line a sheet pan with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium high speed until light and creamy, about 4 minutes. Add the eggs one at a time, mixing after each. Add the vanilla.
In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Add to the mixer and mix until just combined. Scrape down the bowl as needed to make sure it's mixed evenly.
Scoop by the rounded tablespoon onto the prepared sheet pan.
Bake until edges are crisp and the tops just barely appear set, about 9 minutes. Immediately sprinkle with coarse sugar or salt while cookies are still hot. If they're misshapen, use a spatula to push them back into a circle. Let them cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Repeat with remaining cookie dough. Store the cookies in an airtight container at room temperature for several days.