from Martha Stewart's Cookies
makes 2 dozen
- 1 cup all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 8 oz good quality milk or semi-sweet chocolate, divided
- 1/2 cup butter (I used EB vegan buttery sticks and it worked fine)
- 1 1/2 cups sugar
- 2 large eggs
- 1 tsp vanilla extract
Transfer chocolate to a large mixing bowl. Add sugar, eggs, and vanilla. Mix on medium speed until combined.
Slowly add in flour mixture and mix on low speed until combined. The consistency should be between brownie batter and cookie dough.
Chop remaining 4 oz chocolate into 1/4 inch chunks. Fold into batter.
This batter is much easier to scoop with a cookie scoop because it's really sticky...and pretty hard to roll into balls. And if you don't have sil-pats, definitely use parchment paper! You will need it later.
Bake until cookies are flat and surface begins to crack, about 15 minutes. Almost immediately, carefully transfer sil-pat or parchment paper to a cooling rack. Cookies are very, very soft right now but they need to stop baking so this is a must. Just be careful! :)
Nutritional information (per cookie): 158 calories, 7g fat (3.5g sat), 23.5g carbs (1.4g fiber), 2g protein
My oh my, these babies are DELICIOUS. I wasn't lying about having a new favorite cookie. I'm craving them as I type. They're really soft when they first come out but they harden a bit and become heavenly chewy.
Happy HUMP DAY everyone!