The Very Best Chocolate Cookies
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
4.8 out of 5 stars
(947)
Ingredients
24 cookies
- 2 cups unsalted butter, room temperature
- 3 1/2 cups brown sugar, loosely packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 1/4 cups all-purpose flour (470 grams)
- 1 cup dark cocoa powder (100 grams)
- 1-2 tablespoons espresso powder (optional, but recommended if you’re using regular cocoa powder to give the flavor more depth)
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- extra cane or granulated sugar for rolling
- 1 teaspoon ground cardamom (optional)
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Preparation
Chef’s notes
These cookies are delicate and they can break easily, so be sure to let them cool fully before handling them too much. I’d recommend storing them in the fridge so they stay a bit stronger for transporting around to all your various Christmas events.
If you find the dough is very sticky, or if you aren’t getting the slightly puffed centers like you see in the photos, try adding a tablespoon more flour to the remaining dough.