These cookies I only make for special occasions, they are such decadent cookies that should only be enjoyed when you are celebrating something or feeling sorry for yourself. I have enjoyed these cookies with friends and alone in bed having a pity party for one.
I thought these would be a great cookie to make for Father’s Day. My dad has a wicked sweet tooth (which is clearly where I got mine from) and he would love these cookies. When my parents come down in a couple of weeks I will have to make these for him.
I hope you enjoy these cookies whether it’s with friends or in bed by yourself!
2 1/2 cups flour
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon of salt
1 cup butter
1 cup packed brown sugar
1 cup white sugar
2 teaspoons of vanilla
1 1/2 chocolate chips
Preheat the oven to 325 degrees F and line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, cocoa, baking soda, and salt and set aside.
In a stand mixer fitted with a paddle attachment, cream butter for one minute on high
Add both sugars and mix for another 5 minutes on medium to high speed until it becomes a pale yellow.
Add eggs one at a time and vanilla extract and beat until combined.
Turn mixer speed to low and add the flour mixture, and mix just until incorporated. Do not overmix.
Stir in the chocolate chips.
Scoop cookies into 1-inch balls and place about 2 inches apart on the baking sheet.
Bake for 10-12 minutes, these cookies are hard to tell when done as they are dark. The easiest way is to pick one up, they will be hot so maybe slide a fork underneath them, and look at the bottom. If it is completely baked it will be smooth, if it is not fully baked some of it will stick to the parchment paper. Cool cookies on a baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
I have been playing around with the convection on my oven and have been having some great success with baking cookies on it. When I lived in my condo my convection on that oven didn’t seem to work as well as this one. I am going to continue playing around with it and might do a post about convection vs non-convection baking.