The Cookie That Thinks It’s a Brownie
This post is dedicated to my friend Ashley who experimented with a snickerdoodle cookie recipe and came up with this chocolate version. She sent it to me as a dessert idea to try for the blog.
She thought I might want to use the recipe in February, but I’ve had a powerful chocolate craving lately, so I whipped up my first batch of these cookies this afternoon. I couldn’t wait!
Warm from the oven, with a golden, crunchy sugar coating and oh-so-delicious… these cookies are like brownies, and may just be one of my new favorite things! Thanks Ashley!
Ashley’s Chocolate Cookies
Adapted from Soft Snickerdoodle Cookies — a link to the original recipe is provided above. Makes 48 cookies.
1 cup butter
1 1/2 cups white sugar
2 large eggs
2 cups all-purpose flour
3/4 cup cocoa powder
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
turbinado sugar for rolling the cookies**
** I like to use turbinado or raw sugar instead of white sugar because the crystals make a great, crunchy crust and have a golden, elegant look.
Preheat the oven to 350°F.
Cream the butter, white sugar, and eggs using an electric mixer.
Combine the dry ingredients: flour, cocoa powder, cream of tartar, baking soda, and salt in a separate bowl.
Blend the dry ingredients into the wet ingredients in batches. I like to combine the ingredients in about 3 batches so that I don’t overwork my mixer. Plus, no baker wants a cocoa cloud to erupt in the kitchen!
Chill the dough and an ungreased cookie sheet for about 10-15 minutes in the refrigerator.
Roll the dough into 1-inch balls, or use a small cookie scoop, as I did. Roll each ball in turbinado sugar.
Place the sugary balls on the ungreased cookie sheet, and bake 10-12 minutes. The original recipe calls for 10 minutes, but with my oven, 12 minutes was perfect. The recipe will make 3 batches of 16 cookies per pan.
Remove the cookies from the oven and allow the pan to cool for 1-2 minutes. Then, knock the cookie sheet on the counter a few times to create the brownie-like texture. The cookies may crack on the tops, but this is okay.
Finally, use a spatula to gingerly remove the cookies from the pan. The cookies will firm up within minutes if cooled on a wire rack.
Enjoy while warm or with a cool glass of milk!
♦♦♦ Extra Fancy: Ashley suggested making cookie sandwiches by putting ice cream or flavored whipped cream in the middle of two chocolate cookies. Just stir a splash of your favorite flavoring (almond, cherry, mint, etc.) into homemade whipped cream.
I think a dollop of chocolate-hazelnut spread or even peanut butter would also be a tasty filler for these cookies. The firm texture on the outside of the cookies holds up well to rich and creamy additions!