We’re nearing the end of the holiday season here (it ends January 6th on King’s Day) and everything has been hectic lately so it might be a while before things get back to normal on the blog. In the meantime, this is the dessert I made for Christmas Eve Dinner and let me tell you, they were absolutely delicious. The cookies were best fresh out of the oven, still warm, but they’re also good the next day with a glass of milk.
Very Chocolatey CookiesAdapted from Martha Stewart
- 1 1/2 cups flour
- 1/4 cup Dutch-process cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp coarse salt
- 1 stick butter, at room temperature
- 1/4 cup brown sugar
- 1/4 cup muscovado sugar
- 1/2 cup corn syrup
- 1 1/2 cups chocolate chips
- 1/4 cup granulated sugar (to roll the dough balls in)
Preheat oven to 325ºF (170ºC). Whisk flour, cocoa, baking soda and salt. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter, brown sugar and muscovado sugar until fluffy. Beat in the corn syrup, then the dry ingredient mixture. Add the chocolate chips and mix by hand. Let the dough rest for half an hour in the fridge. Roll small (half inch) balls of dough in the white granulated sugar and bake for about 8-9 minutes until center is just set.