Recipe: Black Cocoa Cookies
Misc.BLACK COCOA COOKIES
"You can make the dough one week prior or make the cookies and freeze them."
1 cup unsalted butter, at room temperature
2 cups white sugar
2 large eggs, at room temperature
1-tablespoon vanilla extract
2 cups all purpose flour
1 cup unsweetened cocoa powder, such as Droste
1-teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups walnuts, pecans or hazelnuts, chopped (optional)
Preheat the oven to 350 degrees F. Lightly grease a cookie sheet and line with parchment paper.
Place the butter and sugar in the bowl of a mixer fitted with a paddle and process until smooth. Scrape down the sides of the bowl, add the eggs and vanilla and mix until just combined, being careful not to over beat. Add the remaining ingredients and process until everything is well incorporated. Place teaspoonfuls on the prepared baking sheet and transfer to the oven.
Bake until the edges begin to firm up, about 12-15 minutes. Do not over-bake. Cool the baking sheet between batches.
FOR A CHOCOLATE CHIP VERSION:
Eliminate the cocoa, increase the flour to 2 1/2 cups and add 1 1/2 cups chocolate chips.
Makes about 5 dozen cookies
Source: The Bake Sale Cookbook by Sally Sampson
"You can make the dough one week prior or make the cookies and freeze them."
1 cup unsalted butter, at room temperature
2 cups white sugar
2 large eggs, at room temperature
1-tablespoon vanilla extract
2 cups all purpose flour
1 cup unsweetened cocoa powder, such as Droste
1-teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups walnuts, pecans or hazelnuts, chopped (optional)
Preheat the oven to 350 degrees F. Lightly grease a cookie sheet and line with parchment paper.
Place the butter and sugar in the bowl of a mixer fitted with a paddle and process until smooth. Scrape down the sides of the bowl, add the eggs and vanilla and mix until just combined, being careful not to over beat. Add the remaining ingredients and process until everything is well incorporated. Place teaspoonfuls on the prepared baking sheet and transfer to the oven.
Bake until the edges begin to firm up, about 12-15 minutes. Do not over-bake. Cool the baking sheet between batches.
FOR A CHOCOLATE CHIP VERSION:
Eliminate the cocoa, increase the flour to 2 1/2 cups and add 1 1/2 cups chocolate chips.
Makes about 5 dozen cookies
Source: The Bake Sale Cookbook by Sally Sampson
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