Description
These heritage-style chocolate cookies deliver an intensely rich cocoa flavor with a soft, brownie-like center and a delicate, sugary crunch on the edges. Perfect for any occasion, they remain remarkably tender for days, offering a comforting bite of Southern tradition.
Ingredients
- 1 cup high-quality butter, room temperature
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Coarse sugar or sea salt for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone mat.
- In a stand mixer fitted with the paddle attachment, cream together the room-temperature butter and granulated sugar on medium-high speed for 4 minutes until light and fluffy.
- Lower the mixer speed and add the eggs one at a time, incorporating fully before adding the vanilla extract; scrape down the bowl as needed.
- In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt, sifting if the cocoa is lumpy.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed only until the flour disappears to avoid over-mixing.
- Using a medium cookie scoop (about 1.5 tablespoons), portion the dough onto the prepared baking sheet, leaving 2 inches of space between each round.
- Bake for 9 minutes until the edges are set and slightly crisp while the centers remain soft.
- Immediately sprinkle with coarse sugar or sea salt if desired, let rest on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
To achieve the best texture, ensure your butter is soft but not melting, and always sift your cocoa powder to prevent bitter lumps in the dough. If you prefer a thicker cookie, try chilling the scooped dough for 15 minutes before baking to control the spread.
- Prep Time: 15 mins
- Cook Time: 9 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern