A must-eat for chocoholics! These chewy brownie cookies taste strongly of cocoa. This makes about 40 teaspoon-sized cookies.
Modified from Chocolate Drop Cookies at King Arthur Flour.
Course: Dessert, Snack
Keyword: chocolate, cookies
Author: Beth Cato
Ingredients
1/2cupunsalted butter1 stick
1/2cupwhite sugar
1/3cupbrown sugarpacked
1/3cupDutch-process cocoasifted
1/2teaspoonsalt
1/4teaspoonbaking soda
1/2teaspoonbaking powder
1teaspoonvanilla extract
1large eggroom temperature
2Tablespoonsmilkor almond milk
1cup+ 2 tablespoons all-purpose flour
1teaspoonespresso powderoptional; for depth of flavor
2cupschocolate chips1 bag
Instructions
Preheat the oven to 375. Lightly grease a baking sheet or line with parchment.
Beat together the butter, sugars, cocoa powder, salt, baking soda, baking powder, and vanilla extract until well blended. Scrape sides of bowl.
Add the egg and milk, beating until smooth, then the flour and espresso powder (if using). Add the chocolate chips last.
Use a teaspoon scoop to set dollops of dough on the cookie sheet. Don't set them too close together.
Bake cookies for 9 to 11 minutes, until they've lost their sheen. Cool on pan for a few minutes and then move to rack.