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Bready or Not Original: Sparkling Chocolate Cookies

These pudgy, chocolate-packed cookies are chewy and delicious, and are best eaten within a day. Makes about 50 small cookies.
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate, cookies
Servings: 50 cookies
Author: Beth Cato

Equipment

  • parchment paper
  • cookie scoop

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder sifted
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1/2 cup unsalted butter (1 stick) room temperature
  • 1 cup brown sugar packed
  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract
  • 1 bag chopped dark chocolate
  • 1/2 cup turbinado sugar for topping

Instructions

  • Preheat oven at 325 degrees. Line a baking sheet with parchment paper.
  • In a small bowl, sift together flour, cocoa, cinnamon, salt, and baking soda.
  • In a mixing bowl, beat the butter and brown sugar until light and fluffy. Add the egg and vanilla. Gradually add the dry ingredients until just incorporated. Fold in the chocolate. Measure the turbinado sugar into a another small bowl.
  • Use a cookie scoop or spoon to shape dough. Roll each round in turbinado sugar. Place spaced out on cookie sheet.
  • Bake for 9 to 11 minutes, until set. Let rest on baking sheet for 5 minutes before transitioning to a cooling rack.
  • Store in a sealed container. Cookies are best eaten within a day.

OM NOM NOM!