Introduction
Indulging in freshly baked cookies is one of life’s simplest pleasures. This recipe combines rich cocoa powder with a blend of sugars to create delectable chocolate cookies that are both chewy and delightful. With the added option of mini chocolate chips and a touch of espresso powder, these cookies are sure to satisfy any chocolate lover’s cravings.
Detailed Ingredients with measures
1 cup (120 grams) all-purpose flour
½ cup (42 grams) unsweetened cocoa powder
1 teaspoon (4 grams) baking powder
¼ teaspoon kosher salt
½ cup (100 grams) granulated sugar
¼ cup (53 grams) brown sugar
¼ cup (50 grams) vegetable oil
2 large eggs (100 grams)
1 teaspoon (4 grams) pure vanilla extract
½ teaspoon (1 gram) espresso powder (optional)
½ cup (89 grams) mini chocolate chips (optional)
1 cup (113 grams) powdered sugar, for coating the cookies
Prep Time
Preparation of this recipe requires a minimum of 2 hours for chilling the dough before baking.
Cook Time, Total Time, Yield
Cook Time: 8-10 minutes
Total Time: Approximately 2 hours and 15 minutes (includes chilling time)
Yield: About 24 cookies
To create these cookies, start by whisking together the dry ingredients in one bowl and the wet ingredients in another. Once mixed, combine the two and gently fold in the mini chocolate chips. After chilling the dough, roll it into balls, coat them in powdered sugar, and bake. Your kitchen will soon be filled with the irresistible aroma of homemade chocolate cookies! Enjoy the delightful treat warm or at room temperature.
Detailed Directions and Instructions
Step 1: Prepare the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and kosher salt until well combined.
Step 2: Combine Wet Ingredients
In a separate large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, pure vanilla extract, and espresso powder if using. Ensure the mixture is smooth and fully blended.
Step 3: Mix Dry and Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain the texture. If using, fold in the mini chocolate chips until evenly distributed throughout the dough.
Step 4: Chill the Dough
Cover the dough with plastic wrap or a clean kitchen towel and refrigerate for at least 2 hours. This helps the flavors meld and improves the cookie’s texture.
Step 5: Preheat the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
Step 6: Shape the Cookies
Once the dough is chilled, roll it into 1-inch round balls using your hands. Coat each ball thoroughly in powdered sugar, ensuring a nice outer layer, and place them about 2 inches apart on the prepared baking sheets.
Step 7: Bake the Cookies
Bake the cookies in the preheated oven for 8-10 minutes or until the edges are set. The centers may look slightly soft but will firm up upon cooling.
Step 8: Cool the Cookies
Allow the cookies to cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely before serving.
Notes
Chilling the Dough
Chilling the dough is crucial for achieving a chewy texture and helps prevent the cookies from spreading too much while baking.
Optional Ingredients
The espresso powder enhances the chocolate flavor but can be omitted if you prefer. Similarly, the mini chocolate chips are optional, but they add extra chocolatey goodness.
Storage Tips
Store the cooled cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
Cook techniques
Whisking
Whisk the dry ingredients together thoroughly to ensure even distribution of the cocoa powder, baking powder, and salt.
Combining Wet Ingredients
When whisking the wet ingredients, ensure that the sugars are fully dissolved into the oil and eggs for a smooth texture.
Folding
Gently fold in the dry ingredients and mini chocolate chips to avoid overmixing, which can lead to tough cookies.
Chilling the Dough
Refrigerate the dough for at least 2 hours to help the cookies maintain their shape during baking and enhance the flavors.
Rolling the Dough
Roll the chilled dough into uniform 1-inch balls for even baking and presentation.
Coating with Powdered Sugar
Coat each cookie ball completely in powdered sugar to create a deliciously sweet and decorative outer layer.
Baking
Bake until the edges are set but the centers are still slightly soft for the perfect cookie texture.
Cooling
Allow the cookies to cool on the baking sheet before transferring them to a wire rack to prevent them from breaking apart.
FAQ
Can I substitute the all-purpose flour with a gluten-free option?
Yes, you can use a gluten-free all-purpose flour blend, but the texture may vary.
What can I use instead of vegetable oil?
You can substitute vegetable oil with melted coconut oil, butter, or any neutral-flavored oil.
Is the espresso powder necessary?
No, the espresso powder is optional, but it enhances the chocolate flavor if you choose to include it.
Can I use larger chocolate chips instead of mini chocolate chips?
Yes, you can use larger chocolate chips, but be mindful that they may affect the cookie’s texture and size.
How should I store the cookies?
Store the cookies in an airtight container at room temperature for up to a week.
Conclusion
These cookies offer a delightful combination of rich chocolate flavor and a soft, chewy texture, making them perfect for any occasion. Coated in powdered sugar, they provide a sweet treat that is both visually appealing and delicious. Whether you choose to include the mini chocolate chips or a hint of espresso powder, each bite promises to satisfy your chocolate cravings.
Chocolate Mint Variation
Add a few drops of peppermint extract to the wet ingredients and use mint chocolate chips instead of mini chocolate chips for a refreshing twist.
Nutty Chocolate Cookies
Incorporate chopped nuts such as walnuts or pecans into the dough for added crunch and flavor.
Spicy Chocolate Cookies
Mix in a teaspoon of ground cinnamon or a pinch of cayenne pepper to the dough for a spicy kick that complements the chocolate.
White Chocolate Chip Cookies
Substitute the mini chocolate chips with white chocolate chips for a sweet and creamy alternative.
Coconut Chocolate Cookies
Fold in shredded sweetened coconut for a chewy texture and tropical flavor contrast against the rich chocolate.
Peanut Butter Chocolate Cookies
Add a tablespoon of creamy or crunchy peanut butter to the wet ingredients for a delicious peanut butter and chocolate combination.
