Cocoa Cookies
People have told me these are brownies in cookie form. They're very moist, having that wonderfully brownie-like chewy interior and lightly crusted exterior. I included cinnamon, chili powder and cayenne to give a Mexican hot chocolate flavour, but if certain spice or heat isn't your thing, simply exclude these ingredients.
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Ingredients:
- ½ cup unsalted butter, melted and cooled
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon baking soda
- ⅛ teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1 teaspoon chili powder
- ¼ teaspoon cayenne
- powdered sugar
Instructions:
- Preheat oven to 350-degrees.
- In a large bowl, cream together butter and sugars until light and fluffy. whisk in egg and vanilla until well combined.
- In a separate medium bowl, mix flour, cocoa powder, baking soda, salt, cinnamon, chili powder and cayenne.
- Mix dry ingredients into wet ingredients until a chocolate dough is formed.
- Make truffle-sized balls and place on a parchment-lined baking sheet.
- Bake 8 to 9 minutes or until tops of cookies begin to crinkle.
- Let cookies cool slightly before transferring to a wire rack.
- Let cookies cool completely and sift over with powdered sugar.
- Store cookies in an airtight container for up to 5 days.