Every time I make these cookies, they’re gone pretty instantaneously. They’re soft and gooey with just a hint of crisp. I found this recipe on Pinterest, originally from JustAPinch.com and I’m in love with it. These cookies are seriously tasty and I highly recommend giving them a try!
1 c butter, softened
2 c sugar, plus sugar for rolling
1 tsp vanilla extract
3/4 c cocoa, unsweetened
2 c flour
1 tsp baking soda
1/2 tsp salt
Preheat oven to 350 degrees F.
In bowl of mixer, cream butter and 2 cups sugar.
Add eggs and vanilla. Blend until batter is soft and fluffy.
Add cocoa, flour, baking soda, and salt.
Stir the dough until it is thick and well formed.
Roll a teaspoonful into a small ball and roll in granulated sugar.
Place two inches apart on ungreased cookie sheet.
Bake for 8 minutes (for larger balls bake for 10 minutes).
Cool for one minute before removing to a rack.
The original recipe says to store the dough in the refrigerator between batches if your kitchen is warm, but I recommend this step regardless.
I find these cookies tend to flatten out and sink as they cool. I’m not sure how to prevent that, but it doesn’t seem to alter the taste at all. Research on this says you can use half butter and half shortening, bake a couple extra minutes, or increase your oven temperature by 25 degrees. My oven tends to run hotter than it says on the display (found this out making macarons), so I’m not sure I’d want to try that one. If you have suggestions for me, feel free to leave a comment!
After trying this recipe again, I’ve discovered that baking them at 355 degrees for 9 minutes keeps them from deflating once they’re taken out of the oven!