These little gems are so soft and light, and they taste just like a brownie. Make a batch, or two, the next time you’re in the mood to bake. Enjoy!
Ingredients make 24 cookies
1/2 cup unsalted butter -soft
1/2 cup sugar
1 large egg
1 tsp vanilla
1 cup flour
1/4 cup cocoa powder
2 tsp baking powder
1/3 cup mini chocolate chips
Sugar for rolling
Directions
- Cream together the butter and the sugar using an electric mixer on medium-low speed.
- Mix in the egg and the vanilla on medium-low.
- Sift in the flour, cocoa powder, and baking powder.
- Mix all the ingredients together using a fork or a spatula.
- Mix in the chocolate chips.
- Cover and place in the fridge for 20 minutes.
- Line a large cookie sheet with parchment paper.
- Pre-heat the oven to 325 degrees F.
- Put some sugar in a bowl.
- Measure a tbsp of cookie dough. A cookie dough scoop works best because the dough is so soft.
- Roll the dough into a ball then roll in the sugar.
- Place on the cookie sheet and continue until half the dough is rolled into dough balls.
- Bake for 14-16 minutes.
- Place the remaining cookie dough in the fridge while the first set of cookies bake.
- Let the cookies cool on a wire rack.
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