Today I'm sharing our family's favorite chewy chocolate cookies, which means you're only 8 ingredients away from these national cookie contest winners becoming your family's favorite too. They're so good, every time I share them, I hear, "Oh my, you MUST give me this recipe!" Let me show you how easy they are to make so you can whip up a batch whenever you want.
Start by creaming unsalted butter and sugar together until light and creamy. I do this with a BeaterBlade attachment so I don't have to stop and scrape down the bowl of my stand mixer. Love that thing!
In a separate bowl, whisk together sifted cocoa powder, flour, baking soda, and fine salt.
Be sure to use really high quality dutch-processed cocoa powder for really good flavor.
Add the cocoa mixture to the butter and mix until no signs of dry ingredients remain. Then add the egg and pure vanilla extract.
Wrap the cookie dough in plastic and chill for a least 1 hour. This step is really important so don't skip it.
For professional looking cookies, use a #50 scoop to portion out the cookie dough (it's roughly the size of a tablespoon). If at any time the cookie dough gets too soft, pop it back in the fridge.
Incidentally, the cookie dough freezes beautifully (as do the baked cookies). Just be sure to wrap the dough very well in plastic wrap and store it in an airtight container - this can be done as a whole batch of dough, or individual balls. Thaw the wrapped cookie dough in the fridge before unwrapping, rolling, and coating with sugar.
Roll the cookie dough into balls, then coat with granulated sugar. Vanilla sugar is nice too.
Space 12 cookies evenly on two silpat lined half sheet pans (bake only one pan at a time). You can use parchment paper, but I've test both surfaces and silpats work better for these cookies.
Bake for about 9 or 10 minutes - cool completely.
These cookies are simply spectacular. Enjoy!
Blue Ribbon Chewy Chocolate Cookies
makes 24 cookies
- 1 cup all purpose flour
- 6 tablespoons dutch processed cocoa, sifted (use really good quality)
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 10 tablespoons unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- extra granulated sugar to coat roll cookies in before baking (or use vanilla sugar)
- In a medium bowl, whisk together flour, cocoa, baking soda, and salt; set aside until needed.
- In the bowl of a stand mixer fitted with the flat beater or BeaterBlade attachment, cream butter and sugar on medium speed for about 2 minutes until it lightens in color.
- Add egg and vanilla; continue to mix until no traces of egg remain.
- Turn mixer speed down to low; add cocoa mixture and combine until no traces of dry flour or cocoa remain, scraping bowl if needed.
- Wrap dough in plastic and chill for at least 1 hour.
- Preheat oven to 350F, place rack in center of oven, and line 2 half sheet pans with silpat liners.
- Using a #50 scoop (about 1 tablespoon), roll level scoops of chilled cookie dough in the palm of your hand to form a ball; coat with granulated sugar and space evenly on sheet pan, 12 per pan.
- Bake for 9-10 minutes; remove from oven and cool for 10 minutes before transferring to a cooling rack to cool completely.