Double Chocolate Cookies
Recipe from Susan Nye's Around the Table
Number of Servings
Makes about 3 dozen cookies
1/3 c. unsweetened cocoa powder
1 tsp. espresso powder
1/2 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. salt
1c. (2 sticks) unsalted butter, softened
1 c. granulated sugar
1 large egg
1 tsp. vanilla
8 oz. mini chocolate chips
White Chocolate Ganache (recipe follows)
Garnish: sweetened coconut
Preparation - Directions
Whisk flour, cocoa, espresso powder, cinnamon, baking powder and salt together in a bowl. Add chocolate chips and toss.
Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until pale and fluffy. Add the egg and vanilla; beat until smooth. Reduce the speed to low and gradually add flour mixture and mix until well combined. Cover the bowl and chill until firm, about 30 minutes.
Put the oven racks in the center of the oven and preheat to 325 degrees.
Use a small cookie scoop or two teaspoons to form dollops of batter, roll the dough into balls and flatten slightly with the palm of your hand. Arrange cookies two inches apart on ungreased baking sheets.
Bake cookies until they puff up, about 10 minutes. Transfer cookies to a rack to cool completely.
Frost with White Chocolate Ganache and sprinkle with coconut.
White Chocolate Ganache
8 oz. white chocolate
2 T. butter
3 T. heavy cream
2-3 T. sifted confectioner’s sugar
1 tsp. pure vanilla extract