Yield: 24 prep time: 10 MINUTES
Cook Time: 14 MINUTES
Chilling Time: 2 HOURS
Total Time: 2 HOURS 24 MINUTES
✅ INGREDIENTS
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 cup (1 stick) butter, melted
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 large eggs
- Powdered sugar, for rolling
✅ INSTRUCTIONS
- In a large bowl, stir together the flour, cocoa powder, salt, baking soda, and baking powder.
- In a medium bowl, whisk together the melted butter, eggs, sugar, and brown sugar until well combined. Pour wet ingredients into the dry ingredients and stir together until just combined. Cover dough with plastic wrap and refrigerate for 2 hours.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Place powdered sugar in a small bowl.
- Scoop 2 tablespoons of dough and roll into a ball. Roll ball in powdered sugar then place on prepared baking sheet. When all dough is rolled in powdered sugar, roll each piece again in powdered sugar.
- Bake for about 14 minutes until cookies puff up and crack. The edges will be set but the cracks will still look moist. Cool completely on baking sheet.
Nutrition Information:
- YIELD: 24 SERVING SIZE: 1
- CALORIES: 111
- TOTAL FAT: 1g
- SATURATED FAT: 0g
- TRANS FAT: 0g
- UNSATURATED FAT: 0g
- CHOLESTEROL: 23mg
- SODIUM: 118mg
- CARBOHYDRATES: 24g
- FIBER: 1g
- SUGAR: 15g
- PROTEIN: 2g
Nutrition Information Provided For Educational and Informational Purposes Only.
I love these puffy, chewy, delicious chocolate cookies.
The chocolate flavor reminds me of an Oreo cookie with its deep chocolate flavor.
The texture, on the other hand, is perfectly chewy and yet soft.
KEY TO SUCCESS #1 – USE BAKING POWDER AND BAKING SODA FOR LIFT
These pretty puffy cookies get a helping hand from both the baking powder and baking soda in this easy recipe.
Adding both leaveners to these cookies will make them bake up nice and high like puffy little chocolate clouds.
We’re also using melted butter, which is a departure from most cookie recipes that require you to use softened butter.
Mix together the wet ingredients with the dry ingredients until the dough just barely comes together.
You don’t want to overmix the flour or you could end up with tough cookies instead of light and fluffy cookies.
KEY TO SUCCESS #2 – REFRIGERATE BEFORE ROLLING
The cookie dough tends to be a little on the sticky side right after mixing so I highly recommend that you refrigerate the dough before rolling it into balls.
Cover the cookie dough with plastic wrap then pop it into the fridge for at least 2 hours.
You can make the dough ahead of time and refrigerate it overnight if that fits your schedule better.
But 2 hours is plenty of time for the dough to chill and become less sticky.
When I portion the dough, I like to use a medium-sized cookie scoop.
If you have a helper, one person can scoop and the other person can tightly roll the dough into balls.
This will keep only one set of hands messy and save a lot of time.
KEY TO SUCCESS #3 – DOUBLE-DIP IN POWDERED SUGAR
The key to getting plenty of crinkles and crackles on the top of your cookies is double-dipping them.
Take your chilled dough and divide them into 24 pieces then roll them into balls.
Dip each ball in the powdered sugar, making sure they are coated well.
As you dip each one, place them together on a sheet of waxed paper to rest.
Once you are finished dipping all the balls, go back and roll them in powdered sugar a second time.
After they are double-dipped, place them about 2-inches apart on a baking sheet and pop them into the oven to bake.
The extra dip in the powdered sugar will result in really pretty cracks in the powdered sugar topping that show off that deep choco color underneath.
These cookies are perfect for your next tea party! So fancy.
Jennifer
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