We start out the holiday season with a new holiday cookie that literally will make you sit down and wonder where this recipe has been all your life, it's that good. I was inspired by the Joanna Gaines recipe in her cookbook Magnolia Table Volume 3. I changed a few things to make these cookies full proof.
Ingredients
- 2 1/2 cups semi-sweet chocolate chips
- 8 tbsp (1 stick) unsalted butter
- 1 cup all-purpose flour
- 2 tbsp Dutch-process cocoa powder
- 1 tsp baking powder
- 1/2 tbs kosher salt
- 3 large eggs
- 1 cup granulated sugar
- 1/3 cup packed, light brown sugar
- 2 tsp pure vanilla extract
Instructions
- Pre-heat the oven to 375°In a medium sauce pan over medium-high heat melt the stick of unsalted butter. Once the butter is fully melted take the pan off the heat and add 2 cups of semi-sweet chocolate chips. Stir mixture off the heat until it is smooth and set it aside.Meanwhile, sift together flour, cocoa, baking powder, and salt in a medium bowl. Line two baking sheets with parchment paper. Once the chocolate mixture has cooled add eggs, granulated sugar, brown sugar, and vanilla all to a stand mixture fitted with the paddle attachment. Add the dry mixture to the wet mixture. Add the remaining semi-sweet chocolate chips to the mixture and stir with a spoon. Using a small ice cream scoop, portion out the dough onto the baking sheets. There is no need to space the cookies out. Bake until the edges are set 12 to 14 minutes.Let cool for 4 minutes and transfer to a plate. Store up to 5 days.HAPPY EATING!!
Shop the Post
