I must say, I always find it amusing when February rolls in because the health goals set in January seem to go right out the window. Consider it “scrapped”! (SNL watchers, anyone?) I love the desserts that circulate around Valentine’s Day. I am all about the chocolate, red velvet, pretty in pink desserts. You name it, I am there. Although, it isn’t a holiday I go all out for, like Christmas. My husband’s birthday is right before valentine’s day, so we always have a cake left over. But, that doesn’t mean I don’t bake something special for school parties. My favorite excuse to try something different.
Now, these cookies are perfect for any time of the year, but I thought they would be fitting to share before Valentine’s Day. I know there are some chocolate lovers out there. To be honest, I am usually not a huge chocolate person. I realized it the other day. I like chocolate candy bars that have been filled with delicious flavors. When it comes to actual baked chocolate desserts, I generally pass. With all that said, I think I have found a chocolate cookie that I actually really like. These are amazing! They are just the right balance of chocolate, and I love the sugar cooked on the outside. My family gobbled these up within days of me making a big batch. Plus, the cookies are “yuugge”. (That’s “huge” for non SNL fans.) So, you definitely need to try these out, even if you on the fence lover of chocolate like me. I am pretty sure you’ll convert yourself, or a loved one, that yes indeed, they do actually love chocolate.
Recipe adapted from The Vanilla Bean Baking Book, via Everyday Annie
Sparkling Chocolate Cookies
Soft and chewy cookies that are super chocolatey and rolled in sugar to give it a nice exterior crunch.
- 2 1/2 cups all-purpose flour
- 3/4 cup dark cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 2 1/2 cups sugar, plus extra for rolling
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- Preheat the oven to 350ºF. Line baking sheets with silicone baking mats or parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Mix in the egg and vanilla, just until combined. With the mixer on low speed, mix in the dry ingredients. Stir just until the dough comes together and the dry ingredients are fully incorporated.
- Place about 1/4 cup sugar for coating the dough balls in a small shallow dish. Use a scant 1/4 cup (If you want small cookies use a smaller cookie scoop,) of dough for each cookie and roll into a ball. Gently roll each dough ball in the granulated sugar to coat fully, then transfer to the prepared baking sheets, spacing about 3 inches apart. Repeat with the remaining dough.
- Bake 14-16 minutes, (if you made smaller cookies, reduce cooking time to about 12 minutes), until the tops have cracked, rotating the pans halfway through the baking time. Let cool before serving or storing. Store in an airtight container, up to a week.