Crisp edges with a soft center, these Soft Chocolate Cookies make a big batch – perfect for sharing or freezing.
Even though I, along with so many people, are trying to start the new year off with better habits (including eating better!), I couldn’t let National Baking Month pass by without a sweet treat.
Would you believe that I’ve been blogging for over a decade and I don’t have a classic chocolate cookie on here? Not plain chocolate, not a chocolate chocolate chip. The closest I think I have is a recipe for Kahlua Hot Chocolate Cookies, which is anything but classic or simple!
Don’t worry, even if you’re trying to skip out on the sweets this month, you can still enjoy a cookie without the guilt. So many cookies freeze well – including these Soft Chocolate Cookies. So make a batch, enjoy one or two cookies, and pop the rest in the freezer for next time you crave something sweet. Or are entertaining or need an item for a potluck – you’ll thank yourself!
More Cookies That Freeze Well:
- Brown Butter Blondies
- Cranberry Oatmeal Cookies
- Low Carb Chocolate Chip Bars
- Peanut Butter Cookies
- Salted Caramel Oatmeal Cookies
- Texas Sheet Cake Cookies
- White Chocolate Macadamia Nut Cookies
- Vanilla Orange Chocolate Chip Cookies
Recipe Notes for Chocolate Cookies:
- The original directions made large cookies – using 1/4 c. dough per cookie (and cooking for 10-12 minutes). Those are very large cookies, so I decreased the amount of dough used and adjusted the cooking time appropriately.
- The ground cardamom in the sugar coating is optional but gives just a hint of spice to the cookie.
Soft Chocolate Cookies
Crisp edges with a soft center, these Soft Chocolate Cookies make a big batch - perfect for sharing or freezing.
- 2 c. unsalted butter at room temperature
- 3 1/2 c. brown sugar packed
- 2 large eggs
- 2 tsp. vanilla extract
- 3 1/4 c. all-purpose flour
- 1 c. cocoa powder
- 2 Tbs. espresso powder
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 1/4 c. granulated sugar for rolling
- 1 tsp. ground cardamom optional
Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.
In the bowl of a stand mixer, cream butter and sugar on medium speed until fluffy and light. Scrape down sides of the bowl. Return mixer to low speed and add eggs and vanilla, mixing until just combined.
With the mixer still running, add flour, cocoa powder, espresso powder, baking soda, and salt. Scrape down sides of the bowl and mix again, if necessary.
Mix together granulated sugar and cardamom in a small bowl. Form cookie dough into ball - about 1/8 c. or 2 Tbs. of dough. Roll each ball in the sugar and set on prepared baking sheets. Bake for 8-10 minutes, rotating cookie sheets halfway through. Remove from oven and allow to cool for 5 minutes before transferring to a wire baking sheet to cool completely.
This recipe was rewritten but barely adapted from Pinch of Yum.