Chocolate Cookies – The Best of the Best

No holiday should be complete without cookies. Let nothing go by without cookies. Especially thick, rich, dark chocolate cookies with crispy edges and a soft center. They are topped with cardamom powder, espresso powder, and a sprinkle of snow. These are beautiful, festive and delicious. You’ll be lucky if you can keep them in your home for a whole day. Prepare yourself before you put them out. A crowd of people will greet you…family, neighbors and even the Amazon delivery man may stop in to grab one.

Cookie Size Is Important

This recipe makes about 24 large cookies. This is not a recipe for baby cookies. We want cookies that say we’re serious because we are.

A larger cookie will also help achieve a perfectly soft, thick middle. You want the cookies that make you curl up, those that break apart at every crack. You think, “I should just eat one of these,” yet you know you’ll eat two. Or ten.

You can also achieve crispy edges by letting a small amount of the crumbs settle on the pan when you remove them from the oven. Each bite has a tiny crunch. It’s the same cookie, but it tastes differently, right? The crisp edges of the cookie with a fudgy, melty middle…

HELLO, IS THIS A DREAM Cookie OR WHAT? Just writing about this made me cry.

Ingredients for These Chocolate Cookies

Cardamom has an interesting quality because it is hard to place, but it can be detected when it is absent. You can taste a slight warmth, a hint of something special, and a Christmasy tinge. The addition of the spice is not necessary to make the cookies taste great. They are delicious, with or without it, but you should give them a shot. Let’s face it: you will be making these cookies over and over again, so why not add a little winter spice to one batch?

Gather the following items to make the magic happen:

• Your cookie basics: Butter, brown sugar, and eggs. Flour, baking soda, and salt.
• vanilla
• Cocoa powder
• extra sugar for rolling
• Cardamom (optional).
• Espresso powder (also optional, but let’s have fun)

Warm heart? A warm heart? Are you ready to munch on chocolate cookies for the rest of your holidays? Also on the list.

Chocolate Cookies Recipes

The fact that these cookies are a mix-and-bake, no-fuss recipe is a big plus!

1. Prepare the dough. Cream the butter and sugar, and then add the vanilla and eggs until well combined. Next, add the cocoa powder, baking soda, salt, and espresso powder (if you’re using it, but let’s have fun). Mix everything.
2. Roll into balls. You can use about 1/4 cup of sugar per ball. Roll each ball in extra sugar or cardamom sugar if you feel festive. ).
3. Cook in batches. We recommend baking 6-8 cookies at a given time. Remove from the oven and LET. THEM. REST. Rest. Transfer the cooled pies to a cooling rack.

These days, we’re feeling everything. We’re ready to have a merry Christmas and glowy world. We are so eager to get our stand mixers and rolling pins ready because nothing is better than the smell of chocolatey cookies wafting through the air and the warmth that comes from the oven. Merry Christmas, indeed. Enjoy making cookies!

Ingredients

• 2 cups unsalted Butter at room temperature
•  3 1/2 Brown sugar Loosely packed
•  2 Larger eggs
•  Two teaspoons of vanilla extract
•  3 1/4 all-purpose flour. Please see the notes for the exact weights.
•  1 Dark Cocoa powder. Please see the notes for accurate weights.
•  1 – 2 The following are the ingredients of tablespoons of espresso powder. If you are using regular cocoa, adding the nutmeg is optional, but it is recommended to add more flavor.
•  Half a teaspoon of baking soda
•  One teaspoon Salt
•  Extra cane sugar or granulated Sugar Rolling
•  One teaspoon of Ground cardamom (optional)

Instructions

1. Preheat oven to 350. Cream butter and sugar in the bowl of an electric mixer until light and fluffy. Add vanilla and eggs, gently mixing until combined.
2. Add the flour, espresso powder, and baking soda. Mix to a soft dough.
3. Roll into balls (about 1/4 Cup per cookie/ball). Roll each ball (with cardamom if desired) in the extra sugar. Bake for 10-12 mins. (I recommend baking 6-8 cookies at a go on a baking sheet, so you will need to bake them in batches). Let them cool down after removing them from the oven. You want to get crisp edges and a thicker, soft center.