These cookies come together incredibly quickly thanks to a microwave and a one-bowl method. They’re rich and chocolatey and are the perfect holiday addition to your dessert table. For easy portioning of the dough, coat your cookie scoop with nonstick cooking spray, which will help the dough release more easily. To change it up for a a mint-chocolate vibe, add a little peppermint extract to the dough. If by any chance you’ve got leftover cookies, crumble them up for an ice cream sundae.
2 ounces unsweetened chocolate baking bar, chopped
3 tablespoons salted butter
2 large eggs, lightly beaten
¾ cup all-purpose flour
3 tablespoons unsweetened cocoa
1 teaspoon baking powder
2½ cups powdered sugar, divided
Sat fat 2.49g
How to Make It
Preheat oven to 350°F. Microwave chocolate and butter on HIGH in a medium-size microwavable bowl until just melted and smooth, about 1 minute, stirring after 30 seconds. Add eggs, flour, cocoa, baking powder, and 1½ cups of the powdered sugar; stir until combined.
Using a 1½-inch cookie scoop, drop spoonfuls of dough into remaining 1 cup powdered sugar; roll to evenly coat. Place cookies 1½ inches apart on a parchment-lined baking sheet. Bake until cookies are no longer shiny, 8 to 10 minutes. Cool cookies on baking sheet 5 minutes. Transfer cookies to a wire rack to cool completely, about 30 minutes.
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