Do you ever just want something with subtle sweetness, but enough heft to satisfy your craving for chocolate? Well, I DO! This cookie has less crumble and more form. It's great for coating if you want to add icing or frosting. I use this same cookie for the holidays and coat them in peppermint white chocolate or peppermint dark chocolate....both are amazing! But having them simply with a "cuppa"- that's tea for those inquiring or a nice mug of hot chocolate is worthy of making.
Again, I am one to make batter and keep in the freezer until I'm ready to bake more. However, bake them as you wish. No matter what you will enjoy these!
3/4 cup butter, at room temperature 1 cup sugar 1 large egg 1 t vanilla extract 1.5 cups all-purpose flour 1 cup Dark Cocoa Powder (I used Ghiradelli Dark!)... if you use the Dark powder, measure just under 1 cup 1 t baking powder 1/2 t coarse salt 1/4 cup mini chocolate chips, optional... kinda!
In a stand mixer or large bowl with a hand mixer, whip up that butter and sugar until light anf fluffy- about 3 minutes. Add in the egg and vanilla.
In separate bowl whisk together the dry ingredients- less the mini chocolate chips.
With mixer on low, add in the dry ingredients until fully incorporated. Turn mixer off and fold in with a spatula the mini chocolate chips.
Remove dough from bowl onto a large piece of parchment that's sprinkled with cocoa powder. Not much cocoa powder, but just enough so the dough doesn't stick. Lay another piece of parchment over the dough and with a rolling pin, roll out the dough between the two sheets to about 1/4 inch thickness. Lay on baking sheet and place in fridge if you're baking today. If you're not baking these cookies today, roll the dough into a log (still using cocoa powder and parchment-- kinda like a tootsie roll?) and place in freezer zip bag in the freezer. This should last about 1-2 months. Once you're ready to bake the cookies from the freezer, you can just slice them into 1/4 inch rounds. Easy, peasy!
Now... back to baking them now! Once you remove the dough from the fridge (let them lay in the fridge at least 1 hour), remove the top layer of parchment and using a biscuit cutter (or cocoa floured glass) punch out circles to bake. Do Not twist the cutter/glass when punching the cookies out. TRUST!
Transfer cookies to parchment baking sheet or silicone pad on baking sheet and bake in 350 pre-heated oven for about 10-12 minutes. You can touch the centers of the cookies near the 10 minutes and make sure they are soft with a firmer edge. Don't wait for the centers to be firm... you'll end up with a crumbly cookie!
Allow the cookies to cool a few minutes on baking sheet before transferring to cookie cooling rack.
Place cookies in closed container. They can stay fresh in the container in a cool, dark place for about a week... if they last that long!!