I like this recipe because the end result is a unique cross between a brownie and a cookie; crunchy on the edges and chewy in the center—perfect with a cold glass of milk! And if there wasn’t already enough chocolate for you, I added a little flare to the recipe—chocolate almond spread topped with sprinkles! These are surprisingly simple to make, plus you’ll have so many cookies you can share the love with friends and coworkers.
3 cups all-purpose flour 2/3 cup unsweetened cocoa 3/4 teaspoon table salt 1/2 teaspoon baking powder 16 tablespoons (2 sticks) unsalted butter, softened 1 1/2 cups sugar 2 large eggs 1 teaspoon vanilla extract
Whisk the flour, cocoa, salt and baking powder together in a bowl, and set aside. Beat butter and sugar with electronic mixer until fluffy. Add eggs, one at a time, scraping down the bowl. Mix in vanilla. Gradually mix in the dry ingredients. Wrap in plastic, and chill for at least 1 hour. Preheat your oven to 350 degrees. Roll out cookie dough on a floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. Bake on a parchment-lined sheet for 8 to 11 minutes, until the edges are firm and the centers are slightly soft and puffed. Transfer to wire rack to cool. **Addition: once cookies are cooled, use your favorite chocolate spread, Nutella would work—I used Cocoa Almond Spread from Trader Joe’s. Then top with your favorite sprinkles.**