Description
These Rich Chocolate Cookies feature a tender, cocoa-infused dough loaded with semisweet chocolate chips. Baked to perfection, they are topped with a smooth, glossy ganache glaze made from heavy cream and chocolate, providing a decadent finish perfect for any chocolate lover.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins and Topping
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- Sprinkles, for decoration
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until thoroughly combined to ensure even distribution of leavening and flavor.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together using a mixer or by hand until the mixture is light and fluffy, which helps with cookie tenderness.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract to the creamed butter and sugar until the mixture is smooth and homogenous.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and developing gluten.
- Fold in Chocolate Chips: Gently fold the semisweet chocolate chips into the dough, distributing them evenly throughout.
- Shape Cookies: Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them evenly, then flatten each slightly with the palm of your hand to help them spread evenly in the oven.
- Bake Cookies: Bake the cookies for 8-10 minutes or until they are set around the edges but still soft in the center for a chewy texture.
- Cool Completely: Remove the baking sheet from the oven and transfer the cookies to a wire rack to cool completely before glazing.
- Prepare Ganache Glaze and Decorate: Heat the heavy cream until just about to simmer, then pour it over additional chocolate (not specified in ingredients but implied, so use about 1 cup semisweet chocolate chips or finely chopped chocolate). Stir until smooth and glossy. Dip or drizzle the ganache over the cooled cookies and decorate with sprinkles as desired. Allow the glaze to set before serving.
Notes
- Ensure cookies are completely cooled before applying the ganache glaze to prevent melting.
- For a thicker ganache glaze, use a higher ratio of chocolate to cream.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- Use parchment paper or silicone baking mats for easy cleanup and to prevent sticking.
- Adjust baking time slightly for larger or smaller cookies.
