Chocolava Cookies
By MPozzobon

Ingredients
- 1 1/3 cups all-purpose flour
- 1 cup sugar
- 1/3 cup packed brown sugar
- 1/2 cup cocoa
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup softened butter
- 2 large lightly beaten eggs
- 2 tsp vanilla
- icing sugar for rolling
Details
Servings 18
Level of difficulty Average
Preparation time 20mins
Cooking time 15mins
Cost Average budget
Preparation
Step 1
Preheat oven to 350°F. In a large bowl or in the bowl of a food processor, combine the flour, sugar, brown sugar, cocoa, baking powder and salt, breaking up any lumps of brown sugar. Add the butter and pulse, or stir with a fork, pastry cutter or whisk until the mixture is well combined and crumbly.
Step 2
Add eggs and vanilla and stir by hand just until the dough comes together. The dough will be fairly dry—it will seem at first that there isn't enough moisture, but if you keep stirring, or get in there and use your fingers, eventually it will come together.
Step 3
Place a few heaping spoonfuls of icing sugar into a shallow dish. Roll dough into balls about the size of a walnut, and roll them in icing sugar to coat. Place about 2" apart on a cookie sheet that has been sprayed with nonstick spray. Bake for 12 to 14 minutes, until just set around the edges but still soft in the middle. Transfer to a wire rack to cool.
Nutritional information, per cookie: 111 calories, 2.6 g fat, 21.3 g carbohydrates, 6.2 mg cholesterol, 1.8 g protein, 1.3 g fiber.
These rich, densely chocolatey cookies by Julie Van Rosendaal are a bit like brownies. They are rolled in icing sugar before they're baked to create a crackled surface as they rise and spread in the oven. The method is a little unorthodox-you combine the dry ingredients, blend in the butter, then add the wet ingredients to make stiff dough. It will seem like the mixture is too dry, but it's not! But you may need to get in there and stir with your hands. Once you get the cookies in the oven, don't overbake them. They should be set around the edges but still soft in the middle if you want them to stay soft and chewy once cooled.
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