Congratulations to Sara from the food blog threecleversisters.com who voted for the Almost Black They’re So Cocoa Cookies (which was the winning recipe, by the way – see below). We’ll be sending Sara a copy of the best bake sale COOKBOOK by Gretchen Holt-Witt and OXO Good Grips Cookie Scoops.
In a way, though, you are all winners because you get the winning recipe: Almost Black They’re So Cocoa Cookies! These cookies are only slightly sweet which leads me to describe them as “adult” cookies. The addition of the toasted hazelnuts even adds to the sophistication of these yummy treats. We clearly have a lot of fans who are Chocoholics 😉 EnJOY!
- 2 sticks (1/2 pound) unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 Tbsp. vanilla extract
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. kosher salt
- 1½ cups walnuts, pecans, or hazelnuts, lightly toasted and coarsely chopped
- Preheat the oven to 350°F. Line a cookie sheet with a Silpat or parchment paper.
- Place the butter and sugar in the bowl of a mixer fitted with a paddle and beat until smooth and creamy. Add the eggs, and vanilla, one at a time, beating well between additions. Scrape down the sides of the bowl. Place the flour, cocoa powder, baking soda, baking powder, and salt in a separate bowl and mix well. Gradually add to the butter mixture and beat until everything is well incorporated. Scrape down the sides of the bowl and beat again.
- Place heaping teaspoonfuls of dough 2 inches apart on the prepared cookie sheet and transfer to the oven. Bake until the edges begin to firm up, 12 to 14 minutes; do not over bake. For crispy cookies, let cool on the cookie sheet. Transfer to a wire rack and repeat with the remaining dough.