If I had to choose between cheese and chocolate, I’d choose cheese. Sorry.
But the majority of the world probably doesn’t see that the same way. These cookies take chocolate to the next level. They’re so chocolate-y that you may just decide that you’ve eaten an entire lifetime’s worth of chocolate in one sitting.
I’m not even close to exaggerating.
These are the best cookies to make when you’ve decided you want cookies, but you have no eggs in the house.
Or you just need a whole heck of a lot of chocolate.
Also. These cookies literally melt in your mouth. Truth.
Here’s how to make it!
recipe adapted from Baking Bites
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, browned
3/4 cup cocoa powder
2 cups sugar
2 tsp vanilla extract
2/3 cup buttermilk
2 cups chocolate chips
Preheat oven to 350.
In a saucepan, melt the butter. If you want to go for the gusto, brown it by letting it cook for a minute longer until it’s light brown and has a nutty aroma. Remove from heat.
In the bowl of a stand mixer, measure out the cocoa powder. Add the butter. Mix with whisk attachment on medium/high speed for a minute. Add in the sugar. Continue to mix for another minute. Add in the vanilla extract and buttermilk. Mix until smooth and even.
Slowly combine the salt, baking soda and flour until just combined.
Using a wooden spoon, mix in the chocolate chips.
Roll the dough into a ball and press flat.
Bake for 10-12 minutes until edges are set. Let cool on a wire rack.
Makes about 30 cookies.