25 Days of Christmas Cookies – Chocolate Brownie Cookies

I have been making these cookies ever since my friend Jane told me about them a few years ago.  The recipe comes from Martha Stewart’s Cookie Book and I typically bake a double batch of these delicious cookies when my kids request them for their sporting events or if I’m asked to bake cookies for a bake sale.

The are seriously the best chocolate cookies I have ever tasted, and, there are never any leftovers. The only thing I’ve changed from Martha’s original recipe is I have added a touch of cinnamon and reduced the baking temp a bit for a chewier cookie.

Ingredients
2 cups all-purpose flour
3/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups unsalted butter
2 cups sugar + 1/4 cup for rolling cookie balls into
2 large eggs
2 teaspoons pure vanilla extract
1/4 teaspoon cinnamon

Directions 

Preheat oven to 325 degrees

Sift together the flour, cocoa powder, baking soda, and salt in a bowl and set aside.

Beat the butter, 2 cups sugar, vanilla and eggs until light and fluffy {I use a KitchenAid mixer for this}

Slowly add dry ingredients, and mix well.  Chill the dough in the refrigerator for one hour until the cookie dough is somewhat firm.

Line baking sheets with parchment paper or with a silpat baking mat. Use a 1 tablespoon cookie dough scoop to form dough balls and then roll the balls in sugar. Bake 10 -12 minutes . Cool on a wire rack. Hide a few for yourself and then serve a big plate full to your kids with a tall glass of milk to wash them down.

Martha Stewart’s Cookies: The Very Best Treats to Bake and to Share  ~ Amazon.com