This is one of my all-time favorite cookie recipes. I used to bake these all the time in college. I’m so glad I finally thought to blog about them! I’ve named these Dark Side Cookies because these are the deepest, darkest, chocolate-iest cookies! They taste downright sinful.
These beauties are very soft; they don’t have a traditional cookie texture. It’s almost like a tiny little chocolate cake that you can pick up! They’re delicious on their own but they’re even more decadent with a dark chocolate frosting and some chocolate sprinkles.
Come to the dark side, we have cookies!
Dark Side Cookies
Makes 24-30For the cookies:
2 cups purpose flour
1/2 cup unsweetened dark cocoa powder
1/2 tsp salt
1 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter, at room temperature
1 large egg
1 tsp vanilla extract
1/2 cup warm water
1 tsp baking soda
1/2 cup buttermilk (I use lowfat)
2 cups semi-sweet chocolate chips
For the frosting:
4 oz semi-sweet baking chocolate, coarsely chopped
4 oz unsweetened baking chocolate, coarsely chopped
1 cup heavy cream
1/4 cup granulated sugar
- Preheat oven to 350 degrees. If you have older cookie sheets, line with parchment paper or a silicon baking mat.
- Whisk together flour, dark cocoa powder, and salt in a medium-sized bowl. Set aside.
- Cream together butter and sugar in a stand mixer until it’s the texture of wet sand. Add the egg and vanilla and beat until combined.
- Heat water to 100-110 degrees Fahrenheit in a glass measuring cup. Whisk in baking soda.
- Slowly add dry ingredients to butter-sugar mixture, then buttermilk, scraping down the sides of the bowl as you go. Add the soda-water and mix until well combined. Stir in chocolate chips.
- Use a heaping tablespoon measure to scoop cookie dough onto cookie sheets, leaving about 3″ between each cookie. (I fit twelve cookies on each sheet.)
- Bake cookies for ten minutes, just until the top of each cookie no longer appears wet. Let cookies cool completely directly on the sheet.
- To make the frosting: coarsely chop the chocolate and place in a medium-sized heat-proof bowl. Whisk together cream and sugar in a small saucepan and bring to a simmer. Pour the cream over the chocolate and let stand for two minutes, then whisk until smooth. Let stand for about fifteen minutes until cooled, then frost cookies. Top with chocolate sprinkles.
Watch me make them:
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