A buttery chocolate cookie to replace traditional sugar cookies on holidays. Decorate with a thin layer of buttercream and a sprinkle of colored sugar for best results.

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Microwave butter, unsweetened chocolate, and milk chocolate in a microwave-safe glass or ceramic bowl for 15-second intervals, stirring after each interval, until butter is melted, about 2 minutes. Remove from the microwave and stir until chocolate is melted and combined.

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  • Stir 1/2 cup white and brown sugar into the melted chocolate mixture until well blended. Stir in egg and vanilla extract until completely blended.

  • Mix together flour, baking soda, cinnamon, and salt in a large bowl. Add chocolate mixture to flour mixture, mixing until well combined. Place dough in the refrigerator to cool for 30 minutes.

  • Preheat the oven to 375 degrees F (190 degrees C). Place remaining 1/4 cup white sugar in a small, shallow bowl.

  • Remove dough from the refrigerator and roll into 1-inch balls; knead dough before shaping if too firm. Roll balls in sugar, place 1 inch apart on ungreased cookie sheets, and flatten with the bottom of a glass or a spatula.

  • Bake in the preheated oven until cookies are set, 8 to 10 minutes. Remove from cookie sheets to cool on wire racks.

Cook's Note:

For uniform, circular cookies, roll the dough into a tube before placing in the refrigerator to cool. Then slice with a sharp knife.

Nutrition Facts

113 calories; 6.4 g total fat; 19 mg cholesterol; 91 mg sodium. 13.5 g carbohydrates; 1.2 g protein; Full Nutrition

Reviews

Rating: 3 stars
12/21/2019
I think my hubby summed these cookies up best: "If I ate one of these with my eyes closed I would guess that it was a sugar cookie that spent a bit too long in the oven." I would have to agree. The chocolate and cinnamon flavors just aren't there. There's too much sugar overall which really overshadows any other flavor that might be in this cookie. If I were to make these again I would use less sugar in the recipe (and completely skip the step of rolling them in sugar before baking) replace some of the flour with cocoa powder and up the cinnamon to 1 1/2-2 tsps. Also rolling the dough into balls and then flattening the cookies before baking made them look somewhat rough. I got a better result with leaving them "unflattened" and baking them 12-14 minutes--this created a nice crinkly topped cookie that looked more appealing. Overall though it's not a bad cookie. The texture is quite pleasant--but the flavor just needs a bit of adjustment. Read More