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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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Recipe Summary

cook:
15 mins
additional:
30 mins
total:
1 hr
prep:
15 mins
Servings:
36
Yield:
36 cookies
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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; protein 1.2g; carbohydrates 13.5g; fat 6.4g; cholesterol 18.9mg; sodium 91.4mg. Full Nutrition
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