MUSCOVADO COCOA CHIP COOKIES
Molasses-heavy muscovado sugar and intense bittersweet chocolate create an insanely fudgy texture in these crave-worthy cookies. The secrets to perfecting these cookies are: avoid over-mixing the dough, baking straight from frozen and pulling the cookies from the oven when they're almost underdone to avoid over-cooking.
Provided by Food Network
Categories dessert
Time 1h5m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Line a 12-by-17-inch baking sheet with parchment paper.
- Into a medium bowl, sift together the flour, cocoa powder, baking soda and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add 2/3 cup of the sugar and beat until light in color and texture, about 3 minutes. Add the egg and vanilla extract and beat until the egg is fully absorbed and the mixture lightens in color, 1 minute more. Reduce the speed to low and gradually stir in the flour mixture just until combined (avoid over-mixing or the cookies will be dry!). Stir in the chocolate.
- Use a 1 tablespoon measuring spoon to portion the dough onto the prepared baking sheets- 12 cookies per sheet, evenly spaced (the cookies won't spread too much during baking). Freeze until the dough is solid, about 30 minutes.
- Meanwhile, position a rack to the center of the oven and preheat the oven to 350 degrees F.
- Roll the dough balls in the remaining 1/3 cup sugar to coat completely.
- Bake the cookies just until they are slightly puffed and the edges can be lifted off the parchment with a fingertip, but the cookies look somewhat underdone and soft towards the center, 10 minutes, being careful not to over-bake. Cool the cookies completely on the baking sheet set over a wire rack. Store in an airtight container at room temperature for up to 5 days.
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Aqeel Ahmed
[email protected]These cookies look so good! I can't wait to bake them.
Chloe Duncan
[email protected]I've never had muscovado sugar before. I'm excited to try it in these cookies.
King Amara
[email protected]I'm so glad I found this recipe! These cookies are amazing.
Johnson mick
[email protected]These cookies are the perfect treat for a cold winter day.
Krechr Hollett
[email protected]I'm going to make these cookies for my next party. I know everyone will love them.
idika patience
[email protected]I can't wait to try these cookies! They look so delicious.
Caleb Smith
[email protected]These cookies are definitely a keeper! I'll be making them again and again.
Abdullah al Foyes
[email protected]I'm not a huge fan of muscovado sugar, but I thought these cookies were still pretty good.
Amjad Nizamani
[email protected]Overall, I thought these cookies were just okay. They weren't bad, but they weren't amazing either.
Bereket Smalew
[email protected]The cookies didn't spread out as much as I thought they would. I'm not sure what I did wrong.
Farjana Kona
[email protected]These cookies are a bit too sweet for my taste. I think I'll use less sugar next time.
Jamshaid Abbas
[email protected]I used dark chocolate chips instead of semi-sweet and they turned out great!
Shayan Khan
[email protected]The cookies turned out perfectly! They were golden brown and had a chewy texture.
carolin Kemigisha
[email protected]These cookies are so easy to make! I was able to whip up a batch in no time.
Aneesa Martinez
[email protected]I love the hint of molasses in these cookies. It gives them a unique flavor that I really enjoy.
Mawlie Dennis
[email protected]These cookies are incredible! The combination of muscovado sugar and cocoa chips creates a rich, flavorful cookie that is both chewy and crispy. I will definitely be making these again.