As kids we loved the simplicity of a chocolate chip cookie and many of us still do (the Caf offers the best option on campus). This fall, change the way you look at cookies and try this rich, flavor-packed chocolate variety.
All chocolate, no chip.
1/2 cup confectioners’ sugar
1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
1 1/4 cups sugar
2 large eggs
1/2 teaspoon vanilla extract
1. Preheat your oven to 350 degrees. Grease two baking sheets with cooking spray
2. Put the confectioners’ sugar into a small container and set aside as you will use this later to coat the cookies
3. In a medium bowl, mix flour, cocoa, baking powder and salt
4. In another bowl, using your mixer, beat butter and sugar until it’s combined and creamy. Add one egg at a time and mix until blended. Then add your vanilla to the mixture
5. Combine the two mixtures together and beat until blended
6. Using a tablespoon, scoop some of the dough out
7. Roll the dough into small balls using your hands
8. After, coat each cooking in the confectioners’ sugar you set aside
9. Place the cookies on a baking sheet (12 on each) about 2 inches apart
10. Bake for 10 to 12 minutes or until they are cracked and puffed.
Ashley Duvall can be reached at Ashley.firstname.lastname@example.org