Happy Valentine’s Day! Are you still in need of some Valentine gifts? Look no further! You can have these cookies ready to go in about half an hour 🙂
I’ve tried out more chocolate cookie recipes than I can count, and these are some of the best I’ve made in a long time! Baked at a high temperature, these cookies are crisp on the outside and magically rich and fudgy on the inside.
This recipe calls for cold butter — this allows the dough to stay slightly chilled and not spread too much in the oven, without you having to wait an extra hour chilling the dough in the fridge. This means you’ll have to spend a couple extra minutes getting the butter to a whip, but you’ll be saving time overall.
Making these cookies extra large also helps with the texture: it means there will be maximum fudginess on the inside. Bake these just until the outside looks crisp, this is how you will keep the inside soft. Enjoy them while they’re still warm!
- 1 cup (2 sticks) butter, cold
- ¾ cup brown sugar, lightly packed
- ½ cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- ½ cup unsweetened cocoa powder
- 2 ¼ cups plus 2 tablespoons all-purpose flour
- 3 tablespoons corn starch
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups dark chocolate chips
- 1. In the bowl of a standing mixer, begin to whip the butter. Add the sugars and whip for about three minutes, until fully blended and a bit soft. Mix in the eggs and vanilla.
- 2. Next, add the cocoa powder, flour, corn starch, baking soda, and salt. Mix until fully combined. Fold in the chocolate chips. Place batter in the fridge for about 15 minutes.
- 3. Preheat the oven to 410F. Divide the dough evenly into 12 cookies. Each cookie should be roughly ¼ cup of batter. Roll into a ball, flatten slightly with the palm of your hand, and bake for 7-10 minutes, or until outside looks crisp and slightly cracked.