Chocolate Dream Cookies
Anyone who’s met me is aware of my love for chocolate. I have a deep, dark obsession with it that’s genuinely insatiable. I eat chocolate every day, so you can trust me when I say that these delicious cookies are a chocoholic’s dream. The result of comparing recipes from some of the world’s most trusted culinary experts and doing a little experimenting in my tiny kitchen, they are chewy, rich, and not too sweet. Absolute perfection.
Madeleine Dee’s Chocolate Dream Cookies
2 sticks (8 oz.) unsalted butter, softened
1.5 cups packed light brown sugar
2 large eggs, room temperature
1 tsp. vanilla extract
1 tsp. salt
2/3 cup Hershey’s Special Dark cocoa powder
1/2 tsp. baking powder
3 cups all-purpose flour
Heat oven to 350*F.
Cream the butter, sugar, vanilla, and salt until smooth, then mix in the eggs.
Add the cocoa powder and baking powder.
Incorporate the flour gradually (cup by cup), scraping down the sides of the bowl between additions.
Flour a large surface (counter or table) and scrape the dough out onto it. Sprinkle some extra flour over the dough, then use a rolling pin to roll it out to an even thickness. Use cookie cutters to punch out shapes and gently transfer them to a parchment paper-lined cookie sheet.
Bake for up to 15 minutes based on the thickness of your cookies. You’ll know they’re done when they have a matte finish (no longer glossy or wet looking).
Allow to cool before eating. I hear your impatience, but they really do taste better when they’re not hot. I know. Calm down. Once they’re cool, you can make them into sandwiches with jam, peanut butter, caramel, or ice cream. You can’t do that if you don’t wait. That’s what I thought. Thank you. Enjoy.