Chocolate Cookies

Chocolate Cookies

These Chocolate Cookies are reminiscent of elementary school snack breaks. Use them to build an ice cream sandwich that eats like a homemade version of the ones you bought from the ice cream truck with your allowance. Check out other favorite ice cream sandwich cookies and ice cream recipes here.

Chocolate Cookies
Makes 24
  • ½ cup (113 grams) unsalted butter, softened
  • ½ cup (110 grams) firmly packed dark brown sugar
  • ¼ cup (50 grams) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla bean paste
  • 1½ cups (188 grams) all-purpose flour
  • ⅓ cup (25 grams) Dutch process cocoa powder
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ teaspoon (1.25 grams) baking powder
  1. In a medium bowl, beat butter and sugars with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg and vanilla bean paste, beating until combined. In a medium bowl, whisk together flour, cocoa, salt, and baking powder. Gradually add flour mixture to butter mixture, beating until combined.
  2. Divide dough in half, and shape into 2 disks; wrap in plastic wrap. Refrigerate for at least 2 hours or overnight.
  3. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  4. Roll each disk of dough between two sheets of parchment paper to ¼-inch thickness. Using a 2½-inch round cutter, cut dough, rerolling scraps as necessary. Place on prepared pans. Using a wooden pick, make decorative indentations in tops of cookies if desired.
  5. Bake until slightly puffed, about 7 minutes. Let cool completely on wire racks.



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