Chocolate-drop Cookies

Name: How to cook Chocolate-drop Cookies - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes 30 cookies
Cuisine: Us

Introduce

Chef :

Bianca Mwale

Chocolate-drop Cookies

I spent the holiday season whipping up batches of cookies to share as party favors. I made sure everyone got a taste, but to my surprise, my cookies were so irresistible that some guests could not resist eating more than their fair share. What I loved more than watching the cheer on their faces as they took the first bite, was how vocal they were about the freshly baked aroma that greeted them before I had a chance to throw in a hug. The sight of the beautifully arranged cookies brought smiles to their faces, and they happily indulged throughout the evening, leaving with eager anticipation for more.

Ingredient

Food ration :

Makes 30 cookies

Cooking time :

20 minutes

1 1/2 cups

AP flour

1/2 cup

light cocoa powder

1/2 tsp

baking powder

3/4 cup

salted butter, at room temperature

1 cup

brown sugar (you can substitute a quarter cup with white sugar to get the best of both worlds)

large eggs (yorks and whites seperated)

2 tsp

vanilla extract

1 cup

Bailey's chocolate mini delights or regular chips (I wanted an alcoholic chocolate center)

1/4-1/2 cup

whipping cream

Cooking instructions

* Step 1

Prepare cookie sheets with parchment and set aside

* Step 2

In a medium bowl, whisk together the flour, cocoa powder, and baking powder. Set aside for later

* Step 3

In a large bowl, cream the butter and sugar just until incorporated (2–3 minutes). Beat in the egg yolks and vanilla until pale and fluffy (to avoid overmixing and breaking the butter, this should take 1-2 minutes)

* Step 4

Add in the dry ingredients and mix just until combined. Scoop about a tablespoon of dough repeatedly until you get 28 to 32 portions, then roll into balls and lay them onto the prepared parchment sheets

* Step 5

Using a round ¼ teaspoon, gently press down in the center of each dough ball to create an indentation. Chill for at least an hour (this will help keep them steady without going too flat when in the oven)

* Step 6

In the last 15 to 20 minutes of chilling the dough, preheat the oven to 350C. Set dough about 1 ½ inches apart on the baking sheets and bake for 10 minutes

* Step 7

Take cookies out of the oven and immediately lightly press down on the centers again with a ¼ tsp to retain the indent before they cool completely

* Step 8

Meanwhile, microwave the whipping cream until just about boiling (begin with 1/4 cup if using Bailey's chocolates as the Irish cream center substitutes some of the required whipping cream). Stir cream into a small bowl with the chocolates until melted and thoroughly combined

* Step 9

Once cookies are cooled, fill each center with melted chocolate. If topping with sprinkles, do so before the chocolate sets. Refrigerate cookies until the chocolate sets (15-20 minutes)