You've found it. This dark chocolate cookie recipe pushes cocoa content to the extreme. Don't try it unless you're prepared for an intense cocoa taste.
These dense, chewy chocolate cookies deliver a bold chocolate taste.
Sample some today.
You'll find that lots of cocoa makes these cookies irresistible.
You're cocoa craving will be satisfied.
Want to add more dark chocolate to your cookie? Try the chocolate glaze recipe.
Or leave out the cocoa powder and make it a vanilla glaze.
Don't forget to check out the low fat version.
Preheat oven to 350°F (180C/gas 4).
Cream the margarine, eggs, and cocoa in a large mixing bowl. Add the brown sugar, vanilla, flour, and salt.
Mix, scraping the sides of the bowl occasionally, until blended.
Use a cookie scoop* (much easier) or roll dough into one-inch (2.5cm) balls. Place onto an ungreased cookie sheet.
Flatten to 1/4 inch (.64cm) in thickness. Bake about 7 minutes or until set, carefully remove from cookie sheet.
*Cookie scoops are available in the kitchen wares section of most stores. You know, the aisle where they keep the spatulas.
They look like ice cream scoops, only smaller.
Make these two simple substitutions. Follow the rest of the recipe as written.
Choose a spread like Smart Balance® light. It contains 5 grams of fat per tablespoon compared to regular margarine with 9 to 11 grams of fat per tablespoon.
Egg whites are fat free. The yolks contain approximately 4.5grams of fat each.
In a small microwave-safe bowl, melt the butter or margarine. Stir in the powdered sugar and hot water.
Add the vanilla and cocoa powder and stir until blended.
Spread about a 1/4 teaspoon of the glaze onto the warm cookies. Try to let them cool before eating.
*Leave out the cocoa for vanilla glaze.