Valentine's Day Double Chocolate Cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 26 cookies
- 1/2 cup plus 2 tbsp unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 1 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 cup plus 2 tbsp unsweetened cocoa powder
- 4 oz dark chocolate, chopped
- Sprinkles for decoration
Preheat oven to 325°F. In a mixing bowl or in the bowl of a stand mixer, beat butter, sugars, egg, and vanilla extract on medium-high speed until light and fluffy.
Add flour, baking powder, and cocoa powder and mix until just blended. Stir in dark chocolate chunks.
Scoop approx. 1 1/2 tablespoonfuls of dough and roll into a circle. Roll cookies in sprinkles and place on ungreased non-stick baking sheets. If you'd like heart shaped-cookies, press tops of cookies to flatten slightly and with a toothpick, create an indent in the middle of the top to form the middle of top of the heart. With your fingers, shape bottom of cookie into a "V" shape. Cookies will expand a bit as they bake so you may wish to overexaggerate the heart shape so cookies will be clearly shaped once they are done baking.
Bake 13-15 minutes, or until edges have crisped and tops are fairly firm to the touch when pressed. Let cool on baking sheets for a few minutes, and then transfer to a wire rack to cool completely.
Serving: 1cookie | Calories: 129kcal | Carbohydrates: 17.7g | Protein: 1.4g | Fat: 6.2g | Saturated Fat: 3.8g | Cholesterol: 18mg | Sodium: 3mg | Potassium: 39mg | Fiber: 0.9g | Sugar: 10.9g | Calcium: 10mg | Iron: 0.7mg