Cookies are easy to bake and to be loved by everybody.
I crave for homemade cookies time to time, or rather often.
These chocolate sparkler cookies can be eaten within an hour from the moment you take out the flour and cocoa powder on the kitchen counter top.
This is the recipe I adapted from Mayan chocolate sparkler recipe of Robinhood flour, but twisted to suit my taste only because I don't appreciate spicy taste mixed in sweet cookies.
Oh, another thing. I swapped shortening with butter.
I think my modified recipe is better than the original one. :)
These are cookies with nice earthquake cracks.
A dishful of chocolatey goodness.
This recipe is for all of you who loves rich chocolate taste and all of you who are craving for homemade cookies.
Here goes the recipe.
(yields about 4 dozens)
1+1/4 cup unsalted butter, room temperature
3/4 cup sugar
3/4 cup brown sugar
2 eggs, room temperature
2 cups all purpose flour
1 cup 100% cocoa powder
1 tablespoon cinnamon
2 teaspoons baking soda
1 cup semi-sweet chocolate chips
If you want to add "Mayan" flavour, add 1/4 teaspoon pepper, and a pinch of cayenne pepper (I omitted)
1/2 cup sugar
1 teaspoon cinnamon
How to make:
1. Preheat oven to 350F. Line cookie sheets with parchment paper.
2. Topping: Combine sugar and cinnamon for topping.
3. Mix all the dry incredients together.
4. Beat butter, white and brown suggars until creamy.
5. Beat in eggs, one at a time.
6. Add the mixed dry ingredients, mixing until incorporated. Never overmix!
7. Stir in chocoate chips.
8. Roll in 1" balls. Don't flatten.
9. Roll into cinnaomon and sugar topping.
Place on prepared cookie sheets, about 2" apart.
10. Bake 8-10 minutes. Cookies should still be soft in centre.
11. Let cool on baking sheet for 3-5 minutes.
Remove, cool on wire rack.
Note: Cookies can be frozen raw and stored in an airtight bag or container. If baking from frozen, add 5 minutes to baking time.
It's sooooooooooooooooo chocolatey.