Chocolate Cookies - Pilar Hernández's Chilean Kitchen

These chocolate cookies are simple and delicious; they don't require chilling the dough or using cookie cutters. They have crispy edges and a brownie-like center. Absolutely fantastic.

Ingredients · Servings 24

1/4 cup of sugar
2 teaspoons of cinnamon
1 1/2 cups of sugar
2 1/2 cups of flour
1/2 cup unsweetened bitter cocoa powder
2 teaspoons of baking powder
1/4 teaspoon of salt
225 grams of unsalted butter, at room temperature
2 eggs
1 teaspoon of vanilla extract

Method · PT-497396H57M53S

Preheat the oven to 350F or 180C.
Prepare 2 baking trays, grease them or cover them with silicone paper.
In a shallow bowl, mix the 1/4 cup of sugar with the cinnamon and stir well.
In a medium bowl, sift together the flour, baking powder, and cocoa powder. Add the salt and mix well.
In another bowl with the mixer, beat the butter with the 1 1/2 cups of sugar for 3-5 minutes, until very creamy and pale.
Add the eggs one at a time, beating in between until fully incorporated. Add the vanilla and beat.
Add the flour and chocolate mixture and beat at low speed, just until combined; do not overmix. Finish mixing by hand.
Using an ice cream scoop, form small balls of dough about 2-3 cm in diameter and roll them in the cinnamon and sugar mixture.
Place on the baking tray at least 7 cm apart.
Bake for 15 minutes, the edges will be crispy and the center still soft.
Remove from the oven, let rest for 5 minutes in the tin and then transfer to a tray until completely cool.
Store in an airtight container for up to 5 days.

How to measure flour?

Use measuring cups. The most common measurement is 1 cup = 240 ml. There are several ways to measure flour; the one I use is: Take the bag of flour out of the bag and stir it a little with a fork to loosen it. Press the measuring cup into the bag, fill it heaped, and use a knife to discard the excess flour, making the cup level. However, it's better to fill the cup by scooping flour from the bag with a large spoon and leveling it with a knife. Do not compact the flour.

How to measure butter?

Butter is generally measured in tablespoons in American recipes because the packages are stamped with the measurements. In Chile, it's easier to use grams and a scale. One tablespoon of butter weighs 14 grams. If the recipe says: 3 tablespoons of butter, melted, the comma means the butter is measured first and then melted. This is generally the most common method: measuring first and then melting.