Description
These are the kind of cookies that disappear before they’ve properly cooled with soft chocolate centers, sparkly sugar edges, and a melty candy surprise right in the middle.
Ingredients
Units
Scale
- 1 1/4 cups (2 1/2 sticks) butter, room temp
- 2 cups white sugar
- 2 XL eggs, room temp
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- About 80 milk chocolate candies, such as Almond Chocolate Kisses, Aero Chocolate, Mint Bubbles, or bite-sized KitKat
- 1/3 cup granulated sugar for rolling
Instructions
- Preheat your oven to 350⁰F (175⁰C).
- Line baking trays with parchment paper so nothing sticks later.
- In a large bowl, beat 1 1/4 cups of butter and 2 cups of white sugar with a hand mixer for about 2 to 3 minutes until light and fluffy.
- Add the 2 XL eggs one at a time, mixing well after each.
- Stir in the 2 tsp vanilla extract.
- In a separate bowl, whisk together 2 3/4 cups all-purpose flour, 3/4 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt. Sifting helps prevent cocoa lumps.
- Gradually add the dry ingredients to the butter mixture.
- I switch to a spoon here so I don’t overmix. Mix just until combined. The dough will be soft but not sticky. If it feels too soft to roll, pop it in the fridge for 15 to 20 minutes.
- Using a 1 tsp – 5 ml measuring spoon, scoop the dough without scraping it flat.
- Roll into small balls, then roll each ball in the 1/3 cup granulated sugar. The sugar gives that slight crackle on top.
- Place the balls on your lined tray, leaving about 2 inches between them since they spread.
- Bake for 9 to 11 minutes at 350⁰F (175⁰C). The tops should look set but still soft in the center. Don’t overbake.
- As soon as they come out of the oven, gently press one chocolate candy into the center of each cookie.
- Let the cookies cool completely on the tray for at least 10 minutes before moving them.
- The chocolate will melt at first and then firm up again as it cools. If you move them too soon, the centers can slide.
- Store in an airtight container once fully cooled. They stay soft for several days, if they last that long.
Notes
Adapted, prepared, tried, and tested Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
10 minutes cooking time, reflects only 1 tray at a time, so it will depend on how many trays you pack out.
