Kids of all ages will love topping these chocolate chip–studded dark chocolate cookies with even more chocolate. It's a delicious, messy good time. Drizzle the chocolate using a resealable plastic bag with one corner snipped off, or just dip a fork in the chocolate and wiggle it over the cookies for a simple and fun alternative.
- Portion size 48 servings
- Credits : Canadian Living Magazine: March 2014
MethodIn large bowl, beat together butter, granulated sugar and brown sugar until smooth; beat in eggs and vanilla. Whisk together flour, cocoa powder, baking soda and salt; stir into butter mixture until combined. Stir in chocolate chips.
Drop by rounded 1 tbsp, 3 inches (8 cm) apart, onto two parchment paper–lined rimless baking sheets. Bake on top and bottom racks in 375 F (190 C) oven, switching and rotating pans halfway through, until tops are no longer shiny but centres are still slightly soft, about 12 minutes. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely.
Drizzle milk and white chocolates over cookies; let stand until chocolate is firm, about 1 hour.
Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days or freeze for up to 1 month.
Nutritional facts per COOKIE: about
- Fibre 1 g
- Sodium 46 mg
- Sugars 11 g
- Protein 2 g
- Calories 124.0
- Total fat 7 g
- Cholesterol 18 mg
- Saturated fat 4 g
- Total carbohydrate 16 g
- Iron 4.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 4.0