Fulfill your chocolate fantasies and celebrate the season too with these sweet decadent chocolate Christmas cookies that will rock your world!
Course Dessert
Cuisine American
Keyword Chocolate Christmas Cookies, Chocolate Christmas Cookies Recipe, How Do I Make Chocolate Christmas Cookies, How To Make Chocolate Christmas Cookies
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Servings 30Cookies
Calories 175kcal
Author Kathleen
Ingredients
Cookies:
1 1/2cups, plus 2 tablespoons all-purpose flour
3/4cupunsweetened cocoa powder
1/2teaspoonespresso powder
1/2teaspoonbaking soda
1/4teaspoonbaking powder
14tablespoonsunsalted butter
1 3/4cupsdark brown sugar,firmly packed
1tablespoonvanilla extract
1/2teaspoonsalt
1large egg plus 1 large yolk
Glaze:
1 1/2cupconfectioners' sugar
3/8cupcocoa
4-8tablespoonsmilk
2teaspoonvanilla
Decorations (optional)
sprinkles, colored sugar, jimmies
Instructions
Cookies:
Preheat oven to 350 degrees. Line 2 baking sheets with parchment; set aside.
In a medium mixing bowl, whisk together flour, cocoa, espresso powder, baking soda, and baking powder; set aside.
Place butter in a large microwave-safe bowl and melt. Allow butter to cool.
When butter is cool, whisk in brown sugar, vanilla, and salt until there are no lumps. Mix in egg and egg yolk. Mix in flour mixture just until combined. Do not over stir.
Roll dough into 2 tablespoon balls. Place on prepared cookies sheet 2 inches apart. Do not flatten.
Bake cookies 1 sheet at a time in the preheated oven, rotating sheet halfway through baking until cookies are slightly puffy and edges have begun to set, about 15 minutes. Allow cookies to cool on baking sheets for 5 minutes then carefully transfer to a wire rack to cool completely before glazing.
Glaze:
In a medium mixing bowl sift together sugar and cocoa powder. Whisk in 4 tablespoons milk and vanilla until smooth. Add more milk, a little at a time to make a pourable glaze.
Set wire rack over a rimmed baking sheet. Place cookies 1/2 inch apart on wire rack. Spoon glaze on top of cookies. Let cookies set on a rack until glaze firms.
Notes
Mixing: First, you’ll want to make sure you mix the dry ingredients separately. This helps with ingredients dispersion and emulsify. It also means that you can do less mixing when you add the wet ingredients which inhibit gluten development. Less gluten equals softer melt-in-your-mouth cookies.
That said, when you add the dry ingredients to the wet, you’ll want to mix only until combined. Don’t overmix!
Spacing: Also, be sure to leave plenty of space between cookies on the baking sheet. These little guys are gonna’ spread some and you don’t want them touching. Overcrowding prevents proper air circulation which can cause burning. Gotta keep these babies safe!