Chocolate Christmas Cookies

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

Cook Time 15

Total Time 35

Servings Cookies

Calories 175kcal

Author Kathleen

Ingredients

Cookies:

1 1/2 cups, plus 2 tablespoons all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon espresso powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
14 tablespoons unsalted butter
1 3/4 cups dark brown sugar, firmly packed
1 tablespoon vanilla extract
1/2 teaspoon salt
1 large egg plus 1 large yolk

Glaze:

1 1/2 cups confectioners' sugar
3/8 cup cocoa
4-8 tablespoons milk
2 teaspoons vanilla

Decorations (optional)

sprinkles, colored sugar, jimmies

Instructions

Cookies:

Preheat oven to 350ºF (177ºC). Line 2 baking sheets with parchment; set aside.
In a medium mixing bowl, whisk together flour (1 1/2 cups), cocoa (3/4 cup), espresso powder (1/2 teaspoon), baking soda (1/2 teaspoon), and baking powder (1/4 teaspoon); set aside.
Place butter (14 tablespoons) in a large microwave-safe bowl and melt. Allow butter to cool.
When butter is cool, whisk in brown sugar (1 3/4 cups), vanilla (1 tablespoon), and salt (1/2 teaspoon) until there are no lumps. Mix in egg (1 large) and egg yolk (1 large). Mix in flour mixture just until combined. Do not over stir.
Roll dough into 2 tablespoon balls. Place on the prepared cookie 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 (1 1/2 cups) and cocoa powder (3/8 cup). Whisk in 4 tablespoons milk and vanilla (2 teaspoons) 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

Mix gently for soft, fudgy cookies. Once you add the dry ingredients, switch to a spatula and fold just until everything is combined. Overmixing develops gluten, which can make these cookies tough instead of tender and brownie-like.
Give them breathing room on the pan. These cookies spread as they bake, so leave at least 2 inches between dough balls. Crowded cookies can bake into each other and brown unevenly because hot air can’t circulate properly.
Don’t overbake—trust the edges. Look for set edges and slightly puffy tops with soft centers. They’ll continue to set as they cool on the pan. If you wait until the centers look fully baked in the oven, they’ll end up dry instead of soft and fudgy.
Adjust the glaze thickness slowly. Add milk to the glaze a teaspoon or so at a time. You’re aiming for a thick ribbon that slowly runs off the spoon. Too thin and it will run right off the cookies; too thick and it won’t spread easily.
Decorate while the glaze is still wet. Have your sprinkles ready to go. Add them right after glazing each cookie so they adhere well and don’t bounce off once the glaze starts to set.

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