If you love Chocolate Cookies with rich chewy centers and a delicate outer crunch, you are going to love this Easy Dark Chocolate Cookies For A Crowd Recipe!
Ok, this is one of those posts that I hesitated to make because you know I try to keep it healthy. However, I did add a disclaimer that says “most of the time” (I love disclaimers). Besides, I would feel more guilty not sharing this Easy Dark Chocolate Cookies For A Crowd Recipe. They are so good and bake up exactly the way that I like them.
I invited some friends for dinner. For dessert, I served these cookies along with a scoop (ok two scoops) of homemade ice cream. I did enjoy it and feel no remorse. Why? because I glared the t.v. weather guy down this morning and even though he said rain, I laced up my tennis shoes and went a walkin. I got in my walk and walked the dog. Even though we could have used a little rain, it never came. Oh well, we can’t always be right.
This recipe does feed a crowd. One batch makes 48 large cookies! This cookie dough has to chill, so start them a couple hours in advance of when you need (want) them. I actually made mine the day before. I stored them in an airtight container, and they were just as yummy.
If you love Chocolate Cookies with rich chewy centers and a delicate outer crunch, you are going to love these cookies. I originally posted this recipe when I first started my blog, but I’ve tweaked it by making them easier to make and upping the chocolatey goodness with espresso powder. I really liked them when I first made them and really love them now.
Can’t make it now? Pin it for later!
This recipe requires that you roll the dough into 2 logs that are roughly 2 inches high and 12 inches long. I laid a piece of wax paper down and used a plastic ruler. My 18-inch ruler gets used as much in my kitchen as about any gadget does, and I can’t tell you how handy it is.
Cut the rolled dough into 1/2 inch slices and put them on your parchment paper lined baking sheet. Cover with sanding sugar. Like a blizzard, not like a dusting. That is what creates the crevices in these cookies. Sanding sugar is finer than white granulated sugar. You can use any superfine sugar. Do not overbake these cookies. Since they are thin, they will set up as they cool.
If you love Chocolate Cookies with rich chewy centers and a delicate outer crunch, you are going to love Easy Dark Chocolate Cookies that will feed a crowd!
- 1 1/4 cups butter softened to room temperature
- 2 cups sugar
- 2 eggs room temperature
- 1 tsp vanilla
- 3/4 cup dark cocoa powder sifted
- 1 tsp espresso powder
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
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In the bowl of an electric stand mixer, cream butter and sugar together. Add eggs and vanilla. Mix to combine.
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In a medium bowl, whisk flour, baking soda, sifted cocoa, espresso powder and salt together. Add to creamed mixture. Mix until combined. The dough will be thick.
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Roll the dough into 2 logs approximately 2 inches high and 12 inches long. Wrap in wax paper and chill for 2 hours.
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Preheat oven to 350 degrees F.
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Slice chilled dough in 1/2 inch rounds and put on a parchment-lined baking sheet. Cover heavily with sanding sugar.
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Bake 9-10 minutes. Do not over bake. Remove to a wire rack to cool completely.
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Store in an airtight covered container.
Prep time includes 2 hour chill time.
These cookies are perfect for a cookie exchange or treat for work or school because they go a long way. You could even keep a few at home for yourself because no one would ever know!
I love a great cookie, and if you do too you’re going to love these cookies too!
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