These one of the soft cookies I’ve ever had, the perfect amount of sweetness but very chocolate forward.
I created these after I stopped eating Oreos due to them being highly processed, so I came up with these as an alternative. I wasn’t a fan of the filling either, but feel free to make your own icing to fill these up.
Soft Chocolate Cookies
Ingredients
Instructions
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Preheat oven to 350 F/ 176C
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Mix all the dry ingredients in a mixing bowl: flour, cocoa powder, baking soda, salt
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Whip the butter with the brown sugar until well incorporated and airy, then add in the egg and vanilla extract and mix well.
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Slowly mix in the dry ingredients into the butter mixture until combined.
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Portion out the cookie dough balls (3-4 TBS) and spread them about 4 inches apart on a baking tray with parchment paper.
If you're using a stainless steel pan, you don't need parchment paper. Just use a spatula to scrap the cookie off the tray once cooled.
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Bake them for 8-12 minutes. I personally bake them for 8 minutes for the softest cookie, but leave it in there longer if you want a crisper cookie.
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Sprinkle flaky sea salt once the cookies are out the oven and let it cool completely before serving.
