Servings: 24 Cookies
Equipment
- Whisk
- Large Bowl
- Hand or Stand Mixer
- Rubber Spatula
- Aluminum Foil or Plastic Wrap
- Refrigerator
- Oven
- Baking Sheet
- Parchment Paper or Silicone Baking Mats
- Cooling Rack
Ingredients
- 1 Cup All Purpose Flour
- 1/2 Cup Guittard Cocoa Rouge 22/24% Dutched Cocoa Powder (8oz)
- 2 tbsp Guittard Cocoa Rouge 22/24% Dutched Cocoa Powder (8oz)
- 1 tsp Baking Soda
- 1/8 tsp Salt
- 1/2 cup Unsalted Butter (softened to room temperature)
- 1/2 Cup Wholesome Organic Cane Sugar
- 1/2 Cup Packed Wholesome Organic Light Brown Sugar
- 1 Large Egg (room temperature)
- 1 tsp Pure Vanilla Extract
- 1 Cup Guittard Santé No-Sugar-Added 72% Dark Chocolate Baking Wafers
- 3 tbsp Wholesome Organic Cane Sugar
- 1 Cup Granulated Sugar
Instructions
- Whisk the flour, 1/2 Cup Guittard Cocoa Rouge 22/24% Dutched Cocoa Powder (8oz) + 2 tbsp Guittard Cocoa Rouge 22/24% Dutched Cocoa Powder (8oz), baking soda, and salt together in a large bowl. Set aside.
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter, cane sugar, and brown sugar together on medium high speed until fluffy and creamed, about 2 minutes. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
- On low speed, slowly mix the dry ingredients into the wet ingredients until combined, then beat in the 1 Cup Guittard Santé No-Sugar-Added 72% Dark Chocolate Baking Wafers. The cookie dough will be thick and sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours and up to 3 days. Chilling is mandatory for this cookie dough.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 15 minutes. You can preheat the oven during this time.
- Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls. Roll each ball very lightly in cane sugar, then generously in the confectioners’ sugar. Place 3 inches apart on the baking sheets.
- Bake the cookies for 11-12 minute. The cookies will be thick, but will deflate slightly as they cool!
- Cool cookies for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely, and enjoy!
Notes
Cookies stay fresh covered at room temperature for up to 1 week.