This chocolate lover’s cookie is perfect for holiday parties or Valentine’s Day!
New Years Eve is upon us! For me, this is a time for reflection and celebration. And with celebration comes holiday parties and decadent food. I’m not sure what it is about this time of year that makes me crave cookies but they’re an absolute essential at all of my holiday parties beginning with Thanksgiving and ending with the new year.
As you might imagine, I’m always dealing with leftovers. Typically I give some away but I’m often left with more than I want to enjoy in the immediate future. My solution? I freeze them. Freezing baked cookies is a great way to extend their life without sacrificing quality (and if you want to get really advanced, you can scoop and freeze cookie dough in advance of any holiday parties).
I’ve created an amazing chocolate cookie, aka The ultimate chocolate lover’s cookie, which I think will be perfect for New Years Eve parties. It’s a triple chocolate delight with cocoa powder, chocolate liqueur and chocolate chips. These are perfect for freezing. If you want to freeze multiple layers of cookies in one container, place waxed paper or plastic wrap in between each layer. Baked cookies will keep fresh in the freezer for up to 4 weeks. If wrapped tightly they can be stored even longer- up to 2 months. Valentines Day!
Natural Vs. Dutch-Process Cocoa Powder
This recipe uses Dutch-process cocoa powder. Did you know that different types of cocoa powder can produce different results in your recipe? If you’d like to know more about this, check out my post Natural vs. Dutch-Process Cocoa Powder.
The Ultimate Chocolate Lover’s Cookie
- 3 tablespoons Dutch-processed cocoa powder, preferably Valrhona
- 8 ounces all-purpose flour (approximately 1 3/4 cup)
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- optional: 1 teaspoon espresso powder
- 8 ounces unsalted butter, room temperature
- 6 ounces granulated sugar (approximately 2/3 cup)
- 1 large egg
- 3 tablespoons chocolate liqueur, such as Godiva
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chips, preferably bittersweet
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
- Sift the cocoa powder into the flour (to avoid lumps) and then whisk in the baking powder, salt and espresso powder (if using).
- In a stand mixer with the paddle attachment (or a hand mixer), mix the butter and sugar on medium high speed until evenly combined. Add the egg, chocolate liqueur and vanilla and mix on medium speed until just combined. Add the flour mixture and mix until just combined. Stir in the chocolate chips by hand.
- Use a 1-tablespoon cookie scoop to evenly portion out the cookie dough on the reserved baking sheets. Chill the cookie dough for 15 minutes or more. Bake for 12 minutes, preferably one sheet at a time on the middle rack, and allow to cool for several minutes before serving.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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