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Chocolate Blossom Cookies: A Delicious & Easy Recipe

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Rich, tender chocolate cookies topped with a chocolate star. Perfect for holidays or any occasion!

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup milk
  • Approximately 48 chocolate stars or other small chocolate candies for decoration

Instructions

  1. In a large bowl, or the bowl of your stand mixer, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes on medium speed. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
  2. Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. The mixture should be smooth and well combined.
  3. In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Add the milk and mix until just combined. The dough will be thick and slightly sticky.
  5. Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, or preferably overnight.
  6. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  7. Remove the chilled dough from the refrigerator. Using a cookie scoop or a spoon, scoop out rounded tablespoons of dough. Roll each portion into a ball. If the dough is still too sticky to handle easily, you can lightly flour your hands.
  8. Place the dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
  9. Bake for 8-10 minutes, or until the edges are set and the centers are slightly soft. Be careful not to overbake the cookies, as they will continue to bake on the baking sheet after you remove them from the oven.
  10. Immediately after removing the cookies from the oven, gently press a chocolate star or other small chocolate candy into the center of each cookie.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Use high-quality cocoa powder for the best flavor. Dutch-processed cocoa powder is recommended.
  • Don’t overmix the dough.
  • Chilling the dough is essential.
  • Baking times may vary depending on your oven.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
  • If cookies are spreading too much, ensure butter isn’t too soft and chill the dough longer.
  • If cookies are too dry, avoid overbaking and measure flour accurately.
  • If cookies are too tough, avoid overmixing.
  • If chocolate candies are melting too much, let cookies cool slightly before adding them.

Find it online: https://mmmflavors.com/chocolate-blossom-cookies/