Muscovado Cocoa Chip Cookies

Molasses-heavy muscovado sugar and intense bittersweet chocolate create an insanely fudgy texture in these crave-worthy cookies. The secrets[ to perfecting these cookies are: avoid over-mixing the dough, baking straight from frozen and pulling the cookies from the oven when they're almost underdone to avoid over-cooking.]

Total Time:
1 hr 5 min
25 min
30 min
10 min

12 servings

  • 1 1/3 cups (6 ounces) all-purpose flour, spooned and leveled
  • 1/3 cup (1 ounce) unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 6 tablespoons (3 ounces) unsalted butter, at room temperature
  • 1 cup (7 5/8 ounces) dark muscovado sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/3 cup (2 ounces) chopped bittersweet chocolate (60- to 70-percent cacao)
  • Line a 12-by-17-inch baking sheet with parchment paper.

  • Into a medium bowl, sift together the flour, cocoa powder, baking soda and salt.

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add 2/3 cup of the sugar and beat until light in color and texture, about 3 minutes. Add the egg and vanilla extract and beat until the egg is fully absorbed and the mixture lightens in color, 1 minute more. Reduce the speed to low and gradually stir in the flour mixture just until combined (avoid over-mixing or the cookies will be dry!). Stir in the chocolate.

  • Use a 1 tablespoon measuring spoon to portion the dough onto the prepared baking sheets- 12 cookies per sheet, evenly spaced (the cookies won't spread too much during baking). Freeze until the dough is solid, about 30 minutes.

  • Meanwhile, position a rack to the center of the oven and preheat the oven to 350 degrees F.

  • Roll the dough balls in the remaining 1/3 cup sugar to coat completely.

  • Bake the cookies just until they are slightly puffed and the edges can be lifted off the parchment with a fingertip, but the cookies look somewhat underdone and soft towards the center, 10 minutes, being careful not to over-bake. Cool the cookies completely on the baking sheet set over a wire rack. Store in an airtight container at room temperature for up to 5 days.

Cook's Notes: Store the frozen dough balls in a resealable plastic bag in the freezer for up to 6 months. To bake from frozen, add about 1 minute onto the baking time.

This recipe has been updated and may differ from what was originally published or broadcast.

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