I’ve been doing a lot more baking (and running) during this time. It’s not that I have more free time – like many others working from home with kids, my free time seems to be less than ever … but on the weekends, I take a break from work and enjoy baking. I don’t feel guilty if my kids don’t want to join me (though sometimes they do), because I’m with them all week. So instead, I enjoy baking something and we all enjoy it Sunday evening for dinner.
A few weeks ago, a coworker of mine shared that she had some extra masks from a friend who had made them. We have yet to get any cloth masks, and she offered to share some with me. She loves anything chocolate, so to thank her, I baked some of these cookies to share with her. If you like chocolate, and slightly salted chocolate, I highly recommend you try these out. They’re easy, don’t require and dough sitting, and require one bowl to make. And, if you make them the size I do, they’re small and you can easily enjoy more than one at a time.
Bite-Size Sea Salt Chocolate Fudge Cookies
Here’s what you need:
- 1/2 cup unsweetened cocoa powder
- 1 cup white granulated sugar
- 1/2 cup butter, melted
- 3 tablespoons vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt + pinch of sea salt for topping
- 1/4 cup semisweet chocolate chips
Here’s what you do:
- Preheat your oven to 350°F. Line 2 cookie sheets with parchment paper or Silpat.
- In a large bowl, melt the butter in the microwave (you can also melt the butter over the stove top, being careful to not let it burn).
- Add in the cocoa powder, sugar, vegetable oil, egg and vanilla. Mix well.
- Gradually add the flour, baking powder and 1/4 teaspoon salt. Mix until just combined and the dough has formed — do not overmix.
- Scoop out the dough, and make rounded tablespoon-full size balls (for larger than bite-size, you may want to do about 2 TBs of dough) Press them down slightly (they don’t really spread, so this will be how they look), and add 3-5 chocolate chips on each dough ball. Sprinkle sea salt on top of each cookie.
- Bake for 10-12 minutes. The cookies will be soft and may look undercooked when they come out of the oven, but you don’t want to overcook them. Cool on a cooling rack and then enjoy.
- Makes about 2 dozen bite-size cookies.
Put them in a tupperware and share them with a friend! Or just eat them yourself.
Some questions for you:
- Are you a salted chocolate fan?
- Do you have masks? What kind?