Dark Chocolate Cakey Cookies

Tuesday, 16 Dec 2008


Here’s another recipe I tried and modified from Holiday Cookies: And Other Festive Treats by Linda Collister.  I must confess that this recipe originally made mini-muffins and the adaptations I made created a batter with the consistency of cookie dough, so I went with the cookie idea.  They still kind of taste like muffins, and aren’t that sweet.  The way they turned out, they’d be great with a cup of coffee or tea.

Here’s the original recipe:

Chocolate Mini-Muffins

1/2 stick unsalted butter, at room temperature

1/4 cup sugar

1 extra-large egg, beaten

1/2 cup sour cream

1/3 cup white, bittersweet or milk chocolate chips, plus more for decorating

7/8 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

a pinch of salt

confectioners’ sugar, to dust

Preheat the oven to 350.  Put the butter and sugar in a mixing bowl and beat with a wooden spoon until fluffy.  Beat in the egg until thoroughly combined.  Finally, beat in the sour cream followed by the chocolate chips.

Sift the flour, cocoa, baking powder, baking soda, and salt into the bowl and combine without overmixing.

Spoon the mixture into the foil cases using 2 teaspoons, then decorate with a few extra chocolate chips.  Bake in the preheated oven for 12-15 minutes, until firm to the touch.

Let cool on a wire rack and serve dusted with confectioners’ sugar.  Store in an airtight container and eat within two days.  Makes about 30.



Here are the changes I made to the recipe:

-substituted 1/2 cup light ricotta for the sour cream because it’s what I had on hand (this might partially explain why the batter turned out really thick);

-used Hershey’s Special Dark cocoa instead of regular cocoa;

-spooned onto a cookie sheet instead of using muffin cups and pressed a few chocolate chips into the tops of each; and,

-did not dust with powdered sugar.

The batter didn’t spread very much and the consistency turned out still very much like a muffin — very cakey and not too sweet.  The main sweetness comes from the chocolate chips as there’s only 1/4 cup of sugar in the batter.  I did not dust the finished product with powdered sugar, but that would add more sweetness.  The photo in the cookbook shows these with white chocolate chips and that makes for a nice presentation.

Reader's Comments

  1. Ok I have all the ingredients & our son has to take cookies in on friday. So I will be attempting to whip these up on thursday. I will let you know how they turn out. 😉

  2. Cool! You might want to add a little bit of sugar because these really aren’t very sweet. They would probably be great as mini-muffins like the recipe calls for… my tinkering didn’t necessarily help this recipe. Oops.

  3. Thanks for adding me to your blogroll. Just so you know, dry dog food mashed with couch cushion = disastrous results!!!!! But hey, I tried, eh???

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