Dark Chocolate Candy Cookies

Name: Dark Chocolate Candy Cookies
Total time: 1 h
Yield: 5 dz.
Ingredients: 1 1/4 c. all-purpose flour; 2/3 c. Dutch process cocoa powder; 1 tsp. baking powder; 1/4 tsp. kosher salt; 1/2 c. unsalted butter, at room temperature; 3/4 c. light brown sugar; 1/4 c. granulated sugar; 1 large egg, at room temperature; 1 tsp. vanilla; 2 oz. bittersweet chocolate, roughly chopped; 12 mini matcha tea KitKats (found at Asian food stores), chopped

By The Good Housekeeping Test KitchenPublished: Aug 1, 2019

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Mike Garten

Yields:

5 dz.

Total Time:

1 hr

Cracked pieces of pale green candy bars are hiding among chocolate chunks in these delicious dark chocolate cookies.

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Ingredients

1 1/4 cups all-purpose flour
2/3 cup Dutch process cocoa powder
1 tsp. baking powder
1/4 tsp. kosher salt
1/2 cup unsalted butter, at room temperature
3/4 cup light brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1 tsp. vanilla
2 oz. bittersweet chocolate, roughly chopped
12 mini matcha tea KitKats (found at Asian food stores), chopped

Directions

1. Step 1Heat oven to 350°F. Line baking sheets with parchment paper. In medium bowl, whisk together flour, cocoa, baking powder, and salt.
2. Step 2Using electric mixer, beat butter and sugars in a large bowl until light and fluffy, about 3 minutes. Reduce mixer speed to low and add egg and vanilla, then flour mixture, mixing until just incorporated. Fold in chopped chocolate and KitKats.
3. Step 3Drop dough onto prepared baking sheets, spacing 2 inches apart, and refrigerate until chilled, at least 20 minutes.
4. Step 4Bake, rotating positions of pans halfway through, until cookies are puffed and just set, 8 to 10 minutes. Let cool on sheet for 2 minutes, then transfer to wire rack to cool completely.