Chocolate Dreams

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Recipe photo
Hands-on time:
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Yield: 4 dozen 2" cookies

Recipe photo

Love deep, dark chocolate cookies? Daydream about crisp, melt-in-your-mouth goodness?

KAF friend and fellow baker Paul Basten, warmly known as "Paul in Ohio" by many, was kind enough to share his chocolate version of our mega-popular Vanilla Dreams. A few test kitchen tweaks, and a chocolate star is born. Thanks for sharing, Paul!

Chocolate Dreams

star rating (21) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 4 dozen 2" cookies
Published: 04/22/2011



1) Preheat the oven to 300°F. Lightly grease (or line with parchment) two baking sheets.

2) In a large mixer bowl, cream the butter and sugar for 1 minute, just to bring them together.

3) Combine the vanilla, baker's ammonia, and salt in a very small bowl. Stir to dissolve the ammonia; the salt won't fully dissolve. Combine the vanilla mixture with the butter and sugar, and beat until smooth.

4) Sift together the flour and cocoa. Add to the butter mixture and mix on low speed. The mixture will seem dry at first, but continue to mix for 3 to 5 minutes, until the dough comes together.

5) Break off pieces of dough about the size of a large gumball; a teaspoon cookie scoop works well here. Roll the pieces into balls. Space them on the prepared baking sheets, leaving 1 1/2" between them.

6) Use the bottom of a glass, dipped in sugar if necessary to prevent sticking, to flatten the balls to about 3/8" thick. Try using other kitchen items, such as a slotted spoon or a potato masher, to give different imprints.

7) Bake the cookies for 18 to 20 minutes, until the fragrance of chocolate begins to fill the kitchen. Transfer the cookies to a rack to cool. They will continue to crisp up as they cool. Store completely cooled cookies airtight for up to 5 days.

Yield: about 4 dozen 2" cookies.


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  • star rating 04/24/2015
  • Janet from Louisville KY
  • WOW! These are the best chocolate cookies I've ever eaten or made. Followed recipe exactly since it was first time. They are rich, rich, rich and oh so perfectly textured to crumble and melt in your mouth. Dough was sort of dry but held together when I pushed it into my scooper. Using a level teaspoon scoop I made 65 2" cookies. The vanilla version is also excellent but these chocolate....oh my!
  • star rating 03/03/2015
  • Kelly from DC
  • This dough never came together for me at.all. (I think the 20% humidity in my house didn't help matters.) It just stayed sandy in texture and nearly impossible to form into balls, much less press with anything. So I added a little half and half, then a little milk, until it started to stick. The edges still split a little when I pressed them on the sheet but at least I had something to bake. I used Dutch and black cocoas in a 1:1 ratio, but next time I'll change that to 2:1 -- these cookies were super dark, very rich and more like chocolate snaps.
    Yes - this IS a snappy chocolate cookie - not at all soft or chewy. It's helpful to start with overnight soft butter, but you were spot on to add milk to the recipe to help it come together. We hope you do find the cookie of your chocolate dreams. Happy Baking - Irene@KAF
  • star rating 06/10/2014
  • Boilerbaker1 from KAF Community
  • This recipe is dangerously delicious! I am so glad I invested in the baker's ammonia ingredient, as I will add this recipe to our regular cookie baking repertoire! Bakes well in a regular oven or using the convection mode. Crisp, but still melts on the mouth. I had no problem mixing the ingredients so the batter was not dry, but I used a small stand mixer.
  • star rating 12/16/2013
  • kimber5321 from KAF Community
  • These were super easy to make and they taste like brownies! Absolutely AMAZING!!!!!
  • star rating 07/05/2013
  • Carla from Denver, CO
  • I've made these several times...a grandson favoriate. Yesterday I added a bit of ancho chili powder..a heaping 1/2 teaspoon. Spicy, but not too much for us..paired them with homemade coffee ice cream for an adult treat. BTW, if you haven't tried condensed milk/whipped cream...NO's too easy to be true. For coffee I added espresso powder and Kahlua.
    Thanks for posting your tasty variation, Carla - and thanks for chatting with us using the LiveChat option on this website. Happy Baking! Irene@KAF
  • star rating 05/09/2013
  • Julie from Seymour, Indiana
  • I have always wanted to find a chocolate cookie recipe that has this high level of chocolate taste, and obviously this will be a "front runner" in my cookie arsenal. Made the cookies precisely by the recipe, using the baker's ammonia and KAF double dutch cocoa. I am a very happy baker today! The taste these cookies have, is a deep, rich chocolate flavor, but very tender and crisp. Love them!
  • star rating 01/21/2013
  • Marianne from Huntington Beach CA
  • My grandchildren aged 5 & 7 are very fussy about their cookies. They couldn't stop eating these. My granddaughter who doesn't like milk asked for a glass so she could dunk these cookies.
  • star rating 12/29/2012
  • DreamBaker from KAF Community
  • The texture of these reminded me of oreos or the cookie in a "thin mint". I think they would be great with some peppermint oil and dipped in chocolate. They were crispy, and broke apart into a sandy texture in my mouth. I made half a batch, but did not have bakers ammonia, so I had a bit of an off flavor from the baking powder. The came together quickly and very easily and even though the dough looked dry- it was fine after I pressed them. I had recently purchased a set of scoops one for muffins/cupcakes, one for cookies, and then a small tablespoon size that I have been reluctant to use. It made the perfect bite size. I prefer the dough over the baked cookies, but I am a dough fanatic and have been know to not even bake the cookies at all =). Luckily, for all of us dough lovers, these don't have an eggs; ). Also, they were super chocolaty. If I make these again I will make sure I find some bakers ammonia.
  • star rating 12/23/2012
  • Bernadette from Massachusetts
  • I was looking for a basic chocolate cookie recipe. I made this recipe, but added 1/4 cup of melted semi-sweet morsels to intensify the chocolate taste. I refrigerated the dough overnight. This made handling very easy. Instead of using sugar when I flattened the cookies, I used fine flake sea salt. Absolutely delicious. My sons loved them. I used a teaspoon scoop, my yield was 5 1/2 dozen.
  • star rating 12/19/2012
  • Mainegirlfriday from Bangor, Maine
  • really chocolate-y and crispy! the dough is dry, but I used my cookie scoop and then squeezed each dough lump into a ball as I rolled it between my hands. came together just fine (maybe the warmth of my hands melted the butter just a touch?). They can be a bit frustrating to squish flat, as they stick to the bottom of the glass, but I found they did well rolled in confectioners' sugar. Did some with Christmas colored sugars as well, but they sink in a bit. They baked in about 15 mins, and I rotated the sheet around and up & down in the oven around 10 mins. LOVE the baking ammonia. I'm looking for any recipe I can find that uses it now!!! (these, the vanilla dreams, and eggnog cookies are it so far)
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