Vanilla & Chocolate Rock Cookies

star rating (6) rate this recipe »
Recipe photo

Vanilla & Chocolate Rock Cookies

star rating (6) rate this recipe »
Published prior to 2008

Come on, admit it—your favorite chocolate chip cookie is just big hunks of chocolate, barely held together in a tasty, buttery dough. Here 'tis!

1/2 cup (1 stick) unsalted butter
3/4 cup sugar
2 1/2 teaspoons vanilla extract
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon espresso powder (optional)
1 large egg
1 1/2 cups King Arthur Unbleached All- Purpose Flour
2 cups (12 ounces) semisweet chocolate chunks or bittersweet chocolate buttons

Preheat the oven to 425°F. Lightly grease (or line with parchment) two baking sheets.

Melt the butter in a microwave-safe bowl, add the sugar, and return to the microwave for 30 to 45 seconds, till the mixture is hot to the touch. Cool slightly, and beat in the vanilla, baking powder, salt, espresso powder, and egg. Let cool to lukewarm, then add the flour and chocolate chunks or buttons, stirring briefly, just until well combined.

Drop the dough by tablespoonfuls onto the prepared baking sheets. Bake the cookies for 9 minutes, until they're barely set. Remove them from the oven, and cool right on the pan. Yield: 2 dozen cookies.

Reviews

1
  • star rating 11/09/2014
  • kush16486 from KAF Community
  • This makes a great refrigerator cookie. I'll mix up a batch of dough, leave it in the 'fridge and let my kids bake some when they want. At least, I hope they're baking them and not just eating the dough. Because, truthfully, they're pretty good raw, too.
    We do caution against consuming raw flour. barb@KAF
  • star rating 08/11/2014
  • tht523 from KAF Community
  • Easy and fast to make. I used Ghirardelli 60% bittersweet chips. They did indeed taste very chocolately, which was great. However, the actual cookie was very bland, not tasting of much. I have a bittersweet chocolate chunk shortbread that I much prefer. Sorry -- they are a pretty cookie, but they don't make it in the taste department.
  • star rating 02/10/2010
  • Mia from Philly, PA
  • Amazing!!!! I have tried many different recipes, from healthy to not-so-healthy and these have received the best praise in the house so far! They are even good days later, which is a quality not many have. Make sure to buy better, more expensive chocolate chips as it really makes a difference. I am going to make them again tonight.
  • star rating 08/19/2009
  • Helene from Buffalo Grove, IL
  • I love these cookies. I enjoy the traditional choco chip cookies made with brown sugar, but I have been looking for a butter type cookie with lots of chocolate, and these are it. They are really a FAVORITE.
  • star rating 05/24/2009
  • Jane from Latham, NY
  • I've made these cookies several times and they're delicious. They never last long and are always a big hit!! I lower the temperature a bit and watch them carefully. Never disappointed!!
  • star rating 05/02/2009
  • Teresa from Whitestone, NY
  • I noticed most of your chocolate chip cookie receipes call for 2 cups of flour, whereas this recipe only uses 1 and 1/2 cups of flour? The cookies came out okay but did not spread. I shaped into balls first with a scoop and then flattened them out. I realized that after putting in the 12 oz of chocolate chunks, the ratio of flour to chips seemed low. I followed the recipe exactly and did not alter the amount of flour. The bottom of the cookies were a bit burnt after 9 minutes at 425 degrees, I suspect due to the amount of chocolate that had settled to the bottom and stuck to the parchment paper a bit. What could I have done to make the cookies better?
    Great inquiry! Your observations about lots of chocolate and little batter are spot on. This recipe features "big hunks of chocolate barely held together in dough". If you prefer a more traditional chocolate chip cookie, look over our recipes to see if the thin/crispy or the thicker/soft version better meets your expections. Irene at KAF
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