Double Chocolate Blossom Cookies
A cross between peanut butter blossoms and crinkle cookies, these chocolate blossom cookies are the perfect rich treat for Valentine’s Day, Christmas, or really any day of the year. They are so chocolatey and fun, and they remind me a bit of soft, chewy brownies, only in cookie form. This is a soft cookie dough, which unfortunately means it requires a bit of chilling…four hours, to be exact (I know, I know!). Chilling the dough will keep your cookies from spreading too much in the oven, and perhaps most importantly, it will make the dough rollable (it’s too sticky once it’s first mixed up).
What You Need
Chocolate blossoms can be made with just a handful of ingredients, most of which you will already have on hand. Here are few of the important ones:
Sugar. We’ll use granulated and brown sugar (either light or dark brown sugar will work) in the dough and powdered sugar for rolling. You could also use a coarse or plain granulated sugar for rolling if you don’t want to use powdered sugar. Cocoa powder. Natural cocoa powder is my preference here. Dutch process cocoa will work, but it will give you a darker chocolate flavor, so keep that in mind! Baking powder. Yes, these cookies need one tablespoon (not teaspoon!) of baking powder. Butter. Make sure your butter is softened, but not so softened that it is melty. Use unsalted butter since we are adding salt ourselves. Hershey kisses. Milk chocolate kisses are classic, but you can get creative here (after all there are SO many varieties of kisses to choose from!! Peppermint kisses would be a fun holiday twist on this recipe for Christmas!
SAM’S TIP: Be careful to measure your flour properly! As with so many cookie recipes, adding too much flour to the dough can make it crumbly and dry. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Chocolate Blossoms
SAM’S TIP: Don’t over-bake your cookies (unless you want them dry, crumbly, and crisp!). Pull them out of the oven when the edges look just set and the centers still look a bit underdone. They will finish cooking outside the oven on their baking sheets for perfectly soft and chewy results. So which do you prefer–peanut butter or chocolate blossom cookies? It’s SO hard to choose, I know! Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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