Dark Chocolate Vanilla Cookies


"It's not often that we find someone who doesn't like a great, soft, crumbly chocolate cookie, so these are our go-to treats that serve many purposes," say Todd Porter and Diane Cu. "When there are new neighbors, we welcome them to the neighborhood with a platter. If our mail carrier or UPS driver is working hard and delivering heavy packages to us, we'll send out a thank-you in a bag of these cookies. Need to apologize to someone? These are the perfect catalysts to start the conversation again and to admit that you screwed up. Dark Chocolate Vanilla Cookies double as the perfect holiday baked good, too, because the light dusting of powdered sugar adds the perfect analogy to soft, drifting snow. Better yet, pairing these with some eggnog or hot apple cider is a fabulous finish to a feast. These chocolate cookies are best eaten while still warm (aren't most cookies?) or at least on the same day."

Total Time:
3 hrs
24 to 30 cookies


  • ¾ cup all-purpose flour (100 gm)

  • ½ teaspoon baking powder

  • ¼ teaspoon kosher salt or sea salt

  • 8 ounces dark chocolate, chopped (225 gm)

  • 3 tablespoons unsalted butter (45 gm)

  • 1 tablespoon vanilla extract

  • 2 large eggs, at room temperature

  • cup sugar (65 gm), plus extra for coating

  • Confectioners' sugar, for coating


  1. With racks positioned in the upper and lower thirds of the oven, preheat the oven to 325°. Line a couple of baking pans with parchment paper. In a bowl, whisk together the flour, baking powder and salt for at least 20 seconds. Set aside.

  2. Combine the dark chocolate, butter and vanilla extract in a medium bowl; place it over a pot of simmering water to gently melt the chocolate and butter. Remove the bowl from the heat.

  3. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs and 1/3 cup sugar and whip on high until the mixture forms a well-defined ribbon when the whisk attachment is lifted out, about 5 minutes. Gently stir in the melted chocolate mixture until combined. Stir in the flour mixture until just combined. Cover and refrigerate until firm (1 to 2 hours).

  4. Pour the granulated sugar and confectioners' sugar in a separate small bowls. Form the chilled dough into 1 inch balls. Roll the balls in the granulated sugar, and then roll in the confectioners' sugar to coat. Place on the prepared baking sheets, spaced about 1 inch apart.

  5. Bake for 6 minutes then rotate the cookies sheets and bake for another 6 to 8 minutes. Cookies should still be slightly firm on the edges and fairly soft in the centers. Don't overbake. Let the cookies cool on the baking pan until firm enough to handle, then transfer to a cooling rack.

Make Ahead

The dough can be refrigerated for up to 5 days or frozen for up to 1 month.

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