Classic Chocolate Cookies

Sesame Street was a favorite show of mine when I was a little kid. Back in those days, it was one of the only age-appropriate shows on tv at all.  Ernie and Bert were some of my favorite characters. Ernie loved to eat cookies (almost as much as Cookie Monster) and they figured into many of his stories. In one particular segment, Ernie "accidentally" takes a bite of Bert's cookie. Hoping to hide the bite, he starts eating around the edges in an attempt to make it round again. Eventually, he eats the whole cookie. Watch the rest of the skit to see what happens when Bert comes to claim his cookies.

I always thought the cookies in that story were chocolate. In reality, the cookies could've been ginger snaps, or molasses (or any other brown cookie), but to my 5-year-old mind, they were chocolate cookies. I specifically looked for a recipe that would resemble the ones I remembered from the story. Not only do these cookies fit the bill, but they taste amazing as well. I feel like I captured a bit of my childhood when I made them.

Classic Chocolate Cookies
adapted from The Best of Fine Cooking, Cookies
(under the name "Dark Chocolate Crackles")

Note: this cookie dough freezes well. Shape the dough into balls, and then freeze. When ready to bake, thaw the dough and continue with the directions.

2 ½ c all-purpose flour
1 tsp baking soda
¼ tsp salt
2 sticks unsalted butter, softened
2 c firmly packed brown sugar
⅔ c unsweetened cocoa powder (not dutch-process)
1 ½ tsp vanilla extract
3 large eggs
8 oz bittersweet chocolate, melted and cooled to lukewarm
3 Tbs granulated sugar


Position a rack in the center of the oven and preheat to 350°F. Line 3 cookie sheets with a baking liner or parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, beat the butter and brown sugar together. Beat in the cocoa powder and vanilla until well combined. Add the eggs one at a time, beating between each addition. Add the melted chocolate and beat on low until blended. Add the flour mixture and mix on low until just combined.

Shape dough into 1 ½ inch balls (I used an ice cream scoop.) Place balls about 2 inches apart on prepared cookie sheets. Flatten the balls slightly with the palm of your hand. Sprinkle sugar over the tops of the cookies. Bake one sheet a time, until the cookies are a bit cracked on the top, 11-12 minutes. Remove from the oven and let cookies cool on the sheet for 5 minutes. Transfer cookies to a rack and cool completely.