Dessert Desserts Kitchen Valentine's Day Winter Holidays

Cow Lick Double Chocolate Cookies

By Sydney Rosen

If you’re reading this and thinking “chocolate and Cow Lick… what?!” you’re probably not alone. But don’t just breeze by this cookie recipe, it’s got some amazing flavors packed into a little bite. Rich chocolate, a dash of warm cinnamon and a nice heat bite at the end, Chocolate Cow Lick Cookies will surprise your taste buds and your guests who try this awesome cookie. Perfect for the holidays, we hope you’ll add this cookie to your recipes and enjoy!

Ingredients

Print Recipe

Cookies

1 1/2 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp Cow Lick seasoning
1/2 tsp ground cinnamon
1 1/2 sticks unsalted butter, softened
1 cup granulated sugar
1 large egg
1 1/2 tsp vanilla extract

Additional Chocolate Glaze

2 8-oz bars of semi sweet baking chocolate (I use Ghirardelli)
1/3 cup heavy whipping cream
1/2 tsp Cow Lick seasoning (plus more to taste depending on how spicy you like your chocolate)
A few teaspoons of powder sugar (to even out the sweetness)

Directions

Sift together dry ingredients.
Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes.
Mix in egg and vanilla. Reduce speed.
Add flour mixture.
Mix until just combined. Dough will become stiff.
Wrap mixture in Saran wrap and refrigerate for 1 hour to overnight.
When ready to cook, take mixture out of fridge and allow to come to room temperature.
Preheat oven to 350°F. Line cookie sheet with parchment paper.
Roll into log and slice, or roll dough out to 1/4 inch thick and cut out shapes.
Bake for about 10 minutes, or until sides are firm and center is slightly resistant.

For additional chocolate glaze