Chocolate Fudge Gooey Butter Cookies (from scratch!

• Vegetarian

• Refrigerated

  • 1 Egg plus, large organic

• Baking & Spices

  • 1 1/2 cups All-purpose flour, pure organic unbleached
  • 2 tsp Baking powder, aluminum free
  • 1 1/2 cups Cane sugar, organic granulated
  • 3/4 cup Cocoa powder, raw
  • 1 cup Confectioners' sugar, organic
  • 1/2 tsp Sea salt, fine-grain
  • 3/4 cup Semi-sweet chocolates chips, fine quality
  • 1 tbsp Vanilla extract, pure

• Dairy

  • 1 (8-ounce/226-gram package organic cream cheese, organic
  • 1/2 cup Butter, organic grass-fed unsalted

Found on wickedgoodkitchen.com

Description

Ingredients

• 1½ cups (180 grams) pure organic unbleached all-purpose flour, such as Hodgson Mill®
• ¾ cup (60 grams) sifted raw cocoa powder (or favorite fine-quality cocoa powder)
• 2 teaspoons (about 8 grams) aluminum free baking powder
• 1 (8-ounce/226-gram) package organic cream cheese, such as Organic Valley®, softened
• ½ cup (1 stick/113 grams) organic grass-fed unsalted butter, softened
• 1½ cups (300 grams) organic granulated cane sugar
• 1 tablespoon (15 ml) pure vanilla extract
• ½ teaspoon fine-grain sea salt
• ¾ cup (128 grams) fine-quality semi-sweet chocolates chips, such as Guittard®, melted & slightly cooled
• 1 large organic egg plus 1 large egg yolk (mine weighed 73 grams w/o shells)
• 1 cup (120 grams) organic confectioners’ sugar, sifted, for rolling & dusting cookies

Directions

• In a medium bowl, whisk together flour, cocoa and baking powder until well blended. Set aside.
• Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together cream cheese and butter until well blended, creamy and smooth. Beat in sugar, vanilla and salt; mix until well combined and light and fluffy, scraping the bowl with a rubber spatula when necessary. With a rubber spatula, add melted and slightly cooled semi-sweet chocolate from the melted chocolate chips. Beat in until thoroughly combined. Add egg and egg yolk and beat in well until creamy and light, about 2 minutes on medium speed. Do not skimp on this important step as it develops the structure of the cookies.
• On low speed, gradually add flour mixture and mix until just fully incorporated. Dough will be very sticky. Cover work bowl and refrigerate for several hours or preferably overnight.
• Meanwhile, arrange oven rack in lower third of oven and preheat oven to 325ºF. Line two baking sheets with parchment paper; set aside. Place confectioners’ sugar in a small bowl; set aside.
• Measure enough dough to roll into generous 1-inch balls, using a 1 1/3-inch spring-loaded cookie scoop (or by measuring a generous tablespoon of dough with a measuring spoon) making sure each scoopful is in equal amounts. This is important for evenly baked cookies.
• Roll dough between palms of hands to achieve a small rounded ball and then roll in confectioners’ sugar to lightly coat. Place dough balls on prepared baking sheets at least 2 inches apart.
• Bake in preheated oven until cookies have spread into round cookie shapes and are puffed and crackly, about 14 minutes for fudgy cookies, 15 to 16 minutes for cake-like cookies and depending on size. Do not overbake. The cookies will still be soft in the centers.
• Transfer baking sheet to wire rack and allow cookies to cool on baking sheet for at least 10 minutes. Then, carefully remove cookies from baking sheet using a thin metal cookie spatula and transfer to wire rack to cool completely. Once completely cooled, transfer cookies to an airtight container. Repeat with remaining dough on prepared cookie sheets.
• If desired, chill the cookies in the refrigerator in an airtight container. Serve cookies chilled or at room temperature.