Chocolate Bear Paw Cookies

Chocolate Bear Paw Cookies are a soft chocolate cookie with a bear paw pattern made out of dark and semi-sweet chocolate.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 15

Cool Time 30

Total Time 1

Servings cookies

Calories 101kcal

Author Meghan

Equipment

2 cookie sheets
parchment paper

Ingredients

For the Dough:

1 cup flour
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
8 tablespoons butter
6 tablespoon sugar
6 tablespoon brown sugar
½ teaspoon vanilla extract
1 egg

For Decorating:

24 Ghirardelli dark chocolate melting wafers
96 Ghirardelli semi-sweet chocolate chips

Instructions

Preheat oven to 375°F. Line 2 cookie sheets with parchment paper.
In a small bowl, stir together flour, cocoa, baking soda and salt. Set aside.
In the bowl of a stand mixer, beat butter, granulated sugar, brown sugar and vanilla on medium speed until creamy. Add eggs and beat well.
Gradually add flour mixture, mixing until just combined.
Use a 1-inch dough scoop to portion 12 scoops of dough onto each parchment lined cookie sheet, spacing well so the cookies do not touch as they spread during baking.
Bake 6 minutes. Remove the cookie sheet from the oven. Allow cookies to cool for 1 minute.
Place a single melting wafer flat side up in the lower-center of a cookie and place 4 semi-sweet chocolate chips flat side up around the top of the melting wafer to make the toes of the bear paw.
Cool the cookies on the cookie sheet completely before packaging or storing.

Notes

Store the cookies in an airtight container at room temperature, just as you would traditional chocolate chip cookies. For best flavor and texture, these should be consumed within a few days of baking.

Nutritional information is only an estimate and will vary based on your ingredients and substitutions.

Source: Cookie base recipe adapted from Hershey's Perfectly Chocolate Chocolate Chip Cookies

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