Chocolate Mayo Cake Cookies
Prep Time:
30 mins.
Cook Time:
10 mins.
Yield:
36 Cookies
Baking with Blue Plate Mayo results in melt-in-your-mouth cakes and cookies, and this recipe delivers a little bit of both. Include these tasty cookies on any holiday party table or pack them in tins as gifts anytime of year.
Ingredients
- 2 ¼ cups cake flour, sifted before measuring
- ½ cup cocoa powder, unsweetened American-style
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 stick (8 tablespoons/113 grams) unsalted butter, room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar
- 1 egg
- ½ cup Blue Plate Mayonnaise
- 2 teaspoons vanilla extract
Directions
- Sift together cake flour, cocoa powder, baking powder and baking soda and set aside.
- Using a hand-held electric mixer or stand mixer, cream butter and sugar together until light and fluffy, about 4 minutes. Add egg, mayonnaise and vanilla until just combined, about 30 seconds. Add flour mixture and beat on low speed until completely combined.
- Refrigerate dough in an airtight container for at least 30 minutes and up to 4 days. The dough can also be frozen for up to 3 months.
- Preheat oven to to 350℉. Line 2 baking sheets with parchment paper.
- Scoop cookie dough with a 2-tablespoon ice cream scoop and place on the baking sheet, 2 to 3 inches apart. Place 12 scoops on each baking sheet. Using your palm, gently press down on each cookie to slightly flatten them.
- Bake until cookies are just set, about 10 minutes. Let them cool on the baking sheet for 2 to 3 minutes and then transfer to a wire rack. Once cooled, cookies can be stored in an airtight container for up to 5 days.
