Chocolate cookies with a gooey center make decadent treats.Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/3kZEARQWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Super Chocolatey ButtonsRecipe courtesy of Food Network KitchenTotal: 3 hr 30 minActive: 45 minYield: 60 to 65 cookiesLevel: EasyIngredients1 stick (8 tablespoons) unsalted butter4 ounces unsweetened chocolate, chopped8 ounces semisweet chocolate, chopped in chip-size pieces1 1/2 cups granulated sugar1 cup light brown sugar1 teaspoon pure vanilla extract4 large eggs2 tablespoons buttermilk1 cup all-purpose flour (see Cook's Note)1/2 cup cocoa powder, plus 1/2 cup for rolling1/2 teaspoon kosher salt1/4 cup confectioners' sugar, for rollingDirectionsPosition racks in the lower and upper third of the oven. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.)Put the butter, unsweetened chocolate and 4 ounces semisweet chocolate in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)Stir the granulated and light brown sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.Whisk together the flour, 1/2 cup cocoa and the salt in another bowl. Add them to the egg mixutre and stir until just mixed. Stir in the remaining chip-size semisweet chocolate. Cover and refrigerate the dough until firm enough to scoop, about 1 hour.Roll the dough into scant 1 tablespoon (about 3/4 inch) balls and place 1 inch apart on the baking sheets. Refrigerate until firm, about 1 hour.Preheat oven to 350 degrees F.Put the remaining 1/2 cup cocoa powder and the confectioners' sugar in two separate bowls for rolling. Roll the dough balls in the confectioners' sugar, then in the cocoa powder and place on the baking sheets. Bake until the cookies set but are soft and fudgy on the inside, 10 to 12 minutes.Cool the cookies on the baking sheets for 5 minutes, and then transfer to a rack to cool completely.Cook's Note When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Copyright 2017 Television Food Network, G.P. All rights reserved.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #SuperChocolateyButtons #12DaysOfCookies #FoodNetworkSuper Gooey Chocolate Buttons | Food Networkhttps://youtu.be/evFz2IjZsQI
