Chocolaty and perfect, here is one more recipe adapted from
Cook’s Country April/May 2013. Their recipes never disappoint and are always developed
to perfection. Twenty four pounds of sugar later you just know the recipe they
put out is well tested. Keep in mind to cool down the melted butter and for
best result use dark brown sugar. Don’t over bake. Next time I will be more
generous with sugar, the cookies should be thoroughly dusted both for looks and
for balancing sweet and bitter. The more you flatten the cookies the crisper
they will get and the less they will crinkle. I made a mental note to be light
handed next time. Yes I will make these again.
CHOCOLATE SUGAR COOKIES
1/3 cup sugar
3/4 cup unsweetened cocoa
1/2 tsp baking soda
1/4 tsp baking powder
7/8 cup butter
1-3/4 cups brown sugar
1 Tbsp vanilla extract
1/2 tsp salt
1 egg
1 egg yolk
1-1/2 cups plus 2 Tbsp flour
- Preheat the oven to 350 F.
- Line two baking sheets with parchment paper.
- Place granulated sugar in shallow dish and set aside.
- Combine flour, cocoa, baking soda and baking powder in a bowl.
- Microwave two thirds of the butter until melted
- Remove melted butter and sir in remaining butter until it fully melts in residual heat.
- Let the butter cool for ten minutes.
- Whisk brown sugar, vanilla and salt into butter until no lumps remain.
- Whisk in the egg and the egg yolk.
- Add the flour and stir just to combine.
- Scoop up 2 Tbsp of dough and roll it into the sugar, forming a ball.
- Place on a prepared baking sheet. Repeat with the rest of the dough.
- Flatten the cookies to 2 inch diameter with the bottom of a drinking glass.
- Sprinkle each cookie with 1-1/2 tsp of the remaining sugar.
- Bake 1 sheet at a time for 15 minutes. Cookies will be slightly underdone in the cracks.
- Let cool for 5 minutes and transfer to wire racks.
