Soft chocolate sugar cookies
Go with a high quality dark cocoa powder for this recipe. The darker the cocoa, the more chocolate richness you'll get from your cookies.
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These cookies turned out to be an unexpected hit at work. I say unexpected because to me, they would've gone in "yup, good" category but not enough for me to warrant having a second cookie. My bar is rather high for that. Yet I put a couple dozen of these cookies out at work at 8 a.m. and two hours later, there were only three left. I also got a personal visit from one co-worker who dropped by my office while eating one to tell me they were good, an e-mail from another saying the same thing, an instant message from a third and a personal thanks from a fourth when I was in the kitchen getting some water. There you go then – lots of recommendations from my co-workers and heaven knows they've had to be my guinea pigs on less successful experiments so they know their baked goods.Skip to next paragraph
The Pastry Chef’s Baking
Carol Ramos trained to be a pastry chef at the Culinary Institute of America and has her certification in baking and pastry arts, but she has never baked professionally. Baking is just something she loves to do. Her blog chronicles her baking odyssey as she tests out different recipes. Her goals are to share her love of baking and convert people into becoming bakers, one dessert at a time.
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Chocolate sugar cookies
From Mel's Kitchen Cafe
1/3 cup (2-1/3 ounces) granulated sugar
1-1/2 cups plus 2 tablespoons (8 1/8 ounces) all-purpose flour
3/4 cup (2-1/4 ounces) unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
14 tablespoons butter
1 3/4 cups packed (12-1/4 ounces) dark brown sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
1 large egg plus 1 egg yolk
1. Pour the granulated sugar in a shallow bowl and set aside. In a medium bowl, stir together the flour, cocoa, baking soda, and baking powder.
2. In a large bowl, melt 10 tablespoons of the butter in the microwave. Microwave the butter until just melted. Stir in the remaining 4 tablespoons butter until melted. Allow the butter to cool for 5-10 minutes (it should be about 90-95 degrees on an instant read thermometer).
3. Whisk the brown sugar, vanilla, and salt into the melted butter until the mixture is completely smooth. Whisk in the egg and egg yolk until smooth. Stir in the flour mixture until just combined. Chill the dough briefly to firm up if it's too soft. Scoop into dough balls, about 2 tablespoons per cookie. Freeze for baking later if desired.
4. When ready to bake, preheat the oven to 350 degrees F.
5. Roll the dough balls in the granulated sugar and place on lined (with parchment or silpat liners) baking sheets.
6. Bake the cookies, one sheet at a time, until they have puffed and have cracks running through the top, about 12-14 minutes. Don't overbake or the cookies will be dry. Transfer the cookies to a baking rack to cool completely.
Related post on The Pastry Chef's Baking: Nutella-Stuffed Brown Butter Chocolate Chip Cookies
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