Sunday, June 2, 2013
Chocolate Sugar Cookies
I don't make a lot of sugar cookies because they are kind of fussy and have plenty of steps. Mix dough, chill dough, roll out dough, cut dough, make cute shapes, bake cute shapes and finally you must make icing and then frost and decorate the cute shapes.
Please know that I do admire the bakers that create works of art in the shape of cookies. I also think they taste wonderful.
So after all of that why am I making Chocolate Sugar Cookies??? These are very easy to come together, a couple of bowls--no mixer and they were ready to bake. No chill time, no rolling, heaven! Thanks Tracey's Culinary Cooking Adventure for this yummy cookie
Chocolate Sugar Cookie
1 1/2 cups plus 2 tablespoons flour (8 1/8 oz)
3/4 cup (2 1/4 oz) unsweetened cocoa powder, sifted (yes, I really did sift it)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
14 tablespoons butter, divided
1 3/4 cup (12 1/4 oz) dark brown sugar
1 tablespoon vanilla
1/2 teaspoon salt
1 large egg
1 large egg yolk
Heat oven to 350 degrees.
Put 1/3 cup granulated sugar in a wide shallow dish.
In a medium bowl whisk together the flour, cocoa, baking powder and baking soda.
Add 10 tablespoons of the butter to a microwave safe bowl and microwave in 20 or 30 second bursts until melted. Stir in the remaining 4 tablespoons butter until it is completely melted. Set the butter aside until lukewarm. It should read 90-95 degrees on an instant read thermometer. Don't skip this step--if the butter is too warm the cookies will not bake properly. Add the brown sugar, vanilla and salt and whisk until incorporated. Mix in egg and egg yolk until well combined. Switch to a rubber scraper and stir in the dry ingredients just until combined.
Shape the dough into balls--I used a medium Pampered Chef Scoop. Roll the balls in the sugar you put in the shallow bowl, coating all sides. Place on a sheet pan lined with parchment paper. Use the bottom of a glass to press the balls down so each of the cookies has a diameter of about 2 inches. Sprinkle the tops of the cookies with coarse sanding sugar.
Bake until the cookies are slightly puffy and the edges are just barely set, about 12 to 13 minutes. Transfer to a cooling rack and let the cookies cool a few minutes, remove to a wire rack and cool completely. Makes about 24 cookies
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4 years ago------Cheesecake Bites