When Cook's Country publishes a new chocolate sugar cookie recipe - I can't help but try it. This recipe is not for people who like chocolate. This cookie is meant for chocolate LOVERS. It is absolutely jam packed with rich, deep, dark, intense chocolate flavor. You WILL need a glass of milk to best enjoy this decadent treat.
Chocolate Sugar Cookies
1/3 cup sugar
1 1/2 cups + 2 Tablespoons flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
14 Tablespoons butter
1 3/4 cups dark brown sugar
1 Tablespoon vanilla
1/2 teaspoon salt
1 egg + 1 egg yolk
Microwave 10 Tablespoons butter until melted.
Stir in remaining 4 Tablespoons unmelted butter.
Allow to cool. Whisk brown sugar, vanilla and salt into butter.
Whisk in egg and egg yolk.
Combine flour, baking powder, cocoa and baking soda. Stir in flour mixture.
Use cookie scoop to form dough into balls.
Roll in sugar and place on baking sheet.
Use the bottom of a glass to flatten each cookie to 2 inches. Sprinkle with more sugar.
Bake 15 minutes at 350.
I doubled this recipe and in doing so, I accidentally messed up the amount of butter that I was supposed to add to the batter. (I added 32 Tablespoons of butter instead of 28.) I think my cookies would have been a little less flat if I had used the right amount of butter. Guess I'll have to make another batch to find out.
Ciao!
Chocolate Sugar Cookies
1/3 cup sugar
1 1/2 cups + 2 Tablespoons flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
14 Tablespoons butter
1 3/4 cups dark brown sugar
1 Tablespoon vanilla
1/2 teaspoon salt
1 egg + 1 egg yolk
Microwave
10 Tablespoons butter until melted. Stir in remaining 4 Tablespoons
unmelted butter. Allow to cool. Whisk together brown sugar, vanilla
and salt into butter. Whisk in egg and egg yolk. Combine flour, baking
powder, cocoa and baking soda. Stir in flour mixture. Use cookie
scoop to form dough into balls. Roll in sugar and place on baking
sheet. Use the bottom of a glass to flatten each cookie to 2 inches.
Sprinkle with more sugar. Bake 15 minutes at 350.
I tried the chocolate cookie recipe and the dough was gooey. I followed it perfectly (I think). Any ideas?
ReplyDeleteI know how frustrating it is to make a new recipe and have it not turn out like I had planned. Don't be discouraged. The biggest factor in the consistency of this dough is the temperature of the butter. Make sure that you reserve 4 Tablespoons of the butter to stir into the melted butter. Make sure that you let the butter cool at least 20 or 30 minutes before adding it to the dry ingredients. If you still end up with gooey dough, you can put it in the refrigerator for about an hour to get it to thicken up a little. I hope that you will give these cookies another try. They are definitely worth it.
ReplyDelete