Chocolate Sugar Cookies
Description
Different ratio of ingredients than I’m used to but if you use your kitchen scale, these come together perfectly, and the recipe is easy to double. Borrowed from America’s Test Kitchen, a single recipe (as written) is easy to whisk up by hand and I thought I’d be adding this recipe to my ‘Christmas Treats’ rotation but Waverly had the great idea of turning them into ice cream sandwiches – stay tuned!
Ingredients
1 1/2 c. + 2 T. (204 g) flour AND 3/4 c. (75 g) cocoa
1/2 t. baking soda AND 1/2 t. baking powder
14 T. (199 g) butter, melted, but barely warm
1 3/4 c. (350 g) dark brown sugar
1 T. vanilla AND 1/2 t. salt
1 egg + 1 egg yolk
~1/2 c. sugar for rolling the cookies in before baking
Instructions
In a medium bowl, whisk together the flour, cocoa, baking soda and baking powder and set aside. Using your electric mixer (much easier if you double the recipe), mix together the melted butter, brown sugar, vanilla and salt until no lumps remain. Stir/whisk in the egg and yolk, then stir in the flour mix until just combined. The dough will be quite soft.
Using a large tablespoon-sized cookie scoop (or weigh the balls if you plan on making uniform ice cream sandwiches), form dough balls, and then roll each thoroughly through the sugar and place on a tray that fits in your fridge. When all of the balls are ready, chill for at least a half hour.
When you’re ready to get baking, preheat the oven to 350 and line a couple of large baking with parchment. Place the cookies on the sheets a good couple of inches apart, because they spread, use the bottom of a glass to flatten each a bit and then sprinkle the flat tops with more sugar. Bake for about 12 minutes until they are puffy, but the edges are set. They should looked cracked and slightly underdone at the same time. Leave the cookies to rest on the baking sheets for a few minutes before transferring them to a rack to cool completely. These are wonderful warm but also come out of the freezer beautifully – enjoy!
