The cookies I love the most are the crunchy ones. They may have a chewy center, but there has to be a crunch. These Chocolate Sugar Cookies have a thin crusty edge, crunchy sugar on top and a chewy center …… M…M….M..
If you were to search for cookie recipes on this blog, you may not find so many as I don’t bake cookies very often. I’m not such a sweet tooth, and I certainly don’t consider myself a great baker. And, I know, that I really should not eat too many cookies. That said, a cookie once in a while won’t hurt anybody; even if it contains refined sugar.
So, let’s make these Chocolate Sugar Cookies.
These are the ingredients:
- All purpose flour
- Cocoa powder
- Baking soda
- Baking powder
- Unsalted butter
- Dark brown sugar
- Vanilla Extract
- Granulated sugar
Like most cookies, making the dough is relatively simple.
- Mix the first 4 dry ingredients in a bowl: flour, cocoa powder, baking soda and powder.
- Melt the butter in microwave or on the stove. Don’t brown the butter, just melt it. Allow it to cool to about 90 degrees F.
- Add brown sugar, vanilla extract and salt to the melted butter. Mix until you have a smooth consistency without any lumps.
- Whisk 1/2 egg and an egg yolk with a fork until you have a smooth mixture. No need to whisk air into the eggs. Add the egg to the sugar mixture and stir. Read here about how to measure half eggs.
- Finally, add the flour mixture and mix until combined. Don’t over-mix.
Form and bake the Chocolate Sugar Cookies
Your dough is sticky, but still workable. If you prefer, you can place the dough in the fridge for a while and allow it to stiffen up, before you start making the cookies.
This amount of dough will yield about 12 cookies of about 3.5 inch in diameter. Place the granulated sugar on a plate. Use 2 spoons or a cookie/ice cream scoop to form 12 bolls which you roll in the sugar and transfer to the parchment paper on a baking sheet.
Flatten cookies to about 2 inches, using a glass or a spatula. Make sure they are about 2 inches apart. Sprinkle with a little bit of sugar.
Bake the cookies in a 350 degrees F oven for approx. 15 minutes (rotate baking sheet half way through). Allow cookies to cool for 5 minutes and then transfer to a wire rack, where they need to cool completely before you devour them. You can sprinkle them with some more sugar if you like, but be aware that the cookie is already sweet and too much sugar will ‘disguise’ the chocolate flavor.
The cookies are crunchy on the outside and chewy on the inside. You can make the cookies a little thicker, by flattening them a little less and then you have a slightly thicker chewy center.
Slightly adapted from Cook’s Country.
Chocolate Sugar Cookies
- 4 ounces all-purpose flour
- 1 ounce cocoa powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon baking powder
- 7 tablespoons unsalted butter
- 6 ounces dark brown sugar
- 1/2 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1/2 egg
- 1 egg yolk
- 1/4 cup granulated sugar
- Preheat the oven to 350 degrees F. and cover a baking sheet with parchment paper.
- Mix the dry ingredients: flour, cocoa powder, baking soda and powder. Set aside.
- Melt the butter in microwave or on the stove and allow it to cool.
- Add brown sugar, vanilla extract and salt to the melted butter and mix until smooth.
- Add 1/2 egg and egg yolk and mix.
- Add flour mixture and mix until combined.
- This dough is very sticky, so you can place the dough in the fridge to stiffen up a little, or you can try to work fast.
- Now work with spoons or a small ice cream/cookie scoop and form 12 balls. (NOTE 1)
- Place the granulated sugar on a plate and roll the cookies in it and transfer them to the parchment paper. Flatten cookies to about 2 inches and place them about 2 inches apart.
- Sprinkle the cookies with a little bit of sugar that you have left and place the baking sheet in the oven.
- Bake for about 15 minutes and rotate the baking sheet half way through the baking time.
- Allow the cookies to cool on the baking sheet from about 5-10 minutes and then transfer to a wire rack to cool completely.
- I used a cookie/ice cream scoop with a diameter of 1.6 inch/4 cm