The cookies I love always have a crunch. 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..
Prep Time20 minutesmins
Cook Time15 minutesmins
Servings: 12cookies
Author: Marinka
Ingredients
4ouncesall-purpose flour
1ouncecocoa powder
1/4teaspoonbaking soda
1/8teaspoonbaking powder
7tablespoonsunsalted butter
6ouncesdark brown sugar
1/2tablespoonvanilla extract
1/4teaspoonsalt
1/2egg
1egg yolk
1/4cupgranulated sugar
Instructions
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.
Notes
I used a cookie/ice cream scoop with a diameter of 1.6 inch/4 cm