April 16, 2011

Chocolate Sugar Cookies

Opening my copy of Martha Stewart's Cookies at random will most often yield this recipe, the spine is broken at this page from use.

This is not a cookie for the chocolate faint of heart. Don't eat one if you can "take or leave a chocolate cookie". This is a cookie for a chocolate craving.

The ingredients are simple, nothing to be melted or very expensive. You can use a high grade cocoa powder and exotic vanilla, or a cheaper cocoa powder and common real vanilla, it doesn't really matter.

This cookie makes a wonderful ice cream sandwich, or filled with your favourite cookie filling. On it's own it's plain yet satisfying.

The recipe is also available on her website.

Chocolate Sugar Cookies
Martha Stewart's Cookies
makes at least 42 cookies

2 cups all-purpose flour
3/4 cup Dutch cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups butter room temperature
2 cups sugar, plus more for dipping
2 large eggs
2 teaspoons pure vanilla extract

Sift together flour, cocoa powder, baking soda, and salt. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter, 2 cups sugar, and eggs on medium speed until light and fluffy, about 2 minutes. Add vanilla, and mix to combine. Gradually add dry ingredients, and combine with mixer on low speed. Cover bowl with plastic wrap, and chill until dough is firm, about 1 hour.

Preheat the oven to 350 degrees. Line baking sheets with parchment paper. Roll dough into 1-inch balls. Dip top of each ball into sugar. Place on prepared baking sheets about 1 1/2 inches apart. Bake until set, about 8 minutes. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Only after they were baking, when I entered this recipe did I realize that I accidentally used 1 1/2 cups of butter instead of 1 1/4 cups. This is what happens when trying to read small print and trying to bake when I'm sick.

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