Chocolate Sugar Cookies
Chewy sugar cookies made more delicious with the addition of dutch process cocoa.
Servings 12 large cookies
Ingredients
- 170g or ¾ cup unsalted butter
- 100g or ½ cup granulated sugar
- 150g or ¾ cup brown sugar
- 1 large egg
- one egg yolk
- ½ teaspoon salt
- 1 ½ tsp pure vanilla extract
- 50g or ½ cup dutch process cocoa
- 220g or 1 ⅔ cup all purpose flour or oat flour
- 1 teaspoon baking soda
- granulated sugar for rolling
Instructions
- In a heatproof bowl, microwave or warm the butter until it's melted (be sure it doesn't sputter or you'll lose some necessary fat for the dough).
- Add the granulated sugar and the brown sugar, salt and vanilla and whisk until the the mixture is thick and shiny (the butter won't look separated).
- Add the egg and yolk and whisk for another 2-3 minutes.
- Add the dry ingredients to the wet and stir with a spatula until just combined.
- Set the dough, covered with plastic wrap, in the fridge for 20-30 minutes.
- Preheat oven to 350 F. Line two cookie sheets with parchment paper.
- Pour the sugar for rolling into a small bowl and set aside.
- Drop the cookie dough into 1 ½-2 tablespoon rounds on the parchment paper, leaving a generous amount of space between them.
- Dip the dough mounds in the granulated sugar rolling gently to cover the dough in sugar. Return to cookie sheet.
- Bake for 10 minutes. When you remove them from the oven they will be puffy and cracked, as they cool they flatten.
- Store in an air-tight container, to avoid the cookies drying out.