Chocolate Sugar Cookies - Revised
The use of Dutch process cocoa creates a rich chocolate taste with a slight undertone of molasses from the dark brown sugar.
Servings: 22 cookies
Calories: 187kcal
Ingredients
- 1 cup (227 g) Butter unsalted room temperature
- 1 ¼ cups (275 g) Dark brown sugar soft
- 1 tablespoon (1 tablespoon) Vanilla extract
- 1 (1) Egg
- 1 (1) Egg yolk
- 1 ⅔ cups (208.33 g) All purpose flour
- ¾ cups (64.5 g) Cocoa powder
- ½ teaspoon (0.5 teaspoon) Baking soda
- ½ teaspoon (0.5 teaspoon) Baking powder
- ½ teaspoon (0.5 teaspoon) Salt
- ½ cup (100 g) Superfine white sugar To coat cookie balls
Instructions
- In a bowl, weigh the flour, baking soda, baking powder, salt, and cocoa powder. I whisk through the mixture to blend the dry ingredients and set aside. In a smaller bowl, weigh your soft dark brown sugar and set aside.
- Add the softened butter and dark brown sugar (use soft brown sugar) to a stand or with a handheld mixer. You want to mix on a medium speed for 3 minutes. Next, add the vanilla extract and blend. Now, add the egg and egg yolk and mix again until incorporated.
- Scrape down the sides and across the bottom of the bowl, and turn the mixer on at a low speed. Gradually add the flour mixture until incorporated. Avoid over-mixing the flour since you can always finish it with a spatula. Cover loosely and chill in the fridge for 30 minutes.
- Preheat your oven to 350°F (175°C or 180°C). Have 2 cookie pans lined with parchment paper and set aside. I get a paper plate and spread the superfine white sugar around the plate to coat the cookie dough balls. I take a cookie scooper (medium) and put a scoop of cookie dough in my hand and roll it into a ball. Then, roll the ball in the superfine white sugar to coat. Next, add the ball to the cookie pan. I take 2 fingers and press down lightly on the top of each ball. Flattening them just a little helps the balls not to roll. The cookies spread as they bake, so I only did 9 balls to a pan.
- Before I put the cookie pan into the oven, I put it back into the refrigerator for about 5 to 10 minutes for the butter to firm back up, then put them into the oven 1 pan at a time. Bake for 12-14 minutes, and keep an eye on them when they start to crack on the tops of the cookies; they are ready to come out of the oven. I leave them on the cookie pan for a minute and then carefully move them to a cooling rack. After they cooled, I took just a pinch of the white sugar and added it to the tops of the cookies; this, of course, is optional.
Nutrition
Calories: 187kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 96mg | Potassium: 78mg | Fiber: 1g | Sugar: 17g | Vitamin A: 280IU | Calcium: 26mg | Iron: 1mg