Chocolate Sugar Cookies

Chocolate sugar cookies. Why didn’t these come in to my life sooner?!? They’re chocolatey and soft with a crispy edge. Basically, exactly what you expect in a great sugar cookie, but made even better with the addition of chocolate.

Chocolate Sugar Cookies

It’s good to be back here on the blog some more. Sure, I’m not back up to my 3x/week posting schedule that I was doing for months and months. But, it’s good to be back! I have gotten a few questions about whether I plan to turn this blog in to a baby blog or a baby food blog… I don’t. Obviously having a baby is going to be a life changing event, so you’ll hear me talk about the baby on here some. Keep me posted if you have thoughts or want to hear more (or less) about the little ninja.

Chocolate Sugar Cookies

Sorry for the sidebar. Back to these cookies. I know the holidays seem like FOREVER away, but I’m thinking I’ll add these to my holiday baking list. I might add a pinch of cinnamon to them when I do that… In the mean time, I’ve been enjoying these crumbled up in some homemade ice cream or with a dollop of peanut butter or cookie butter. If you’re looking for a classic crowd-pleasing cookie to bake up, be sure to give these a shot.

Chocolate Sugar Cookies

One Year Ago: Spicy Tomato Jam
Two Years Ago: Blueberry Coffee Cake Bundt
Three Years Ago: Baked Zucchini Sticks with Caramelized Onion Dipping Sauce
Four Years Ago: Raw Summer Vegetable Pasta
Five Years Ago: Steak Fajitas with Chimichurri and Drunken Peppers
Six Years Ago: Squash and Turkey Lasagna
Seven Years Ago: Chocolate Chip Cookies

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Chocolate Sugar Cookies

Chocolate sugar cookies are chocolatey and soft with a crispy edge. Basically, exactly what you expect in a great sugar cookie, but made even better with the addition of chocolate.

Yield: 3 dozen cookies

Ingredients:

1/3 cup (2 1/3 oz) sugar
1 1/2 cups plus 2 Tbsp (8 1/8 oz) flour
3/4 cup (2 1/4 oz) unsweetened cocoa powder, sifted
1/2 tsp baking soda
1/4 tsp baking powder
14 Tbsp unsalted butter, divided
1 3/4 cups packed (12 1/4 oz) dark brown sugar
1 Tbsp vanilla
1/2 tsp salt
1 egg plus 1 yolk

Directions:

Preheat oven to 350 F. Line 2 baking sheets with parchment paper.

Add the sugar to a wide, shallow dish (a pie plate works well). In a medium bowl, whisk together the flour, cocoa powder, baking soda, and baking powder.

Add 10 tablespoons of the butter to a microwave-safe bowl and microwave in 20 or 30-second bursts until melted. Stir in the remaining 4 tablespoons of butter until it is completely melted. Set the butter aside for 5-10 minutes to cool until lukewarm, about 90-95 F on an instant-read thermometer.

Add the brown sugar, vanilla, and salt and whisk until incorporated.

Mix in the egg and egg yolk until well combined. Switch to a rubber spatula, and stir in the dry ingredients just until combined.

Shape the dough into balls, each ball should be about 2 tablespoons of dough. Roll the balls in the sugar you put in the shallow dish earlier, coating them on all sides.

Place on the prepared baking sheets, leaving several inches of space in between them. Use the bottom of a glass to press the balls down so each of the cookies has a diameter of about 2 inches. Sprinkle the tops of each cookie with a few pinches of the remaining granulated sugar.

Bake, one sheet at a time, until the cookies are slightly puffy and the edges are just barely set, about 12-13 minutes (the cookies may look slightly undercooked in the center, that's ok). Transfer the baking sheet to a wire rack and let the cookies cool for a few minutes, then remove to a wire rack to cool completely. Continue baking with the remaining dough.

Recipe from Cook's Country, as seen on Tracey's Culinary Adventures

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8 Responses to “Cannoli Ice Cream”

  1. #
    1
    Mal @ The Chic Geek — September 27, 2013 at 2:02 pm

    This sounds so amazing!

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    2
    Nutmeg Nanny — September 27, 2013 at 7:37 pm

    Mouth watering 🙂 I love cannolis and I am sure my husband and I would finish this ice cream off quick!!

    • beantownbaker — September 28th, 2013 @ 10:04 am

      I bet you would love it. And I’m sure you could find a bakery who would sell you cannoli shells. I couldn’t find anything in Cincinnati and I didn’t have time to make any, so I had to go with store bought…

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    Krystal R {Mrs. Regueiro's Plate} — September 29, 2013 at 4:24 pm

    Genius! I love the idea of this ice cream, I would hoard this for myself!!! Looks absolutely sinful!

    • beantownbaker — September 29th, 2013 @ 6:00 pm

      Hehe, I know what you mean. Sometimes I hide desserts in the freezer and don’t tell Hubby where they went 😉

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    4
    Michelle — October 4, 2013 at 3:31 pm

    It was so delicious. I might try and make it soon.

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    5
    Shannon — October 20, 2013 at 5:14 pm

    oh man, i am so trying this!!! I love the filing of cannolis but could take or leave the shell, so I think this would be perfect 🙂

    • beantownbaker — October 23rd, 2013 @ 12:26 am

      I’m sure you would love this – you could even leave out the shell pieces if you wanted to.

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