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.
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.
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.
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
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I have my tried and true ATK version but I always love discovering new chocolate chip cookie recipes!
Brown butter makes everything better!
I am pretty boring with chocolate chip cookies and stick with the recipe on the back of the bag, but the size of these and the twist on ingredients makes me want to give these a go!
I use half the bag of chips too – I like them that way! 🙂 I might have to give this one a shot – I really liked the brown butter oatmeal chocolate chip I made last week.
I love trying new ccc recipes also. Â You don’t mention what the texture of the cookie is. Â I like crispy edges and chewy centers, very hard to find.
Well, I know what’s happening with the half block of cream cheese in my fridge just waiting to be used up! Cookies are in my future, score. 😉
I love adding sea salt to chocolate things! I haven’t tried it on chocolate chip cookies, but it sounds delicious.
These look awesome, I am still searching for the perfect recipe!
The cookies sound amazing!  I love the addition of cream cheese!  CC is my favorite cookie and I am terrified to make them because I have no self control.  I love the dough and I love the cookie!! Â
These sound like they take the best components of all my favorite cookies (browned butter, a sprinkling of sea salt) and merge them together.
I always stick with Tollhouse cookies. I need to open my eyes to the wide world of chocolate chip cookies varieties out there!
I made these today and they were fantastic–thanks for sharing the recipe! (*^_^*)
aahh this is recipe that i looking for to make choco chip cookies… thank you for post it 🙂
Made these but didn’t know you have to refrigerate the dough prior to baking hope they come out okay!
beantownbaker — January 5th, 2013 @ 4:31 pm
They should still turn out ok. They might spread a bit more than mine do. Let me know how they come out!
Made these with the kiddies today and WOW! They are delicious! It made a lot of dough though (I made smaller cookies than the recipe called for), can I freeze the dough in small balls?
Making these today! Can’t wait to see how it turns out. I have another great brown butter choc chip recipe but never tried with cream cheese. Thought I would share my tip for the sea salt…I love a salted cookie! I wait until the cookies have cooled 5 minutes before sprinkling, it’s not too hot that the salt sinks into the batter but not too cold that the salt just bounces off.
These look amazing! I am definitely going to make them!