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. 
this cake screams a lot of things!
eat me comes to my mind!
lol
beantownbaker — February 8th, 2014 @ 11:57 am
It does definitely scream that 🙂
Gorgeous Bundt, Jen! It looks amazing. Love the butter and cocoa tip and the raspberries!
beantownbaker — February 9th, 2014 @ 8:58 pm
Thanks 🙂
Who needs a tunnel of love when you have a tunnel of fudge! This looks fantastic!!
beantownbaker — February 11th, 2014 @ 12:14 pm
So true!
This cake looks glorious 🙂 I am dying to get a slice, maybe two 😉
The original recipe called for a box of Pillsbury’s frosting mix and was much, much better than the current recipes. There was a tunnel of gooey soft fudge in the middle that you just can’t get with today’s recipes for this cake. But it’s still a great cake!
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One of my favorites! Thanks for the reminder..I need to make this – soon!
I just tried this yummy recipe from your blog and it has come out really yummy!! 🙂
This is my first tunnel of fudge cake and I am quite happy with the outcome…
Thanks for sharing this easy recipe 🙂
Gorgeous!!! I’d love to try to make it for my family soon. Your recipe is so detailed, but to a clumsy person like me, Hopefully I won’t mess everything up haha.
Looking at the picture of your cake I just wanna try it immediately. It looks really good. It is good to make it at home and serve on some special occasions like birthday parties or a party with friends on weekends. Thanks Jen for sharing this recipe with us!
Nice recipe Jen! Hope that I can do it the way you make your cake. Always love chocolate. Thank you for sharing it!
oh my god, I fell in love with it at the first sight. So yummy and nice at the look. Thanks Jen for sharing wonderful recipe!
Awesome, you make it like an artist. It looks so delicious, I will try your recipe to make it for my kids. Thank you so much for sharing this!
This cake recipe looks very sweet and delicous. I will try it soon. Thank for share this great post.
This looks amazing, I will try this out tomorrow, thank you for sharing!