Whew! Oh my! and Wow! would be three words that would accurately describe my last week. My family and I were in a frenzy between nieces spending the night and then having to
clean like crazy prepare for my young cousins annual two week vacation that they spend with us. So as I said before: whew!
I was going to do a special pi/e day post, but not only was I a little late with the pie, it was also a complete failure! ( I’m beginning to think fruit pies are not my thing…) From a mixture of blueberries, lemon, and mint, (it sounded good at the time…) that tasted ” eh” to an ”I don’t know how good it was” crust ( when I went to try a piece of just the crust the next day, it was a little soggy) I would say it was a total flop. Oh well. Bake and learn, right?
To turn to happier subjects, in all the busyness I still did some baking. As did also my mom and sister (so keep a lookout for some posts with their names on it!). One recipe I would like to share with you is for chocolate sugar cookies. Sugar cookies (of any kind) are not something I really crave or desire to bake that much, but throw chocolate in there and you’ve got my interest! These are really good, and of course, since one dose of chocolate never seems to be enough for me, I threw in some chocolate chips to boot. Adding chocolate chips is totally optional, but for fellow chocoholics I would definitely recommend the addition; it really bumps these cookies up a notch in my opinion. Whats also to like about these is that they are so easy and not too time consuming. So without further ado, here is the recipe.
The recipe suggests using a good brand of cocoa powder for these cookies. America’s Test Kitchen’s favorite brand of cocoa is Hershey’s Natural.
CHOCOLATE SUGAR COOKIES
1/3 c. granulated sugar
1 1/2 c. plus 2 tbsp. ( 8 1/8 oz. ) all-purpose flour
3/4 c. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. baking powder
14 tbsp. unsalted butter
1 3/4 c. packed dark brown sugar
1 tbsp. vanilla extract
1/2 tsp. salt
1 large egg plus 1 large yolk
1 c. semisweet chocolate chips (optional)
Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Spread granulated sugar in shallow dish; set aside. Whisk flour, cocoa, baking soda, and baking powder together in a bowl.
Microwave 10 tbsp. butter, covered, in large bowl until melted, about 1 minute. Remove from microwave and stir in remaining 4 tbsp. butter until melted. Allow butter to cool to 90 to 95 degrees, about 5 minutes.
Whisk brown sugar, vanilla, and salt into butter until no lumps remain, scraping down bowl as needed. Whisk in egg and egg yolk until smooth. Stir in flour mixture until just combined. Stir in chocolate chips (if using)
Working with 2 tbsp. dough at a time, roll into balls. Working in batches, roll balls in granulated sugar and space them evenly on prepared sheets. Using bottom of drinking glass, flatten cookies to 2 inches in diameter. Sprinkle each sheet of cookies with 1 1/2 tsp. remaining sugar.
Bake cookies, 1 sheet at a time, until slightly puffy and edges have begin to set, about 15 minutes, rotating sheet halfway through baking (cookies will look slightly underdone between cracks). Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Let cookies cool completely before serving.
Recipe from Cook’s Illustrated