Do you ever try and try to get something right but “right” just seems a bit elusive? That’s been exactly how my quest to find the best Chocolate Sugar Cookies recipe has been.
I’ve tried a number of recipes; some have been too dry, some too soggy. Some too dark (they looked burnt, even though they weren’t), and some quite anemic. One recipe tasted really good, the cookies just didn’t look very appealing (what good is that?). I wanted moist and chewy on the inside, crisp on the out side and very crackly, yes they had to be crinkly-crackly to be my ideal Chocolate Sugar Cookies. Oh and one last thing; fairly simple to put together. I didn’t want a recipe that took a long time or was super complicated.
Guess what? I found THE ONE! Yup, these cookies are amazingly delicious and all my boxes are checked!! I made them yesterday and I had a bit of help putting them together.
There was a visiting sous chef here at The Café this weekend; one that kept us smiling and laughing the entire time.
See what I mean? It’s hard to not have a great day with a little face like this peeping around every corner.
The Chocolate Sugar Cookie recipe we made is from the Cooks Country magazine and, when I checked it out online it seemed to be a winner with everyone who’s tried it.
I added a few of my own touches with mini chocolate chips (hence the “Double” Chocolate) and I used demara sugar instead of regular for a little extra crunch on the outside.
Other than that, I followed their simple recipe pretty carefully. I used my electric mixer but you can also whip the dough up by hand.
These cookies would be great to cook with your kids, grandkids, nieces, nephews, friend’s kids, neighbor’s kids, etc. Just grab a kid or two and whip up a batch. You’ll make some great memories and have something deliciously wonderful to show for your efforts. Here is a few pics from yesterday’s Café cookie-making adventure with our granddaughter, Emery.
P.S. For a fun adaptation of these cookies, check out these Red Velvet Kiss Cookies!
- 1 ½ cups plus 2 tablespoons all purpose flour
- ¾ cup cocoa powder (use regular, not the extra dark cocoa)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 14 tablespoons butter
- 1 ¾ cups dark brown sugar packed
- 1 tablespoon vanilla
- ½ teaspoon salt
- 1 large egg plus one egg yolk
- 1 cup mini semi sweet chocolate chips
- ½ cup demera or turbinado sugar
Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
In a medium bowl, stir together the flour, cocoa, baking soda and baking powder. Set aside.
In a large bowl, melt 10 tablespoons of the butter in the microwave. Cut the remaining 4 tablespoons butter in to 6-8 pieces and stir into the melted butter. Allow the butter to cool for 5-10 minutes (it should be about 90-95 degrees which is warm to the touch, not hot.)
Combine the melted butter, brown sugar, vanilla and salt in the bowl of an electric mixer. Mix for about 1 minute on medium speed or until smooth. Add the egg and egg yolk and mix for about 30 seconds or until smooth.
With mixer on low speed, add flour and mix just until combined and flour is incorporated. Add chocolate chips and mix just until incorporated.
Place demera (or turbinado) sugar in a shallow bowl.
Roll the dough into balls, about 2-3 tablespoons for each cookie. Roll the balls in the derma sugar and place on prepared baking sheets. Using the bottom of a glass, flatten the cookies slightly and sprinkle with a bit more demera sugar.
Bake the cookies, one sheet at a time, until they have puffed and have cracks running through the top, about 12-14 minutes. Be careful not to over bake the cookies or they will be dry. Transfer the cookies to a wire rack to cool completely.