Delicious, crisp chocolate cookie ! My absolute favorite ! This recipe appears earlier on this blog but this time I rolled the dough in decorative red and green sugar to give the cookies a festive look.
Ingredients:
2 cups all-purpose flour
3/4 cup Dutch cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (2 sticks plus 4 tablespoons) unsalted butter, room temperature
2 cups sugar, plus more for dipping
2 large eggs
2 teaspoons pure vanilla extract
3/4 cup Dutch cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (2 sticks plus 4 tablespoons) unsalted butter, room temperature
2 cups sugar, plus more for dipping
2 large eggs
2 teaspoons pure vanilla extract
Directions:
1. Sift together flour, cocoa powder, baking soda, and salt. Set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, 2 cups sugar, and eggs on medium speed until light and fluffy, about 2 minutes. Add vanilla, and mix to combine. Gradually add dry ingredients, and combine with mixer on low speed. Cover bowl with plastic wrap, and chill until dough is firm, about 1 hour. [Can refrigerate overnight too.]
3. Preheat the oven to 350 degrees. Line baking sheets with Silpat baking mats. [ I spray the sheets lightly with Pam] Roll dough into 1-inch balls. [I use small one inch ice cream scoop. Spray with Pam first.] Dip top of each ball into sugar. [Or roll the ball in sugar. Can use red sugar for Christmas, orange for Halloween etc.] Place on prepared baking sheets about 1 1/2 inches apart. Bake until set, about 8 -10 minutes. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. [Cookies are puffy coming out of the oven but settle down as they cool.] Cookies freeze well and are tasty frozen!
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, 2 cups sugar, and eggs on medium speed until light and fluffy, about 2 minutes. Add vanilla, and mix to combine. Gradually add dry ingredients, and combine with mixer on low speed. Cover bowl with plastic wrap, and chill until dough is firm, about 1 hour. [Can refrigerate overnight too.]
3. Preheat the oven to 350 degrees. Line baking sheets with Silpat baking mats. [ I spray the sheets lightly with Pam] Roll dough into 1-inch balls. [I use small one inch ice cream scoop. Spray with Pam first.] Dip top of each ball into sugar. [Or roll the ball in sugar. Can use red sugar for Christmas, orange for Halloween etc.] Place on prepared baking sheets about 1 1/2 inches apart. Bake until set, about 8 -10 minutes. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. [Cookies are puffy coming out of the oven but settle down as they cool.] Cookies freeze well and are tasty frozen!
Number Of Servings: 50 large cookies
I am linking with Foodie Friday
5 comments:
These would be really tasty with a big mug of hot chocolate with whipped cream!
oooh these look/sound so good!! you can't go wrong with chocolate cookies!!
Thanks for linking up and have a great weekend!
Homemade chocolate cookies can't be beat. I love the sparkles--so festive and wonderfully good with a cup of hot tea. Hope you have a great weekend!
Michael Lee aka gollum
I have a sugar cookie recipe from Martha and it is the best one I have ever tried. She has some good recipes.
Win Rachael Ray bake ware at my blog.
Thanks!
Sherry
I made these at Christmas. YUM
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