Monday, July 22, 2013

Soft Chocolate Sugar Cookies

1/3 cup granulated sugar
1 1/2 cups plus 2 Tbsp all-purpose flour3/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
14 Tbsp butter
1 3/4 cups packed dark brown sugar
1 Tbsp vanilla extract
1/2 tsp salt
1 large egg, plus 1 egg yolk

1.  Preheat oven to 350ยบ.  Line cookie sheets with Silpat liners or parchment paper and set aside.

2.  Pour granulated sugar in a shallow dish like a pie plate and set aside.  In a medium bowl, stir together flour, cocoa, baking soda and baking powder.

3.  In a large bowl, melt 10 Tbsp of the butter in a microwave, until just melted.  Stir in the remaining 4 Tbsp of butter until melted.  Allow the butter to cool for 5-10 minutes (it should be about 90-95 degrees on an instant thermometer).  After the butter has cooled, whisk in the brown sugar, vanilla and salt until completely smooth.  Whisk in the egg and egg yolk and stir until smooth.  Stir in the flour mixture until just combined.  (I added more flour at this point.)

4.  Roll the dough into balls, about 2 Tbsp for each cookie.  Roll the balls in the granulated sugar and place on prepared baking pans.  Using the bottom of a glass, flatten the cookies to about 1/4 inch (I did about 1/2 inch), but not too thin.  Sprinkle tops of cookies with a bit more granulated sugar.

5.  Bake cookies until they have puffed and have cracks running through the top, about 11-14 minutes. Don't over bake or the cookies will be dry and hard.  Transfer the cookies to a baking rack to cool completely.