Chocolate Sugar Cookies

  • Serves: Makes approximately 4 dozen
  • Baking Temp (degrees F): 350
  • Views: 10165
  • Comments: 10


Cookies and photo by sugarpie © Sarah Phillips
This is the chocolate version of the Blue Ribbon Sugar Cookies. The texture of this recipe is "chompy". It gives the best crunch and is a delight with a cold glass of milk.  They are great iced and sprinkled with coarse sanding sugar.
COOKIE RECIPE HELP

Sarah's
Secrets

If you like the thin and crispy cookie, roll thinner and bake until the top starts to turn a faint brown color; watch cookies closely because chocolate cookies tend to burn quickly.

INGREDIENTS
3 sticks (1 1/2 cups) unsalted butter, softened or 1 cup (2 sticks) unsalted butter plus 1/2 cup high ratio shortening
2 cups granulated sugar

4 large eggs
2 teaspoons vanilla extract
3 teaspoons baking powder
3/4 teaspoon salt

4 cups unbleached all-purpose flour, more if needed; spoon into measuring cup and level to rim
1 cup Dutch processed cocoa; spoon into measuring cup and level to rim

Large grained sugar for decoration
Egg whites from large eggs

INSTRUCTIONS
1. In a medium size bowl, after measuring, sift together 4 cups flour, cocoa powder and salt. Set aside.

2. In the mixing bowl of a stand mixer, fitted with a paddle attachment, soften the butter. Scrape bowl and add sugar, and continue to cream until a very pale ivory color, another 3 - 5 minutes.

3. Add eggs one at a time, allow each to incorporate before adding the next one.

Add in the vanilla.

Scrape bowl, and add baking powder and salt.

4. With a large rubber spatula, fold in the sifted flour/cocoa powder mixture. To test if you need more flour, lift the beaters and press your finger onto the batter. When you bring your finger back, if the batter sticks just barely, leaving only a small residue of batter, your dough is done. If the batter still sticks considerably, you need to add up to 1/4 cup more flour.

5. Divide the dough in half and shape each into thick rectangular shapes and wrap each in plastic wrap. Refrigerate 12 or more hours, preferably overnight.

4. Position one oven rack one rung up from the middle and another one rung down. Preheat the oven to 350 degrees F. Have silpat or parchment paper sheet pans ready. You can use lightly greased sheet pans as well.

5. Remove one rectangle of dough from the refrigerator at a time. Divide one rectangle of dough in half. Wrap and refrigerate the rest.

Roll the piece to a rectangle 1/4" to 3/8" thick on a lightly floured surface, turning and adding a dusting of flour as needed. If you work quickly, then the dough should stay firm for cutting. Brush any excess amounts of flour off the surface and then cut into shapes and place onto sheet pans, 2-inches apart.

6. Bake for 12 to 14 minutes until firm and the bottoms will barely show color. Allow to cool on pans for 1 or 2 minutes, and then remove to a wire cake rack to cool.

STORAGE
Store cooled cookies in an airtight container for a week or freezer, un-iced, in an airtight container for a month or more. Iced cookies will soften considerably.

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