Difficulty: beginner's ease
Satisfaction: all taste buds cheer!
Although it has been a bit since I have blogged, I assure you, I have been baking up a storm, no pun intended for you East Coasters! Last week, I tested out a couple new cookie recipes, this being one of them, and boy oh boy are they yummmmy!
My hunny was craving some old fashioned chocolate cookies, with the sugar tops, like the old fashioned dutch cocoa cookies by Archway. Thick, fudgy cookies with a sugar coat to add a little texture, you know the ones. So I searched around my hundreds of recipes, and of course leave it to Martha to have just what I was looking for. This recipe is simple and basic, but the finished cookie is refined and complex in its taste and somehow brings you back to your childhood, it's amazing how taste can do that! It screams taste in your mouth and leaves you only wanting more. So roll up your sleeves and get busy in this dreary February weather! Happy baking...happier eating!
Recipe yields 3-4 dozen 2-3 inch cookies
- 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
I used granulated sugar for the cookie dough and sanding sugar. I used white sanding sugar, but they have tons of fun colors you could give a shot as well!
Sift together flour, cocoa powder, baking soda, and salt. Set aside.
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.
Preheat the oven to 350 degrees. Line baking sheets with Silpat baking mats. Roll dough into 1-inch balls. Dip top of each ball into sugar. Place on prepared baking sheets about 1 1/2 inches apart. Bake until set, about 8 minutes. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
After you have rolled your dough into a ball, place it
into a bowl of sanding sugar to get it completely coated