Post by wilderness on Oct 7, 2018 10:48:53 GMT -5
Chocolate Sugar Cookies-cfniervt
INGREDIENTS
½ teaspoon baking soda
¼ teaspoon baking powder
14 tablespoons unsalted butter
1 ¾ cups packed (12 1/4 ounces) dark brown sugar
1 tablespoon vanilla extract
½ teaspoon salt
1 large egg plus 1 large yolk
INSTRUCTIONS Makes 24 cookies
1. Adjust oven rack to middle position and heat oven to 350
degrees. Line 2 baking sheets with parchment paper. Place
granulated sugar in shallow dish; set aside. Combine our,
cocoa, baking soda, and baking powder in bowl.
2. Microwave 10 tablespoons butter, covered, in large bowl
until melted, about 1 minute. Remove from microwave and
stir in remaining 4 tablespoons butter until melted. Allow
butter to cool to 90 to 95 degrees, about 5 minutes.
3. Whisk brown sugar, vanilla, and salt into butter until no
lumps remain, scraping down bowl as needed. Whisk in egg
and yolk until smooth. Stir in our
mixture until just combined.
4. Working with 2 tablespoons dough at a time, roll into
balls. Working in batches, roll balls in granulated sugar and
divide between baking sheets. Using bottom of drinking
glass, press cookies to 2 inches in diameter. Sprinkle each
sheet of cookies with 1½ teaspoons remaining granulated
sugar.
5. Bake 1 sheet at a time until cookies are slightly puffy and
edges have begun to set, about 15 minutes, rotating sheet
halfway through baking (cookies will look slightly
underdone between cracks). Let cookies cool on sheets for 5minutes, then transfer to wire rack. Let cookies cool completely before serving.
INGREDIENTS
⅓ cup (2 1/3 ounces) granulated sugar
1 ½ cups plus 2 tablespoons (8 1/8 ounces) all-purpose flour
¾ cup (2 1/4 ounces) unsweetened cocoa powder½ teaspoon baking soda
¼ teaspoon baking powder
14 tablespoons unsalted butter
1 ¾ cups packed (12 1/4 ounces) dark brown sugar
1 tablespoon vanilla extract
½ teaspoon salt
1 large egg plus 1 large yolk
INSTRUCTIONS Makes 24 cookies
1. Adjust oven rack to middle position and heat oven to 350
degrees. Line 2 baking sheets with parchment paper. Place
granulated sugar in shallow dish; set aside. Combine our,
cocoa, baking soda, and baking powder in bowl.
2. Microwave 10 tablespoons butter, covered, in large bowl
until melted, about 1 minute. Remove from microwave and
stir in remaining 4 tablespoons butter until melted. Allow
butter to cool to 90 to 95 degrees, about 5 minutes.
3. Whisk brown sugar, vanilla, and salt into butter until no
lumps remain, scraping down bowl as needed. Whisk in egg
and yolk until smooth. Stir in our
mixture until just combined.
4. Working with 2 tablespoons dough at a time, roll into
balls. Working in batches, roll balls in granulated sugar and
divide between baking sheets. Using bottom of drinking
glass, press cookies to 2 inches in diameter. Sprinkle each
sheet of cookies with 1½ teaspoons remaining granulated
sugar.
5. Bake 1 sheet at a time until cookies are slightly puffy and
edges have begun to set, about 15 minutes, rotating sheet
halfway through baking (cookies will look slightly
underdone between cracks). Let cookies cool on sheets for 5minutes, then transfer to wire rack. Let cookies cool completely before serving.
