Friday, February 27, 2015

Soft Cocoa Sugar Cookies

I'm on a soft cookie binge and these cocoa cookies definitely hit the spot. They are tender and soft, with a lovely sugar coating and have a perfect cocoa flavor that's not too chocolatey. Dave really liked these because the chocolate wasn't overpowering and they still had the best parts of a soft sugar cookie. And the sugar coating on the outside gives a nice crunch to house all the soft cookie goodness.

My cousin's birthday was last week so I sent her some of these cookies to celebrate. I had pinned the recipe from Kraft Recipes a while back and glad I finally got a chance to make them. Plus I had all the ingredients in my pantry. And they were really easy to make in one simple saucepan. After melting the chocolate and butter, I added the sugar and put it back over low heat to melt the sugar a bit, creating a smoother batter. These cookies are great, easy and definitely worth making on a cold afternoon for a delicious cocoa treat.

Soft Cocoa Sugar Cookies


4 ounces unsweetened chocolate
1 cup butter
1 1/2 cups sugar, divided
1 egg
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt

In a medium saucepan, melt chocolate and butter over low heat, stirring to incorporate, taking care not to let burn.

Once melted, stir in 1 cup sugar and return to low heat for about a minute to melt the sugar slightly. The mixture will look a little shiny.

Cool slightly. Add egg, whisking constantly to temper (and avoid making scrambled eggs). Then whisk in vanilla.

Stir in flour, baking soda and salt just until combined.

Refrigerate dough for 15-30 minutes or until easy to handle. When ready, place remaining sugar in a shallow bowl. Scoop cookie dough (Note: I used a medium cookie scoop) and roll into balls, then roll in sugar before arranging on a parchment or Silpat lined baking sheet. Flatten slightly.

Bake at 375 degrees F for 8-10 minutes or until set. Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.

Remove from oven and let cool on pans for 5 minutes before transferring to wire racks to cool completely.

Makes 3 dozen cookies.

Happy Baking,
The Cookie Princess

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