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Chocolate Sugar Cookies
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Chocolate Sugar Cookies

Chocolate Sugar Cookies adapted from — “The Perfect Cookie” by America’s Test Kitchen (America’s Test Kitchen; August 2017)
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 24
Author Cookie Madness

Ingredients

  • 14 tablespoons unsalted butter melted and cooled
  • 1 1/2 cups plus 2 tablespoons all-purpose flour 230 grams
  • 3/4 cup unsweetened cocoa powder**
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups packed dark brown sugar 350 grams
  • 1 tablespoon vanilla extract
  • 1 large egg plus 1 large yolk
  • 1/3 cup granulated sugar for rolling

Instructions

  • Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or just have ready two ungreased baking sheets.
  • If you haven't already, melt your butter and allow it to cool. The best way to do it is to melt 10 tablespoons of the butter completely, then add the remaining 4 tablespoons of butter and stir until melted.
  • Whisk flour, cocoa, baking powder, baking soda and salt together in a bowl.
  • Whisk together brown sugar, vanilla, and melted butter until no lumps remain, scraping down bowl as needed. Whisk in egg and yolk until smooth.
  • Stir in flour mixture until just combined.
  • Spread granulated sugar in a shallow bowl; set aside.
  • Working with 2 tablespoons dough at a time, roll into balls. Then roll in granulated sugar to coat; space dough balls evenly on prepared sheets. Alternatively, you can scoop dough with a large cookie scoop.
  • Using bottom of dry measuring cup, press each ball until 2 inches in diameter. Evenly sprinkle remaining granulated sugar over cookies.
  • Bake 1 sheet at a time until cookies are slightly puffy and edges have begun to set (cookies will look raw between cracks and seem undone), about 15 minutes, rotating sheet halfway through baking.
  • Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Let cookies cool completely.

Notes

I used Ghirardelli natural but I think a Dutch chocolate such as Guittard Cocoa Rough would also be good.