Harris Teeter Sugar Bag Cookies
The Double Chocolate Cookies from the side of the Harris Teeter brand sugar bag.
Servings 26
Cost 5
Ingredients
- 2 cups unbleached all-purpose flour (260 grams) or 260 grams gluten-free flour**
- ⅓ cup unsweetened cocoa powder, natural, Dutch or a mix of the two cocoas. (30 grams)
- 1 teaspoon baking soda
- ¾ teaspoon salt only if using unsalted butter
- 2 sticks unsalted butter or salted butter (omit salt if salted) softened (230 grams)
- 1 ¼ cup granulated sugar (250 grams)
- 1 large egg
- 1 teaspoon vanilla
- ½ cup M&Ms (optional)
Instructions
- Preheat the oven to 375 degrees F. Have ready two ungreased baking sheets.
- Mix the flour, cocoa powder, baking soda and salt (if using) together in a bowl and set aside.
- Using an electric mixer, cream the sugar and butter. Beat in egg and vanilla, then add the flour mixture and stir until blended. If using chocolate chips or M&Ms, add them too.
- Drop the dough by mounds on the baking sheets spacing mounds about 2 inches apart. You can use a rounded tablespoon or a large cookie scoop, in which case you won't get as many cookies and they will take slightly longer to bake.
- Bake one sheet at a time on center rack for 8-11 minutes or until cookies appear set. If you made the cookies larger, it may take 12 to 13 minutes. Remove from oven and let cool on baking sheet for about 2 minutes. Transfer to a wire rack to finish cooling.
Notes
I use Bob's 1 to 1 gluten-free flour. Tip: If using gluten-free flour, try adding 3 tablespoons of cream cheese in with the butter. It helps curb grittiness.
