Chocolate Sugar Cookies w/ Raw Turbinado Sugar
Written on August 11, 2015
Holy. Moly. Just LOOK at these cookies. Today has been a rainy Tuesday that I (accidentally) slept through the majority of...I laid down at around 11 AM with the objective of taking a short, 20 minute snooze. Three hours later, I awoke looking zombie-esque and in a confused, groggy, and hungry fluster. I immediately gained a burst of energy when, after making my way downstairs, I found my sister perusing the ingredient cupboard and preheating the oven -- it could only mean one thing. My stomach is still smiling at the thought (and at the lingering, chocolatey smell that is still present in our kitchen).
About an hour later, these beauties emerged from the oven. Chocolatey. Rich. Buttery. Soft interior. Crunchy exterior. Bliss.
Both Grace and I are trying to be more creative with our baking, especially when it comes to flavor combinations and traditional twists. These chocolate sugar cookies were completely Grace's idea -- and a brilliant one that is. There was no question as to whether or not I would share this recipe, as I'm sure you'll like them just as much. So maybe I shouldn't feel too guilty about my prolonged nap; lazing and baking is what drizzly summer days are for, right?
1 1/2 cups all purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 stick + 6 tablespoons of butter (we always use salted)
1 3/4 cups brown sugar, packed
1 tablespoon vanilla extract
1 egg + 1 egg yolk
1/2 cup turbinado sugar (for rolling)
1) Preheat the oven to 350º. Line 2 baking sheets with parchment paper.
2) Combine/whisk together the flour, cocoa powder, baking soda, and baking powder in a medium mixing bowl. Set aside
3) In the microwave, melt the butter until almost all is melted. Let cool completely (about 5 minutes).
4) Next, in a large mixing bowl, cream the butter, brown sugar, and vanilla extract (use an electric mixer—about 2-3 minutes).
5) Add the egg and egg yolk to the butter/sugar mixture and mix until smooth.
6) Lastly, add the flour mixture slowly (in increments). Mix only until the dry ingredients are just incorporated.
7) Form the dough into balls (about 2 tablespoons per cookie) and roll in the turbinado sugar (coating thoroughly). Place on the baking sheets and repeat. Use the bottom of a glass to flatten out the balls & sprinkle with a bit more turbinado sugar (if desired).
8) Bake the cookies for about 12-13 minutes, transfer to a cooling rack, and ENJOY.
I'm gonna go eat another cookie (alongside a glass of milk and my TV). Next time you experience a rainy summer day, I recommend trying this recipe out—I don't think you'll know you won't regret it.
What are your favorite rainy summer day activities?
**Recipe is adapted from The Café Sucre Farine**