Choosing a favorite cookie is next to impossible…at least for me. But these old-fashioned chocolate sugar cookies, a recipe I found at Mel’s Kitchen Cafe, could be serious contenders for one of my favorite cookies ever. They’re soft, with a crunchy edge and soft, chewy middle. Flavor-wise, they remind me just a bit of a brownie, but not exactly. I decided to call mine “old-fashioned,” since I made them slightly smaller than the original and pressed them with a fork like you would a peanut butter cookie. They look very homey, like something your favorite aunt would have made.
The original author stressed the importance of using dark brown sugar in the recipe, and I completely agree with her. I don’t think the light brown version would yield the same kind of flavor or texture you get with dark brown sugar, but you can certainly substitute it and let me know what happens.
- 1/3 cup sugar
- 1 1/2 cups plus 2 tablespoons flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 14 tablespoons butter
- 1 3/4 cups packed dark brown sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1 egg, plus 1 egg yolk
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Place granulated sugar in a small bowl; set aside. In a medium bowl, stir together the flour, cocoa powder, baking soda, and baking powder and set aside.
Melt 10 tablespoons butter in a microwave-safe bowl, checking frequently – you want your butter to be just melted and not too hot. Stir in the remaining 4 tablespoons butter; this will bring the temperature down slightly. Let the butter sit until its about 90 degrees in temperature, then pour into a large bowl and whisk in dark brown sugar, vanilla, and salt until completely smooth. Whisk in egg and yolk, then stir in flour mixture until just combined.
Using a 2-inch cookie scoop, scoop out dough and roll into balls, then dip in granulated sugar to coat. Place on the baking sheet, leaving space between for spreading. Gently press the tops with a fork to make the crisscross pattern.
Bake for about 10-12 minutes, until edges are set but tops are still puffy – be careful not to overbake these, or they’ll be too hard. Cool on baking sheet for about 3 minutes, then transfer to a wire rack to cool completely.
Makes about 24 cookies.