I love sugar cookies AND I love chocolate. This cookie has great taste AND texture, and it’s pretty too! Be sure keep them on the “thick” side when you flatten them, otherwise they won’t have the beautiful crackled look that you see in the photo.
Chocolate Sugar Cookies
Makes 24 cookies
1/3 cup granulated sugar
1 1/2 cups plus 2 T. all purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. baking powder
14 T. butter
1 3/4 cups packed dark brown sugar
1 T. vanilla
1/2 tsp. salt
1 large egg plus 1 large egg yolk
Preheat oven to 350°. Line 2 baking sheets with parchment or silicone liner. Put granulated sugar in dish; set aside. Combine flour, cocoa, soda and baking powder in bowl. Microwave 10 T. butter in large bowl until melted. Remove from microwave and stir in remaining 4 T. butter until melted. This method helps cool down the butter. Allow butter to cool about 5 minutes. Whisk brown sugar, vanilla and salt into butter until combined. Whisk in egg and yolk until smooth. Stir in flour mixture until just combined.
Roll into balls, using 2 T. of dough for each. Roll balls in granulated sugar and put on baking sheets. Using the flat bottom of a glass, flatten cookies to 2″ in diameter. DO NOT make them bigger or flatten too much! Sprinkle each sheet of cookies with remaining granulated sugar. Bake until cookies are slightly puffed and edges have begun to set, about 15 minutes, rotating sheets halfway through baking. The cookies will look slightly underdone between the cracks. Let cookies cool on sheets for 5 minutes, then transfer to wire back. Cool completely before serving.