A couple of weeks ago I made cookies for Bill Beaucoup. And 2.0’s Mummy. And The Rutherfords. I made about… 8 dozen cookies. That’s a fair number of cookies for the Cat Farm. 2.0 ate about 2 dozen of them. He’s a real cookie connoisseur, so if he likes the cookie you know it’s a winner. Most of the 2 dozen cookies he ate were taken when he thought I wasn’t looking. But, when you’re bigger than a cat, it’s hard to hide around the kitchen counter.
It’s a nice, dark chocolate cookie. Not overly sweet. Has a good crunch to it. I’ve seen some versions of the recipe with only the top dipped in sanding sugar, but I rolled the whole dough ball in sugar. Because that’s what Martha said to do. And, unlike some of Martha’s recipes, there were no weird, unneccessary ingredients or completely redundant steps. No time-wasting or left over ingredients here. Give ’em a try when you’re looking for a quick prep, easy-to-make cookie.
. . .
Grammy’s Chocolate Cookies
recipe: Martha Stewart
- 2 cups plus two tablespoons all-purpose flour
- 3/4 cup Dutch cocoa powder (I used non-Dutch cocoa powder. Don’t tell Martha.)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- sanding sugar for rolling
Sift together flour, cocoa powder, baking soda, and salt into a bowl.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla, and beat to combine. Reduce speed to low, and gradually add flour mixture; beat to combine. Form dough into a flattened disk, wrap with plastic wrap, and chill until firm, about 1 hour.
Preheat the oven to 350 degrees. Shape dough into 1 1/4 inch balls. Roll each ball in sanding sugar. Place on baking sheets lined with parchment paper, about 1 1/2 inches apart. Bake until set, 10 to 12 minutes, rotating halfway through. Transfer to a rack to cool for 5 minutes. Transfer cookies from baking sheet to wire rack. Cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week.