Monday, February 25, 2008

Grammy's Chocolate Cookies

I have been receiving requests for more chocolate lately, so here is one today to try. I wanted to make a simple, clean chocolate cookie; that was my goal.
I subscribe to too many magazines. Way more than I can read right now, but I quickly flipped through Martha’s magazine that came over the weekend and found something. Whenever I receive a new magazine in the mail I immediately go through it and take out all those insanely frustrating subscription cards, perfume samples, prescription drug cards, etc. They hinder you from flipping efficiently. However, on rare occasions they do make you stop at a good spot in the magazine. One card preformed such a function by pointing me to her Cookie of the Month; which was just what I was looking for to take care of my chocolate cookie needs. The prep was pretty simple and the recipe does make a lot of dough that smells great. Keep in mind that it is a Martha cookie so you must use lots of bowls, gadgets and spoons to get the job done.
The cookie has a crunchy sugar coating on the outside with a brownie like fudgey inside. Great combination, Grammy!

Grammy’s Chocolate Cookies
2 cups all-purpose flour plus 2 tablespoons
3/4 cup Dutch cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (2 ½ sticks) unsalted butter, room temperature
2 cups sugar, plus more for dipping
2 large eggs
2 teaspoons pure vanilla extract

Sift together flour, cocoa powder, baking soda, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, 2 cups sugar, and eggs on medium speed until light and fluffy, about 2 minutes. Add vanilla, and mix to combine.
Gradually add dry ingredients, and combine with mixer on low speed. Cover bowl with plastic wrap, and chill until dough is firm, about 1 hour.
Preheat the oven to 350 degrees. Line baking sheets with parchment paper. Roll dough into 1 ¼ inch balls. Dip top of each ball into sugar. Place on prepared baking sheets about 1 1/2 inches apart. Bake until set, about 8-9 minutes. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Yields 3 1/2 dozen.

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