Cook's Country -- Pinterest -- ** I did not flatten the cookies or extra sugar. I baked 10 mins. but cold have cut it baketo 8-9 mins. The cookies were not chewy but a bit crisp. They were still very good. I also doubled the recipe.

Still searching for what to cook ?

Name: COOKIES, Soft Chocolate Sugar Cookies
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/3 (2 1/3 oz.) sugar , I used more than 2/3 cups); 1 1/2 cups plus 2 Tbls. All purpose flour (8 1/8 oz.) , (1:00.8 oz.); 3/4 cup (2 1/4 oz) Unsweetened cocoa powder , (1 1/2 cups); 1/2 teaspoon baking soda , (1 tsp.); 1/4 teaspoon Baking powder , (1/2 tsp.); 14 tblspoons butter , melt butter & let sit for 10 mins. (2 1/2 cups); 1 3/4 cups dark Brown sugar , (2 1/2 cups); 1 tablespoon vanilla extract , (2 Tbls.); 1/2 teaspoon Salt , (1 tsp.); 1 large Egg plus 1 egg yolk , (3 whole eggs)

Find the most delicious recipes here

INGREDIENTS

1/3 (2 1/3 oz.) sugar ; , I used more than 2/3 cups)
1 1/2 cups plus 2 Tbls. All purpose flour (8 1/8 oz.) ; , (1:00.8 oz.)
3/4 cup (2 1/4 oz) Unsweetened cocoa powder ; , (1 1/2 cups)
1/2 teaspoon baking soda ; , (1 tsp.)
1/4 teaspoon Baking powder ; , (1/2 tsp.)
14 tblspoons butter ; , melt butter & let sit for 10 mins. (2 1/2 cups)
1 3/4 cups dark Brown sugar ; , (2 1/2 cups)
1 tablespoon vanilla extract ; , (2 Tbls.)
1/2 teaspoon Salt ; , (1 tsp.)
1 large Egg plus 1 egg yolk ; , (3 whole eggs)

INSTRUCTIONS

1. Preheat oven to 350?.

2. Pour the granulated sugar on a plate of shallow dish like a pie plate & set aside. In a Med. Bowl, stir together the flour, cocoa, blaking soda & baking powder.

3. Ia Large bowl, MELT 10 Tbls. of the butter in the microwave. Take care not to overheat; microwave the butter until just melted. Stir in the remaining 4 Tbls. butter until melted. Allow the butter to cool for 5-10 mns. ( it should be about 90? - 95?.)

4. Whisk the brown sugar, vanilla and saltinto the melted butter until the mixture is completely smooth. WHISK in the egg & egg yolk until smooth. Stir in the flour mixture until just combined.

5. Roll the dough into balls, about 2 Tbls for each cookie. Roll the balls in the granulated sugar & place on a lightly greased or lined baking sheet. Using the bottom of a glass, flatten the cookies to about 1/4" thick, more or less. Sprinkle the with a bit m ore granulated sugar ( just a pinch per cookie).

6. Bake cookies, one sheet at a time, until they have puffed & have cracks running through the top, about 12-14 mins. Don't overbake or the till be dry. Transfer the cookies to a baking rack to cool completely.

NOTES

Alert editor

COOKIES, Soft Chocolate Sugar Cookies

1/3 (2 1/3  oz.) sugar , I used more than 2/3 cups)
1 1/2 cups plus 2 Tbls. All purpose flour  (8 1/8 oz.) , (1:00.8 oz.)
3/4 cup (2 1/4 oz) Unsweetened cocoa powder ,  (1 1/2 cups)
1/2 teaspoon baking soda , (1 tsp.)
1/4 teaspoon Baking powder ,  (1/2 tsp.)
14 tblspoons butter , melt butter & let sit for 10 mins.   (2 1/2 cups)
1 3/4 cups dark Brown sugar ,  (2 1/2 cups)
1 tablespoon vanilla extract ,  (2 Tbls.)
1/2 teaspoon Salt ,  (1 tsp.)
1 large Egg  plus 1 egg  yolk ,  (3 whole eggs)

1.  Preheat oven to 350?.

2.  Pour the granulated sugar on a plate of shallow dish like a pie plate & set aside.  In a Med. Bowl, stir together the flour, cocoa, blaking soda & baking powder.

3.  Ia Large bowl, MELT 10 Tbls. of the butter in the microwave.  Take care not to overheat;  microwave the butter until just melted.  Stir in the remaining 4 Tbls. butter until melted.  Allow the butter to cool for 5-10 mns.  ( it should be about 90? - 95?.)

4.  Whisk the brown sugar, vanilla and saltinto the melted butter until the mixture is completely smooth.  WHISK in the egg & egg yolk until smooth.  Stir in the flour mixture until just combined.

5.  Roll the dough into balls, about 2 Tbls for each cookie.  Roll the balls in the granulated sugar & place on a lightly greased or lined baking sheet.  Using the bottom of a glass, flatten the cookies to about 1/4" thick, more or less.  Sprinkle the with a bit m ore granulated sugar ( just a pinch per cookie).

6.  Bake cookies, one sheet at a time, until they have puffed & have cracks running through the top, about 12-14 mins.  Don't overbake or the till be dry.  Transfer the cookies to a baking rack to cool completely.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Dozen (926g)
Recipe Makes: 4 Dozen

Calories: 6258
Calories from Fat: 5982 (96%)

Amt Per Serving		% DV

	Total Fat 664.6g	886 %
	Saturated Fat 420.9g	2105 %
	Monounsaturated Fat 172.3g
	Polyunsanturated Fat 24.9g
Cholesterol 1761.9mg		542 %
Sodium 4752.7mg		164 %
Potassium 339.5mg		9 %
Total Carbohydrate 97.3g		29 %
	Dietary Fiber 0g	0 %
	Sugars, other 97.3g
Protein 7.3g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 6258

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe