SOFT CHOCOLATE SUGAR COOKIES

I have a deep and abiding love for sugar cookies. They are my favorite cookie of all-time. But when you adapt the beloved sugar cookie to be 100% full of chocolate splendor and eliminate the need to refrigerate, roll and cut; well, I’m undone.

I had to give these away approximately 3 seconds after baking them. These cookies are rich and really unbelievable.

INGREDIENTS:

• 1/3 cup (2 1/3 ounces) granulated sugar
• 1 1/2 cups plus 2 tablespoons (8 1/8 ounces) all-purpose flour
• 3/4 cup (2 1/4 ounces) unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 14 tablespoons butter
• 1 3/4 cups packed (12 1/4 ounces) dark brown sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1 large egg plus 1 egg yolk

DIRECTIONS:

1. Preheat the oven to 350 degrees F.
2. Pour the granulated sugar on a plate or shallow dish like a pie plate and set aside. In a medium bowl, stir together the flour, cocoa, baking soda and baking powder.
3. In a large bowl, melt 10 tablespoons of the butter in the microwave. Take care not to overheat; microwave the butter until just melted. Stir in the remaining 4 tablespoons butter until melted. Allow the butter to cool for 5-10 minutes (it should be about 90-95 degrees on an instant read thermometer).
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full recipes please see : www.melskitchencafe.com

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