Every year, I look for a new cookie to add to my many holiday cookies. This year, out of the 5 or 6 new cookies I baked, this Double Chocolate Sugar Cookie recipe ended up being the big family favorite. This cookie has wonderful chocolate chewiness with the perfect sugary crunch. I made the recipe a little different from the original and it still came out perfect. I hope you enjoy these as much as we did.
"These Double Chocolate Sugar Cookies are the perfect blend of chewy and crunch." ~ Danielle B.
Double Chocolate Sugar Cookies
Adapted from The Cafe Sucre Farine
- 1-1/2 cups of flour, +2 tablespoons
- 3/4 cup of cocoa powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of baking powder
- 14 tablespoons of butter, at room temperature
- 1-3/4 cups of dark brown sugar, packed
- 1 tablespoon of vanilla
- 1/2 teaspoon of salt
- 1 large egg
- 1 large egg yolk
- 1 cup of mini semi sweet chocolate chips
- 1/2 cup of demera or turbinado sugar
- Pre-heat oven to 350 degrees.
- In a medium bowl mix flour, cocoa powder, baking soda and baking soda, set aside.
- Using a hand-held beater or mixer with the paddle attachment, place butter, dark brown sugar, vanilla and salt in a large bowl and beat on medium high for 1 minute until blended.
- Add egg and egg yolk one at a time, beating each until well incorporated.
- On low speed, add the flour mixture. Mix until just blended.
- Add mini chocolate chips and mix until incorporated.
- Place demera or turbinado sugar is a shallow bowl.
- Using a well rounded tablespoon of dough, roll into a ball and then roll in sugar.
- Place on cookie sheet and using the bottom of a glass, press the cookie slightly and then sprinkle with additional sugar.
- Bake for 8-10 minutes or until the cookies puff and are slightly cracked. They will be dry on top.
- Watch cookies carefully as you do not want to over bake them.
- Remove from oven and allow to cool on cookie racks.
This recipe makes 36-40 cookies. They freeze well, too. Eat some now and freeze some for later.