Chocolate Sugar Cookies

(from saymyname’s recipe box)

3 1/2 dozen cookies

Categories: Cookies, Dessert

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup cocoa powder, sifted (preferably natural)
  • 4 ounces semisweet chocolate, grated
  • 6 tablespoons unsalted butter, cool and cut into small pieces
  • 5 tablespoons vegetable shortening
  • 3/4 cup sugar
  • 1 large egg, room temperature
  • 1 1/2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/2 cup sanding sugar or 1/2 cup coarse sugar, preferably clear, spread on a plate

Directions

  1. Position the racks in the top and bottom thirds of the oven; preheat oven to 375°.

  2. Whisk flour, cocoa powder, and grated chocolate in a bowl until uniform; set aside.

  3. Add butter and shortening in a big bowl; use an electric mixer on medium speed to soften them into a fairly soft mass.

  4. Add in sugar; beat until fluffy but still a little grainy, about 1 more minute.

  5. Beat in egg until smooth; then beat in milk and vanilla.

  6. Stop the beaters; add in the flour mixture, then beat at low speed just until a dry, rough dough forms.

  7. Dust a clean, dry work surface with the smallest sprinkling of flour, then turn the dough out onto it and knead it a few times, just until it coheres into a fairly smooth ball.

  8. Break of walnut-size pieces, roll them into balls between you palms; place them 2-inches apart on 2 nonstick baking sheets.

  9. Press the bottom of a medium drinking glass into the remaining unused dough, and then press the glass?s bottom into the sanding sugar.

  10. Use the bottom of the glass to flatten the cookies gently; pressing down to let the crystals adhere, until the cookies are about ½ inch thick.

  11. Repeat until all the balls are flattened and coated with sugar.

  12. Bake for 5 minutes, then reverse the sheets top to bottom and front to back.

  13. Continue baking for ABOUT 5 more minutes or until the cookies are dry at the edges and somewhat firm to touch.

  14. Cool on the sheet for 1 minute, then transfer to wore racks to cool completely.

  15. **White Chocolate Almond Sugar Cookies: substitute grated white chocolate for the semisweet chocolate; substitute almond extract for the vanilla extract.

Email to a friend | Print this recipe | Back