LOVED these super simple Chocolate Sugar Cookies

[ljt2r]

And Sneezles you will be glad to know I finally "get" Valrhona, although I still prefer natural for many things.

These cookies were fantastic. Kind of like a sugar cookie meets the cookie part of an oreo, they are thinnish but chewy, not crisp. I did not expect to like them near as much as I do.

Pics are here.

I added the mini choc chips and coarse sugar--and I also reduced the size of the cookie.

Chocolate Sugar Cookies
Very closely adapted from Martha Stewart Living

1 1/2 cups (190 g) AP flour
1/2 cup good-quality unsweetened Dutch-process cocoa powder--I used Valrhona
1 t baking powder
1/2 t salt
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups sugar
1/2 cup vegetable shortening OR substitute 1/2 cup unsalted butter, melted and cooled (I used the butter)
1 large egg
1 1/2 t vanilla extract
coarse sugar for sprinkling on cookie dough, optional
1/2 cup mini chocolate chips, optional

Preheat the oven to 375 F. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.

Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in shortening (or additional butter). Beat again until pale and fluffy. Add egg and vanilla; mix until creamy. Reduce speed to low. Add the flour mixture in 2 additions and mix until just combined. Fold in the mini chocolate chips by hand.

Using a 2 inch ice cream scoop or size-24 disher, drop dough onto baking sheets lined with parchment paper, 6 cookies per sheet. Using your hand, quickly and gently pat them slightly flat. Sprinkle coarse sugar on top of the cookie dough. Bake until edges are firm, 12-15 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container up to 2 days.

[lizzieb75]

Is there a sub for the unsweetened Dutch process cocoa? My local Kroger isn't selling it any longer.

[ljt2r]

Well for me personally that is what made the cookies. Also I THINK the rule of thumb is when there is baking powder in a recipe it needs to be Dutched--although maybe I am confusing it with baking soda--maybe someone else could weigh in?

[bbenedict]

I have the Hershey's Special Dark Cocoa. That's dutched, right?

These look fabulous. How many cookies did you get and how long did you bake them for?

Bonnie

[ljt2r]

Originally Posted by bbenedict

I have the Hershey's Special Dark Cocoa. That's dutched, right?

These look fabulous. How many cookies did you get and how long did you bake them for?

Bonnie

I thought all Hershey's was natural but I have never used Hershey's. Does it smell (and look, i.e., very dark) like an oreo? If so that is Dutched.

Well I made the cookies of various sizes trying to get what I liked best. Had they all been that size.... maybe 12? Mine baked for closer to 15 minutes. I think I am not used to the dark color of the Dutched cocoa--I was not super confident when peering into the oven to see if they were done but they were all great so the recipe must be forgiving.

[bbenedict]

It is impossible to tell if you're overbaking chocolate cookies for sure. Thanks for the info. I'll give them a go after the long Thanksgiving weekend.