Chocolate Sugar Cookies

Martha Stewart Living

  • 2/3 cup packed light-brown sugar
  • 1/3 cup plus 1 ½ T. granulated sugar
  • 4 T. butter, cut into pieces
  • 1 t. pure vanilla extract
  • 2 large eggs
  • ¾ cup Dutch cocoa powder, sifted
  • ¾ cup all-purpose flour
  • Pinch of salt

1. Heat oven to 350.  In an electric mixer, combine brown sugar, 1/3 cup granulated sugar, butter, and vanilla, and mix on medium-high speed until well combined.  Add egg white, and mix until combined.
2. In a small bowl, whisk together cocoa, flour, and salt.  Add to sugar and butter mixture, and mix on medium until flour is completely incorporated.  Turn this mixture out onto a piece of parchment or wax paper and roll into a 1 ¾ by 8 ½ inch log.  Chill for at least 1 hour or overnight.
3. Remove paper, and slice log crosswise into ¼ inch thick pieces.  Place remaining 1 ½ T. granulated sugar in a small bowl, and dip each piece of dough in sugar, coating all sides;  transfer to parchment-lined baking sheet 1 inch apart.  Bake about 14 minutes for chewy cookies;  for crisp cookies, bake 2 to 3 minutes longer.  Slide the paper and cookies onto a wire rack to cook completely.

To slightly reduce the number of calories in these cookies, coat just the edges with sugar.

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