Sarah Kieffer’s cookie recipes are great. We made her pan banging chocolate chip cookies several times. These chocolate sugar cookies are just about perfect – crunchy, chewy and chocolatey.
- 2 cups (284 grams) all-purpose flour
- 1/2 cup (50 grams) Dutch-process cocoa powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (2 sticks or 227 grams) unsalted butter, at room temperature
- 1 3/4 cups (350 grams) granulated sugar, plus 1/2 cup (100 grams) for rolling
- 1 large egg plus 1 large yolk
- 2 teaspoons pure vanilla extract
- Adjust an oven rack to the middle of the oven. Heat the oven to 350°F (180°C). Line three sheet pans with parchment paper.
- In a small bowl, combine the flour, cocoa powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add 1 3/4 cups (350 grams) of the sugar, and beat again until light and fluffy, 2 to 3 minutes. Add the egg, yolk, and vanilla, and beat on low speed until combined. Add the flour mixture and beat again on low speed until combined.
- Place the remaining 1/2 cup (100 grams) of sugar in a medium bowl.
- Scoop the dough into 1 1/2-ounce (45-gram) portions (2 tablespoons). Roll each ball in the sugar. Place 8 cookies on each sheet pan.
- Bake one pan at a time, rotating halfway through baking. Bake until the sides are set and the top begins to crackle, 12 to 14 minutes.
- Transfer the sheet pan to a wire rack and let the cookies cool for 5 to 10 minutes on the pan, then remove the cookies and let them cool completely on the wire rack. Store cookies in an airtight container at room temperature for up to 3 days.
- PJH comments: I make 40 gram portions as 45 grams seemed to big, I rolled in raw turbino sugar and cooked them for 13 minutes and they come out perfectly.