For the chocolate lovers that find nothing exciting in a perfectly chewy sugar cookie, try this chocolate version and then get back to me once you’ve finished them all.
I know I just shared a recipe for chewy sugar cookies 2 weeks ago but I made this chocolate version within days of the other and I cannot wait any long to share. They are literally the chocolate lover’s version of a sugar cookie because the only difference is the addition of cocoa powder and some chocolate extract if you happen to have some, but you don’t need it. Unless you really are a chocolate fiend and yes, you do need it. You may even need to roll them in chocolate sprinkles instead of more granulated sugar. I may have done that to half of them, just saying.
Not that I need to explain why all the sugar cookies given the name of my blog, but there is a story behind them. Remember how I said I made those sugar cookies to make ice cream sandwiches with a lemon ricotta ice cream with blueberry swirl to bring to a blogger potluck? Well, Indulgence Ice Cream was also bringing a generous spread of other ice cream flavors so I decided to make a couple other cookies in case anyone wanted to get creative and make their own ice cream sandwiches. Chocolate seemed like a good one that would pair well with many other of the ice cream flavors along with a gluten-free peanut butter one pulled from the archives.
In the end most people ended up just enjoying the ice cream and cookies side by side instead of sandwiched together but the rave reviews subdued any disappointment I might have had. In fact, I’ve powered through, continuing my collaboration with Indulgence Ice Cream and coming up with more cookie ice cream sandwich pairing ideas. I may have 2 more in the queue that I made already. Stay tuned O:-).
Two years ago: Root Beer Pancakes
Three years ago: DIY Anthopologie Inspired Confetti Tumblers
Four years ago: Peanut Butter Chocolate Chip Chess Pie
Five years ago: Chicken Mango Quesadillas
Six years ago: Chicken & Spinach Alfredo Pizza
Seven years ago: Cake Batter Fruit Dip
CHOCOLATE SUGAR COOKIES
Makes approximately 2 dozen
1-3/4 cups all-purpose flour
1/2 cup cocoa powder
1-1/2 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, melted and cooled to almost room temperature
1-1/2 cups sugar, plus more for rolling
1 egg, room temperature
1 Tbsp milk
1/2 tsp vanilla extract
1/2 tsp chocolate extract (optional)
Chocolate sprinkles for rolling (optional – can just use more sugar)
- In a medium bowl, Whisk together flour, cocoa, baking soda, and salt. Set aside.
- In a large bowl, beat together the butter and sugar until creamy, about 3 minutes. Add egg, vanilla, and chocolate extract and beat until combined. Gradually add flour mixture, mixing until just combined. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
- Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats. Place sugar in a shallow bowl.
- Roll tablespoons of dough into balls and roll in the sugar (or sprinkles), shaking off any excess. Place on prepared cookie sheets, about 2 inches apart.
- Bake 8-10 minutes, or until edges of cookies are just starting to brown and centers are set. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.
Source: Adapted slightly from my Chewy Sugar Cookies.