Never was a real lover of chocolate until after having my third baby. Now I love it! Its a weakness and the one thing I turn too when I’m stressed out (that’s not always a good thing). So if you love all things chocolate then you will really enjoy this recipe.
Dark Chocolate Sugar Cookies
adapted from the other Martha…what can I say she knows her cookies 😉
2 cups plus 2 tablespoons all-purpose flour
3/4 cup Dutch-process (try Hershey’s Special Dark) or unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
2 cups sugar
2 large eggs
2 teaspoons pure vanilla extract
Coarse sugar, for rolling (Sugar in the Raw)
In a medium bowl whisk together flour, cocoa powder, baking soda, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed untl light and fluffy, about 2 minutes. Add eggs and vanilla, and beat to combine. Reduce speed to low and gradually add the flour mixture; beat to combine. Cover bowl with plastic wrap, and chill until dough is firm, about 1 hour.
Preheat the oven to 350 degrees. Line baking sheets with parchment paper. Shape dough into 1 1/4-inch balls. Roll each ball into coarse sugar. Place on prepared baking sheets about 2 inches apart. Bake until set, about 10 to 12 minutes, rotating halfway through.
Transfer to a rack to cool for 5 minutes. Transfer cookies from baking sheet to wire rack. Let cool completely. Cookies can be stored between layers of parchment in an airtight container at room temperature up to a week.