I made these cookies earlier this week to go along with my homemade ice cream sandwiches! The recipe is from Martha Stewart's Cookies. I made all of the dough and baked it off in two batches. I baked some of it immediately for the sugar cookies. The unchilled dough produced flat cookies that became very crispy when cooled. I think that was what the recipe was going for (a thin, crisp cookie), but I prefer mine softer and fatter! To the rest of the dough I added a handful of Reese's peanut butter chips and chilled it for about 30 minutes. The chilled dough baked up a lot nicer. It didn't spread quite as much, and the insides were softer and chewier. This reinforces the New York Times advice to chill your cookie dough before baking it! I bet they'd be 10x better if I let it chill for a day! Overall, these are fabulous cookies, chilled or unchilled, chewy or crunchy... It's totally a matter of preference!The unchilled dough makes these flat, crispy cookies.
Chilled dough makes them chewier!
Giant Chocolate Sugar Cookies (from Martha Stewart’s Cookies)Chilled dough makes them chewier!MAKES 8 (I didn’t make them giant; I got 22 cookies using a #30 disher)
1 1/2 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups sugar (I used 1/2 cup white sugar plus 1 cup light brown sugar)
1/2 cup vegetable shortening (or 1/2 cup unsalted butter), melted and cooled
1 large egg
1 1/2 teaspoons pure vanilla extract
1. Preheat oven to 375F. Whisk together flour, cocoa powder, baking powder, and salt in a bowl.
2. 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 melted shortening (or butter). Add egg and vanilla; mix until creamy. Reduce speed to low. Gradually add flour mixture, and mix until just combined.
3. Using a 2 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 4 inches apart (These cookies will be HUGE! I made normal sized cookies with a #30 scoop). Bake until edges are firm, 18 to 20 minutes (about 11-12 minutes for regular sized cookies). Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 2 days.
17 comments:
these look delicious. I would see them with some ice cream in between :) yummy frozen dough makes better cookies
I made once a cookie almost like this from her book and my duahgter has been going on asking me to make them again, i am not showing this to her otherwise she will be again asking for these.
Looks so crunch delicious.
I never heard of Chocolate Sugar Cookies. I would eat that whole stack if I could. :) Check out the cupcakes I posted.
I must confess to loving crisp cookies--the criper, the better. Yours look so good. I have to say Martha rarely disappoints when it comes to her cookie recipes.
Cassie, I just made a batch of CCC's today and did a test about whether the dough should be room temperature, chilled or frozen. I agree, chilled is better. That icecream sandwich must be crazy good!!
These look SO good. Sugar cookies are my favorite, I bet they're even better with chocolate!
Mmmm...I love chocolate so much; why not bring chocolate flavor to sugar cookies, too? I love the versatility of this recipe depending upon the refrigeration of the dough!! Can't wait to try this!
I'm a sucker for chocolate anything. These look amazing!
I'm actually glad to see these cookies. I made this exact same recipe for Valentine's day, but mine didn't come out nearly as nice as yours! I made smaller ones as well, but went wrong somewhere along the way, because my cookies never flattened out! I had bite-sized chocolate sugar cookie balls! At least now I know it was the baker (me) and not the recipe that went wrong! Great job on beautiful cookies!
Love the chocolate cookies. I had an ice cream sandwich party for my birthday and it was so fun!!
I didn't know unchilled dough could do that :)! They look magazine-cover worthy, very tasty and pretty.
These look fantastic!!!
YUM - those look fabulous! I may have to break down and buy that Martha Stewart cookie book...
Cool, love the print button!! You rock!
~ingrid
I'm a major sugar cookie fanatic! These sound amazing =)
These were so good!! Made them as an early birthday treat for my husband...he wants me to make them again. :)
Wow. I made these the other day and they are absolutely fabulous!! I made them fairly large, it ended up making 12 cookies. Will definitely be making these again
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