Again with Martha Stewart’s Cookies. This is my all-time favorite cookie cookbook. I made these Grammy’s Chocolate Cookies for Jess’s 30th birthday party. They were really great. Slightly crispy on the outside and chewy on the inside. Yum!
Grammy’s Chocolate Cookies
2 cups plus 2 tablespoons all-purpose flour
3/4 cup Dutch-process cocoa powder (I didn’t use a Dutch-process one)
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
Sanding sugar, for rolling (I used Sugar in the Raw)
Sift 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 dry ingredients; 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 Silpat baking mats. Shape dough into 1 1/4-inch balls. Roll each ball into sanding sugar. Place on prepared baking sheets about 1 1/2 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. Cookies can be stored between layers of parchment in an airtight container at room temperature up to a week.