Soft Chocolate Sugar Cookies

type="html">

I think everyone NEEDS another chocolate cookie in their recipe books.

Don't you think?

Seriously, one can never have too many chocolate cookies really ever in their life. 

We are big sugar cookie fans at this house and I LOVE my sugar cookie that was handed down to me from my grandmother but I haven't really found a chocolate sugar cookie that I have really loved.  I was very pleasantly surprised by this little beauty.  It was soft, chewy, moist and oh so chocolately.  Perfect I'd say for a cookie.  

Soft Chocolate Sugar Cookies

(click here for printable version)

1/3 cup granulated sugar
1 1/2 cups plus 2 tablespoons all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
14 tbsp butter
1 3/4 cups packed dark brown sugar
1 tbsp vanilla extract
1/2 tsp salt
1 large egg plus 1 egg yolk

1. Preheat the oven to 350°F. Line cookie sheets with Silpat liner or parchment paper and set aside.

2. Pour granulated sugar in a shallow dish like a pie plate and set aside. In a medium bowl, stir together the flour, cocoa, baking soda and baking powder.

3. In a large bowl, melt 10 tablespoons of the butter in the microwave, until just melted. Stir in the remaining 4 tablespoons of butter until melted. Allow the butter to cool for 5-10 minutes (it should be about 90-95 degrees on an instant read thermometer). After the butter has cooled whisk in the brown sugar, vanilla and salt until completely smooth. Whisk in the egg and egg yolk and stir until smooth. Stir in the flour mixture until just combined.

4. Roll the dough into balls, about 2 tablespoons for each cookie. Roll the balls in the granulated sugar and place on prepared baking pans. Using the bottom of a glass, flatten the cookies to about 1/4-inch thick, but not get too thin. Sprinkle the tops of the cookies with a bit more granulated sugar.

5. Bake cookies until they have puffed and have cracks running through the top, about 11-14 minutes. Don't overbake or the cookies will be dry and hard. Transfer the cookies to a baking rack to cool completely. Enjoy!

Source: Mel's Kitchen Cafe