You’re probably wondering “wait, what, chocolate?”
If you’re not then… I’m just being odd because that’s what I first thought when I saw the recipe for this. In my mind sugar cookies are those pale yellow… overly sweet… things. Can you tell how much I like them already? Yes.
I don’t think I bake enough with chocolate to sufficiently express how much I love chocolate. It’s very strange indeed since I’m always craving a rich, dark, chocolate cake or super fudgey brownies but never actually make them.
These cookies are really satisfying and they’re also so quick to make! Mega thumbs up!
Another thing I love about this recipe is that there is no melting of chocolate. Literally just get all those ingredients in a nice big bowl, use that trusty o’ wooden spoon and beat until you get cookie dough. Yum.
1 cup + 1 tbsp all purp. flour
1/4 cup + 2 tbsp cocoa powder
1/2 tsp baking soda
3/4 tsp salt
142g butter, softened
1 cup sugar + ~1/4 cup for rolling
1 egg, at room temp.
1. Whisk together dry ingredients. Preheat oven to 175C
2. Cream butter sugar until fluffy. Add egg and beat until well combined. Sift in the flour mixture and mix until just combined (may require a bit of arm strength!)
3. Roll the dough into 3cm wide balls and coat in sugar. Place 2″ apart on a lined baking sheet. Do not try to bake too many on one sheet as they do spread a little!
4. Bake for 8-10 mins or until edges are set and centres have puffed and crackled. Keep an eye on them as baking time would vary with size!
Allow to cool 1 min on sheet then transfer to a wire rack to cool completely.
P.S: Coating the balls in sugar also means that these cookies sparkle in the light slightly~