I try to make chocolate things for the other people in my life because they just are not for me. Chocolate – meh-ish to me. This seemed like an interesting idea though. Kind of, basically, a chocolate sugar cookie and then you can mess about with the toppings. Toppings that are mostly sugar and I do love the crunch of that.
I remember when I first started making my favorite sugar cookies, I would just put plain old white sugar on them. They were beautiful and I just loved the crunch. The Boy did too. So simple – nothing extra to buy and just lovely. I see these cookies in the same light. I’ve said it so many many times, simple is often just the best.
I really like to get input on what I do and the Boy is always an interesting source. See his ideas below.
3 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
16 Tbs unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 tsp vanilla
2/3 unsweetened cocoa
Preheat oven to 350 degrees. Line a baking sheet with parchment. Over a piece of waxed paper, sift together flour, salt, and baking powder. In a bowl of a stand mixer, beat together butter and sugar. Add eggs, one at a time then add vanilla and cocoa. Add flour a little at a time and mix until smooth. Wrap in plastic and chill for at least an hour.
Roll out dough on a lightly floured surface about 1/4 inch thick. Cut into desired shapes. Place on baking sheet, top with any kind of crunchy sugar (this time raw sugar and pretty white sanding sugar), and bake for 8 to 11 minutes until edges are firm. Transfer to a wire rack to cool.
Dough 31 December 2017
Bake 4 January 2018 @ midnight – lovely. Ugh – it is just what I do. I cannot help myself.
Bake 5 minutes, turn, and bake for 3 more.
New idea for toppings – mostly from my chief taste-tester – the Boy – raw sugar/Maldon and cayenne. Or brickle bits maybe w/some cayenne as well.
Really easy dough to roll out which make it a favorite for me because I pretty much hate rolling out dough for cookies or crackers –
kind of totally annoying.