Sparkling Chocolate Sugar Cookies
For the longest time, I thought I wasn’t a cookie person. As a child, the cookies I encountered were either greasy and crisp shortening cookies or a package of dry and stale Chips Ahoy! I usually went right for the ice cream or brownies as my dessert of choice. Let’s be honest, I still love those today. I remember the first homemade chocolate chip cookie I made and taking a bite while they were still fresh from the oven. It was a revelation and one I was keen to repeat, again and again. Nowadays, you’ll rarely find our freezer without cookie dough or our cookie jar without a treat waiting to be savored with a cup of tea or milk. I’m a firm believer that sweets can be nourishing when made with love and high quality ingredients. These cookies are perfect to make as a gift or to bring on a plate to share with friends. They are just as good on the second or third day if they last that long.
Ingredients:
2 cups flour (i love all purpose einkorn flour)
1/2 cup cocoa powder
1 teaspoon baking soda
12 tablespoons (1 and a half sticks) room temperature salted butter
1 1/2 cups brown sugar
1 egg
1 teaspoon vanilla extract
about 1/4 cup sugar for rolling the dough balls in
Directions:
Preheat your oven to 350 degrees F. Get your baking sheet ready and lined with parchment paper. In a large bowl, beat the soft butter and brown sugar together until light and a bit fluffy. I use my handy dandy wooden spoon for this step, but you can certainly use a hand or stand mixer. Add the vanilla and eggs and keep mixing until it’s shiny. Sift the flour, cocoa powder, and baking soda into the bowl and use your wooden spoon to mix it together. Grab a large plate or bowl and pour the 1/4 cup of sugar on it. Use a cookie scoop or a tablespoon to scoop a few evenly sized balls onto the plate/bowl. Use your hands to roll it into the sugar forming it into a nice round shape. Place it onto the baking sheet. Leave about two inches between each dough ball as they will spread a good amount as they bake. Pop them in the oven for about 15 minutes. You’ll need to let them cool a bit on the baking sheet before transferring them. You may want to have two baking sheets going so you can cook them more quickly. Store them in an airtight container at room temperature until they are all gone!
