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Grammy's Chocolate Cookies

Source of Recipe


Sent to me via e-mail by Stella






List of Ingredients



• 2 c. all purpose flour
  
• 3/4 c. Dutch-process cocoa powder
  
• 1 tsp. baking soda
  
• 1/2 tsp. salt
  
• 1 1/4 c. (2 sticks plus 4 Tbsp.) unsalted butter, room temperature
  
• 2 c. sugar, plus more for dipping
  
• 2 lg. eggs
  
• 2 tsp. pure vanilla extract
  






Instructions



1. Sift together the flour, cocoa powder, baking soda and salt. Set aside.
   
   
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, 2 cups sugar, and eggs on medium speed until light and fluffy, about 2 minutes. Add vanilla, and mix to combine. Gradually add dry ingredients, and combine with mixer on low speed. Cover bowl with plastic wrap and chill until dough is firm, about 1 hour.
   
   
3. Preheat the oven to 350 degrees. Line baking sheets with Silpat baking mats (or parchment paper). Roll dough into 1-inch balls* Dip top of each ball into sugar.** Place on prepared baking sheets about 1 1/2 inches apart. Bake until set, about 8-9 minutes.
   
   
4. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
   
   
5. YIELD: About 5 1/2 dozen cookies
   
   






Final Comments


*Can use 1 oz. ice cream scoop

**Put extra sugar in zip-lock type bag and place cookie balls into bag; toss gently until coated.

This is a very soft dough and gets difficult to handle if it gets warm. Best suggestion is to keep refrigerated between batches.

Might be good with chocolate chips or white chocolate chunks, macadamia nuts.