Chocolate sugar cookies have been kind of an obsession for a lot of years. Like at least 10. I think it started with recipe from Martha for giant chocolate sugar cookies. It spoke to me. And by “spoke to me,” I mean these suckers were in heavy rotation in my kitchen.
But despite the fact that I’ve been engaged in a decade of chocolate sugar cookie-making, it is only recently that I tried my hand at my own recipe for these chocolatey/sugary gems. I’ve developed other incarnations of the (chewy) chocolate cookie — the chocolate mint for Baked and the chocolate ginger for this here blog. But for straight up chocolate? This was a first.
And i’m not going to lie: the reason why this seemed like the perfect time to make these babies is that baking with a broken leg — which is what I have been attempting to master this past week (I call it “one-legged baking”) — is just all that much simpler if you’re making cookies, as opposed to croquembouche, for instance.
And so cookies it is peeps, and these are keepers. Uber chocolatey (from cocoa powder and chips – was tempted to boost the chocolate flavor even more, with some melted chocolate, but decided against it), chewy (from a bit of corn syrup and a yolk), moist and molasses-y (from the brown sugar) and crackly (from the granulated, plus raw, sugar coating). I’m hoping these will become your go-to when the chocolate craving hits, and am confident that whether making them while hobbling around your kitchen on one leg, or moving around effortlessly on two, these will satisfy that craving in spades.
(jumbo) chocolate sugar cookies
- 1 3/4 cup bread flour
- 3/4 cup dutch process cocoa powder
- 1 tsp baking soda
- 3/4 tsp salt
- 2/3 cup semi sweet chocolate chips optional
- 1 large egg
- 1 yolk
- 1/3 cup corn syrup
- 2 tsp pure vanilla extract
- 1 stick unsalted butter
- 6 tbsp vegetable shortening
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar plus extra for rolling cookies
- turbinado for sprinkling
- combine the flour, cocoa powder, baking soda, and salt in a medium-sized bowl, and whisk. add the chips and whisk again. set aside.
- combine the egg, yolk, corn syrup, and vanilla in a small bowl, whisk, and set aside.
- melt the butter and shortening together in a microwave or on the stove-top. pour into the bowl of a stand mixer, fitted with the paddle attachment, and add the sugars. beat on medium until incorporated and smooth.
- add the egg/yolk mixture and beat again until combined. finally, lower the mixer speed, and with the mixer running, add the dry ingredients. stop the mixer when there are still some streaks of flour. continue mixing by hand with a rubber spatula.
- using a 1/4 cup cookie scoop, scoop the dough onto a parchment-lined cookie sheet. roll the cookies in granulated sugar and place in the refrigerator for 24 to 72 hours.
- preheat the oven to 350 degrees, sprinkle the cookies with the turbinado sugar and and bake the cookies for about 10 minutes, rotating after 5. once removed from the oven, use a spatula to gently press and flatten the cookies. eat warm or at room temp. freeze extras - or better yet, only bake-off as many as you want to eat. save the rest of the scooped dough in a zip-lock bag in the freezer.
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