24 January 2018
Recipe from The Perfect Cookie, America's Test Kitchen, 2017, p. 40; also available online
After making Brown Sugar Cookies from my new cookbook, I turned to the next page and found a recipe for Chocolate Sugar Cookies. The Brown Sugar Cookies are very good, I imagined that adding chocolate would make very good cookies too. At least it was worth a try.
The procedure for making these cookies was similar to that for the Brown Sugar Cookies. It took 90 minutes to make 24 cookies. The most interesting aspect is the use of melted butter that is in a fairly narrow temperature range of 90° to 95°. After following the instructions to melt butter in the microwave then add cold butter, I found the temperature was less than 90°. This was easily remedied with some gentle microwave heating. Beyond that, the recipe is pretty standard: dry ingredients, including unsweetened cocoa powder, are mixed together and set aside. Brown sugar, vanilla, and salt are stirred into the melted butter. An egg plus a yolk is whisked in then the dry ingredients are stirred in until just combined. All of the mixing is done by hand. The dough was portioned with a #24 scoop and baked for 16 minutes at 350°.
These cookies have the same great texture -- crisp outside, chewy inside -- as the brown sugar cookies. But they also have a nice chocolate flavor. They keep well in the freezer and at room temperature. These are cookies to make again and again.
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