Chocolate Cookies

May 22, 2011

Margaux says . . .

These cookies are delicious, and very simple to make! They also are a good option when wanting to make a sweet on a whim, as the ingredients are usually on-hand in most kitchens. I’m sure you could use regular cocoa powder instead of Dutch processed, and they would be just as delicious. The texture is crispy and chewy, and the sanding sugar makes them sparkly and pretty!

The flavor instantly reminded me of Oreo’s…it’s a rich, dark chocolate that isn’t too overly sweet and would pair really well with vanilla frosting. So I will definitely be making them again as homemade Oreo’s, using the vanilla frosting recipe below. I also am thinking these would be great for ice cream sandwiches, using any of your favorite ice cream flavors. I’m going to use Bobtail’s Merlot chocolate chip…I think it will be the perfect pairing!

Grammy’s Chocolate Cookies

from Martha Stewart’s Cookies cookbook

2 cups plus 2 tbsp all- purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 tsp baking soda
1/2 tsp salt
1 1/4 cups unsalted butter, room temperature
2 cups granulated sugar
2 large eggs
2 tsp vanilla extract
sanding sugar, for rolling

1. Sift together flour, cocoa powder, baking soda and salt into a bowl.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla, and beat to combine. Reduce speed to low, and gradually add flour mixture; beat to combine. Form dough into a flattened disk, wrap with plastic wrap, and chill until firm, about 1 hour.
3. Preheat oven to 350 degrees. Shape dough into 1 1/4-inch balls. Roll each ball in sanding sugar. Place on baking sheets lined with parchment paper, about 1 1/2 inches apart. Bake until set, 10-12 minutes, rotating halfway through. Transfer to a rack to cool for 5 minutes. Transfer cookies from baking sheet to wire rack. Cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week.


Vanilla Frosting (for filling)
from Cook’s Illustrated

1 tbsp heavy cream
1/2 tsp vanilla
pinch table salt
1 1/4 sticks unsalted butter, softened
1 1/4 cups sifted powdered sugar

Stir the cream, vanilla, and salt together in a small bowl until the salt dissolves. Beat the butter with an electric mixer on medium high speed until smooth, 30-60 seconds. Reduce speed to medium-low, slowly add sugar, and beat until smooth, 2-5 minutes. Beat in the cream mixture. Increase the speed to medium-high and beat until light and fluffy, 4-8 minutes (the time depends on the strength of the mixer…with my KitchenAid it takes about 5 minutes or so).

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3 Responses to “Chocolate Cookies”

  1. Aunt Suzy Says:

    yes to Bobtail’s Merlot Chocolate Chip as an ice cream sandwich filling!

  2. Sutton Says:

    Would you add the ice cream when serving or ahead of time, then freezing before serving ? I was thinking that if you freeze them, maybe that process would give the cookie time to absorb some of the cream and end up being softer. My favorite ice cream sandwiches are the ones where the chocolate wafer is soft, not at all crispy. I would like these to have a little of both and I like the idea of the cookie part being thicker than the store bought ones.


    • In my experience, when you freeze ice cream sandwiches the cookie gets really hard and not easy to eat. Maybe if you freeze them, then take them out for several minutes before serving, the cookie will soften enough to be easier to eat. I agree about soft cookies for ice cream sandwiches, though! These cookies are pretty soft and chewy the day you make them, so if you serve them as sandwiches that day, they would probably be perfect!


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