Grammy's Chocolate Cookies

I really feel like I'm in a rut lately, and I haven't been cooking or blogging as much. I'm grateful for the recipe swaps to get my butt into gear so I can actually make something in the kitchen!

The theme for this latest swap is Celebrity Recipes. I received this Martha Stewart recipe for Grammy's Chocolate Cookies. When I received it, I had to look back to make sure I haven't made it before! I've bookmarked this for a while now, but never had the chance to make it.

This past weekend was the first warm weekend of the year. It was over 80°, so my sisters decided to bring out the grill! I brought the bulk of the cookies over, and they went over really well. Even with 2 cups of sugar, it wasn't too sweet, and the turbinado sugar I rolled it in added a nice crunch (and added some nice sparkle). I used kosher salt for this, as I do with all baked goods now, and it added a slight hint of salt that was perfect. I brought the rest to work, and it was a huge hit!

Very rarely do I get the exact amount of cookies a recipe calls for. I actually used a Martha Stewart cookie scoop to portion out the dough, and it made exactly 3 1/2 dozen. I use this all the time for drop cookies as well.

As always, remember to check out Sarah's blog for the full swap round up, including my submission of Tyler Florence's shrimp scampi.

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Grammy's Dark Chocolate Cookies

made by cathy's kitchen journey
adapted from Just Baked, originally from Martha Stewart's Cookies




ingredients:

• 2 cups plus 2 TBSP all purpose flour
• 3/4 cup unsweetened Dutch processed cocoa
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1 1/4 cups (2 1/2 sticks) unsalted butter, at room temperature
• 2 cups granulated sugar
• 2 large eggs
• 2 tsp pure vanilla extract
• about 3/4 cup sanding sugar for rolling (I used turbinado sugar)

directions:

1. In a medium bowl, sift or whisk together flour, cocoa powder, baking soda, and salt. Set aside.
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 the flour mixture; beat to combine. Form dough into a flat disk and wrap in plastic wrap. Chill until dough is firm, about 1 hour.
3. Preheat the oven to 350° degrees. Line baking sheets with parchment, or spray with cooking spray.
4. Using a small cookie scoop, portion out dough and roll dough into 1 1/4-inch balls. Roll each ball in the sanding sugar. Place on prepared baking sheets about 1 1/2 inches apart. Bake until set, about 10 to 12 minutes, rotating halfway through.
5. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week.

Yield: 3 1/2 dozen

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