One of my favorite things to do is to take the pup for a ride to get ice cream. And you know what I realized? A lot of people go get ice cream by themselves. Not that there’s any shame in my single-lady-ice-cream-eating game, or anything. Sometimes a girl (or a business man) need ice cream. No big deal.
While we’re not judging anybody, there’s also no shame in gobbling one of these at 9 am, right after getting home from the gym, possibly in the middle of photographing it, right?
So, when my mom visited, we also made these cookies. The dough reminded us of Chocolate Crinkles. The cookies reminded us of chocolate graham crackers. These are a cocoa dream. They are delicious even in a couple days when they get a bit crunchier. Nobody will judge you for breaking one in half and dunking it your afternoon coffee.
Large Marge Chocolate Sugar Cookies (makes 14 large)
Recipe adapted from Cook’s Country
- 1 1/2 cups + 2 T all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 t baking soda
- 1/4 t baking powder
- 14 T butter, divided
- 1 3/4 cups dark brown sugar, packed
- 1 T vanilla extract
- 1/2 t kosher salt
- 1 large egg + 1 egg yolk
- 1/3 cup granulated sugar, for rolling
- Whisk together the flour, cocoa powder, baking soda, and baking powder in a small bowl. Meanwhile, microwave 10 T butter until melted, about 1 minute. Remove from the microwave and stir in remaining 4 tablespoons butter until melted.
- In a large bowl, whisk together butter, brown sugar, vanilla, and salt until no lumps remain. Whisk in egg and yolk until smooth. Stir in flour mixture until just combined. Cover bowl with plastic wrap and chill for 30 minutes to an hour, or until dough is manageable and not sticky.
- Preheat oven to 350F and line baking sheets with parchment paper. Measure granulated sugar into a small bowl. Scoop 1/4 cup of dough using an ice cream scoop or measuring cup. Roll into a ball, coat in granulated sugar and place on prepared baking sheets. Flatten cookie dough rounds with a glass until about 1/2-3/4 inch thick. Sprinkle with additional sugar. Bake for about 15 minutes or until slightly puffy and edges have set. Transfer to a wire rack to cool. Enjoy with milk or black coffee.
Yay! Click HERE for a printable pdf of the recipe above.
I celebrated the snowy first day of spring with a sprinkle cone.