Chocolate Sugar Cookies (ATK)

• portioner: 24 cookies

Ingredienser

⅓ cup (2¼ ounces) granulated sugar

1½ cups plus 2 tablespoons (8⅛ ounces) all-purpose flour

¾ cup (2¼ ounces) unsweetened cocoa powder

½ teaspoon baking soda

¼ teaspoon baking powder

14 tablespoons unsalted butter

1¾ cups packed (12¼ ounces) dark brown sugar

1 tablespoon vanilla extract

½ teaspoon salt

1 large egg plus 1 large yolk

Vejledning

1. Adjust oven rack to middle posi- tion and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Place granulated sugar in shallow dish; set aside. Combine flour, cocoa, baking soda, and baking powder in bowl.

2. Microwave 10 tablespoons butter, covered, in large bowl until melted, about 1 minute. Remove from micro- wave and stir in remaining 4 tablespoons butter until melted. Allow butter to cool to 90 to 95 degrees, about 5 minutes.

3. Whisk brown sugar, vanilla, and salt into butter until no lumps remain, scraping down bowl as needed. Whisk in egg and yolk until smooth. Stir in flour mixture until just combined.

4. Working with 2 tablespoons dough at a time, roll into balls. Working in batches, roll balls in granulated sugar and divide between baking sheets. Using bottom of drinking glass, flatten cookies to 2 inches in diameter. Sprinkle each sheet of cookies with 1½ teaspoons remaining granulated sugar.

5. Bake 1 sheet at a time until cookies are slightly puffy and edges have begun to set, about 15 minutes, rotating sheet halfway through baking (cookies will look slightly underdone between cracks). Let cookies cool on sheets for 5 minutes, then transfer to wire rack. Let cookies cool completely before serving.