Formed Cookies Grammy's Chocolate Cookies

posted by Mimi Hiller 11-26-99 2:21 PM

Anne Feldman
Kennewick, Washington

Grammy’s Chocolate Cookies
makes about 100

2 cups all-purpose flour
3/4 cup Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (2 sticks plus 4 tablespoons) unsalted butter, room temperature
2 cups sugar, plus more for dipping
2 large eggs
2 teaspoons pure vanilla extract

Sift together flour, cocoa powder, baking soda, and salt. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter, 2 cups sugar, and eggs on medium speed until light and fluffy, about 2 minutes. Add vanilla, and mix to combine. Gradually add dry ingredients, and combine with mixer on low speed. Cover bowl with plastic wrap, and chill until dough is firm, about 1 hour.

Heat oven to 350 degrees. Line baking sheets with Silpats* (French nonstick baking mats).

Roll dough into 1-inch balls. Dip top of each ball into sugar. Place on prepared baking sheets about 1 1/2 inches apart. Bake until set, about 8 minutes. Transfer to a rack to cool. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool.

*Note from Mimi: instead of Silpats, feel free to use cooking parchment

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line