It’s getting to be cookie baking season – although if you ask me it’s always cooking baking season! I have been exploring sugar cookies lately – I mean what can be better than classic sugar cookies? You can decorate them however you would like; get fancy with icing or simple with just some sprinkles. But there are so many other ways to go! The hubby needed cookies for a meeting so I made him some lemon sugar cookies – that recipe will up later this week – and I’ve made colorful sugar cookies using natural dyes. They make a lovely presentation. Then there are delicious chocolate sugar cookies, a wonderful twist on this classic treat.

Chocolate Sugar Cookies Recipe

1 1/2 cups plus 2 TBS all purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
14 TBS unsalted butter
1 3/4 cups packed brown sugar
1 TBS pure vanilla extract
1/4 tsp salt
1 large egg plus 1 large yolk
1/3 cup granulated sugar for rolling

Make the Chocolate Sugar Cookies

Preheat oven to 350°
Prepare two baking sheets with parchment paper or silicone mats
Add the 1/3 cup granulated sugar to a small bowl and set aside
Melt 10 TBS of the butter, then add the remaining 4 TBS to melt and cool. Set aside.

In a medium bowl whisk together the flour, cocoa powder, baking soda, baking powder and salt.

To a large bowl add the brown sugar, melted butter, vanilla and the egg and egg yolk. Mix well.
Add the dry to the wet and mix until just combined. It will be gloopy.
Use a medium cookie scoop (this time I used a large scoop because I wanted a big cookie. You can use whatever size scoop suits your need. Obviously the size scoop will impact the number of cookies made) and drop the the dough balls in the small bowl with the sugar for rolling and coat. Roll into balls and place on the prepared baking sheets.
Flatten the balls with a glass.
Bake in the preheated oven for 7 minutes and then rotate the pans and bake for 7 -8 more minutes until the cookies are baked.
Cool on a wire rack.

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How Were the Chocolate Sugar Cookies?

They are quite yummy. They are crisp like a cookie but taste like the crunchy edges of a brownie. I don’t know about you but those edges are my favorite part. These are delightful with ice cream or a big glass of cold milk. This is one of my favorite recipes from The Perfect Cookie by America’s Test Kitchen – which is one of my favorite cookbooks.

I used one as a base for one of the Great British Bake Off Bake Along Challenges – a Bombe Dessert. I started with the cookie on the bottom, followed by a homemade peanut brittle, then homemade ice cream and finally a simple meringue that I went over with my kitchen torch.

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This week’s #greatbritishbakeoffbakealong challenge was a bombe style dessert. I made a I Don’t Know What. It’s a chocolate sugar cookie topped with chopped homemade peanut brittle, homemade vanilla ice cream and then toasted meringue. . It’s not technically a baked Alaska and it’s not really any other kind of bombe. . It was good…. . . #dessert #eatdessertfirst #sweetmagazine #funinthekitchen #onmytable #gbbo #bombe #homemadeicecream #becreative #meringue #foodshot #foodblogeats #eeeeats #foodie #foodpic #droolclub #getinmybelly #ilovefood #bhgfood #foodily #delicious

A post shared by Broken Teepee/Patty Woodland (@brokenteepee) on Oct 18, 2019 at 7:48pm PDT

It was delightful. And would be relatively easy to make as dessert for a fancy dinner. I would make them smaller, truth be told. I would make medium sized cookies (it’s great to have a set of cookie scoops so you can make different sized cookies), then the brittle, and top with a scoop of ice cream rather than a molded round and then the meringue and torching. They could be held in the freezer until just short of serving up until adding the meringue – just do that step right before serving.