my new fav!

I started following @sarah_keiffer on Instagram and her "Vanilla Bean Blog." I searched her website for a recipe for chocolate sugar cookies and was able to find one that truly is outstanding. 

Sarah suggest measuring them out as 2 tablespoonfuls, but they come out quite large. A tablespoon yielded a more desirable size for me.

Chocolate Sugar Cookies
By Sarah Kieffer
from her blog, The Vanilla Bean Blog, September 10, 2020
 

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Prep Time: 25 minutes
Cook Time: 14 Minutes
Makes: about 20 cookies
 
Ingredients
 
2 cups (284 grams) all-purpose flour
1/2 cup (50 grams) Dutch-process cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks or 227 grams) unsalted butter, at room temperature
1 3/4 cups (350 grams) granulated sugar, plus 1/2 cup (100 grams) for rolling
1 large egg plus 1 large yolk
2 teaspoons pure vanilla extract
 
Directions

1. Adjust an oven rack to the middle of the oven. Heat the oven to 350°F (180°C). Line three sheet pans with parchment paper.
2. In a small bowl, combine the flour, cocoa powder, baking soda, and salt.
3. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add 1 3/4 cups (350 grams) of the sugar, and beat again until light and fluffy, 2 to 3 minutes. Add the egg, yolk, and vanilla, and beat on low speed until combined. Add the flour mixture and beat again on low speed until combined.
4. Place the remaining 1/2 cup (100 grams) of sugar in a medium bowl.
5. Scoop the dough into 1 1/2-ounce (45-gram) portions (2 tablespoons). Roll each ball in the sugar. Place 8 cookies on each sheet pan.
6. Bake one pan at a time, rotating halfway through baking. Bake until the sides are set and the top begins to crackle, 12 to 14 minutes.
7. Transfer the sheet pan to a wire rack and let the cookies cool for 5 to 10 minutes on the pan, then remove the cookies and let them cool completely on the wire rack. Store cookies in an airtight container at room temperature for up to 3 days.

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