Friday, July 10, 2015

Chocolate Sugar Cookie Day: 2 Recipes

For me there's nothing quite like a sugar cookie, and if you add chocolate it's even better! The following recipe is terrific. Perfect every time! The resulting Chocolate Sugar Cookie is perfect for today's holiday: National Sugar Cookie Day! FYI; the first cookie is chewy.

And, since you can never have too many chocolate cookie recipes, the second recipe is for a variation -- Chocolate Caramel Sugar Cookies! This easy recipe is adapted from Kraft.


1/3 cup granulated sugar
1-1/2 cups plus 2 Tbsp flour
3/4 cup unsweetened DARK cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
14 Tbsp sweet butter
1-3/4 cups dark brown sugar (packed)
1 Tbsp Madagascar vanilla extract
1/2 tsp salt
1 large egg plus 1 egg yolk

Preheat oven to 350 degrees F.
In shallow bowl, put granulated sugar on a plate. Set aside.
In bowl, stir together flour, cocoa, baking soda and baking powder.
In large bowl, melt 10 Tbsp butter in microwave. Do not overheat; microwave butter until just melted. Stir in remaining 4 Tbsp butter until melted. Allow butter to cool for 10-15 minutes.
Whisk brown sugar, vanilla and salt into melted butter until  smooth. Whisk in egg and egg yolk until smooth. Stir in flour mixture until just combined.
Roll dough into balls -- 2 Tbsp for each cookie. Roll balls in white sugar and place on lightly greased or parchment-lined baking sheets.
Flatten cookies to 1/4-inch thick.
Sprinkle cookies with more white sugar.
Bake 12-14 minutes. Don't overbake.
Transfer to wire rack to cool.

This second cookie recipe is for Chocolate Caramel Sugar Cookies! This easy recipe is adapted from Kraft. Feel free to use Kraft products such as the caramels and Planters Pecans-- or use other caramels and nuts.


2 cups flour
1 tsp baking soda
1/4 tsp salt
4 ounces very dark chocolate, chopped
1 cup butter
3/4 cups sugar, divided
1 egg
1 tsp Madagascar vanilla
1/2 cup chopped Planter Pecans
14 ounces KRAFT caramels
2 Tbsp milk

Mix flour, baking soda and salt; set aside. Microwave chocolate and butter in large microwaveable bowl on High for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add 1 cup sugar, egg, and vanilla; mix well. Stir in flour mixture until well blended.
Refrigerate 15 minutes or until dough is easy to handle.
Heat oven to 375°F.
Shape dough into 1-inch balls; roll in 1/2 cup chopped Pecans.
Place, 2 inches apart, on baking sheets. Make indentation in each ball.
Bake 8 to 10 min. or until centers are set.
Microwave 1 package Kraft Caramels with 2 Tbsp milk in microwaveable bowl on High for 3 minutes or until caramels are melted..stirring after 2 minutes.
Spoon into centers of cookies.
(Drizzle with extra melted chocolate, if you feel inclined)
Cool on baking sheets 1 minute.
Remove to wire racks; cool completely.


Carleen ML said...

I made the first recipe - came out great! I did have to chill the batter for a bit before rolling.

Janet Rudolph said...

And, they look great!! Yes, chilling batter always helps. :-)