SOFT CHOCOLATE SUGAR COOKIES #DESSERT #COOKIES
Rich and delicate chocolate sugar treats made with a mystery fixing! In the event that you adore chocolate, these debauched treats are for you!
Something about the most recent couple of long stretches of this pregnancy makes them ache for everything bread, dessert and treats! I've been really cautious about offsetting desserts with bunches of sound nourishment, however of late that has been somewhat of a battle. In order to keep this little blog alive while we acclimate to life as a group of 5, I've been staying at work past 40 hours in the kitchen. Thanksgiving and Christmas… I'm prepared for you!! Our cooler is brimming with solidified treat mixture, half clumps of soup, and loads of bread! The significant stuff.
I had initially moved toward posting these delicate chocolate sugar treats with you in December, yet I just couldn't wait! They're all that you need in a "drop" sugar treat. Easy to make and simple to heat. No batter rolling or adorning required, in spite of the fact that these future really astonishing plunged with white or dull chocolate and bested with peppermint pieces or merry sprinkles. Would you be able to disclose to I'm energized for the occasions?!
INGREDIENTS:
- 1/2 c. (1 stick) unsalted butter, melted
- 1/2 c. (1 stick) unsalted butter, room temperature
- 1 c. brown sugar, packed
- 1/2 c. granulated sugar
- 2 large eggs
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. espresso powder
- 2 c. all-purpose flour
- 3/4 c. + 2 tbsp. unsweetened cocoa powder (I used cocoa rouge)
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1/3 c. granulated sugar (for rolling)
DIRECTIONS:
- In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), beat the butter and sugars until light and fluffy, about 4 minutes.
- Add in eggs, one at a time, mixing well after each addition. Add vanilla and espresso powder, mix until combined.
- In a medium mixing bowl, whisk together the cocoa powder, flour, baking soda, and salt. With mixing speed on low, gradually add the dry ingredients. Mix until a soft dough forms.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour. Refrigerate dough for one hour.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mats, set aside.
- Using a standard size cookie scoop (#40 or 1.5 tablespoons), scoop dough and roll in the granulated sugar, if desired. Place on prepared sheet, then bake for 8-10 minutes. The cookies should be soft in the center but set on the edges.
- Remove from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
For more detail :http://bit.ly/2KoGdbW
