Easy Chocolate Sugar Cookies Recipe
Every occasion is good for Chocolate Sugar Cookies recipe. Sugar Cookies has an ancient family history, passed down from generation to generation and are perfect creative cookies, simple light, crumbly, not very sweet and are called sugar cookies because there sugar is added above, thus creating a balanced sweet flavour.
You can make these cookies and cover them with sugar, but you can also use as a base for decorating with royal icing. In America you can taste it in many variations. Chocolate goes well with the hazelnuts and the presence of molasses makes them sweet at the right point.
Here is a simple and foolproof recipe that never fails to meet the little self that is in me. Chocolate chips they sell are much smaller and sweeter than the United States, and then I miss those pools of melted dark that the latter are able to create. As a workaround I prefer to cut a bar of chocolate into cubes of desired size and mix the dough instead of prepackaged drops.
The result is a soft biscuit, inviting, full of melted chocolate and crunchy nuts. As soon as I finish the one child that is in me immediately wants another, and the adult that is in me immediately gives permission.
Servings: 2
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Nutrition: 92 calories
Ingredients
1 cup butter
1 cup cocoa powder
1 egg
2 tbsp milk
1 tsp vanilla essence
1 tsp almond essence
2 cups flour
1 tsp baking powder
1 cup sugar
Salt to taste
Recipe Method
Mix the butter, salt, vanilla, almond essence and sugar for at least 5 minutes at medium-high speed, until the dough mixture is well blended, smooth and clear and pale in colour. Use the flat beater to do this. In another bowl, add the egg and lightly beat. Then alternately pour the flour, cocoa, baking powder and milk, gradually. Stir just enough until everything is mixed. In fact, if a few lumps remain, the better! Roll plastic wrap film, pour the mixture from the bowl directly on the film, close tightly, sealing the plastic, compacted in the shape of a little dough, then refrigerate for an hour, so it cools completely.
Preheat the oven to 190 ° C. Flour the work surface thoroughly and gently roll out the dough, about half a centimetre high, then soak a stencil printed in flour and biscuits, dipping cutter in flour again when needed. Transfer the cookies on the baking sheet, lined with parchment paper and then brush them with milk and cover with sugar. Cook for about 15 minutes. If you want them a little crunchier and do not want to decorate, you can keep them in the oven a few more minutes.
Cool and then eat.
You can make these cookies and cover them with sugar, but you can also use as a base for decorating with royal icing. In America you can taste it in many variations. Chocolate goes well with the hazelnuts and the presence of molasses makes them sweet at the right point.
Here is a simple and foolproof recipe that never fails to meet the little self that is in me. Chocolate chips they sell are much smaller and sweeter than the United States, and then I miss those pools of melted dark that the latter are able to create. As a workaround I prefer to cut a bar of chocolate into cubes of desired size and mix the dough instead of prepackaged drops.
The result is a soft biscuit, inviting, full of melted chocolate and crunchy nuts. As soon as I finish the one child that is in me immediately wants another, and the adult that is in me immediately gives permission.
Servings: 2
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Nutrition: 92 calories
Ingredients
1 cup butter
1 cup cocoa powder
1 egg
2 tbsp milk
1 tsp vanilla essence
1 tsp almond essence
2 cups flour
1 tsp baking powder
1 cup sugar
Salt to taste
Recipe Method
Mix the butter, salt, vanilla, almond essence and sugar for at least 5 minutes at medium-high speed, until the dough mixture is well blended, smooth and clear and pale in colour. Use the flat beater to do this. In another bowl, add the egg and lightly beat. Then alternately pour the flour, cocoa, baking powder and milk, gradually. Stir just enough until everything is mixed. In fact, if a few lumps remain, the better! Roll plastic wrap film, pour the mixture from the bowl directly on the film, close tightly, sealing the plastic, compacted in the shape of a little dough, then refrigerate for an hour, so it cools completely.
Preheat the oven to 190 ° C. Flour the work surface thoroughly and gently roll out the dough, about half a centimetre high, then soak a stencil printed in flour and biscuits, dipping cutter in flour again when needed. Transfer the cookies on the baking sheet, lined with parchment paper and then brush them with milk and cover with sugar. Cook for about 15 minutes. If you want them a little crunchier and do not want to decorate, you can keep them in the oven a few more minutes.
Cool and then eat.
Kalyan Panja
Kalyan Panja is a photographer and a travel writer sharing stories and experiences through photographs and words
