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Chewy Chocolate Sugar Cookies

Chewy Chocolate Sugar Cookies

Four things happened this week:

  1. I found out I can stay in my apartment for another year! Phew.
  2. My super told me we're getting laundry in the building and he let me be the tester to make sure the machines were actually working. This is the first time I've had laundry in my building in over five years. I AM SO EXCITED (is this what being an adult is?). 
  3. I declared war against an ant colony sneaking into my living room through a floorboard. The good news is ants hate cinnamon and now everything smells like Christmas.
  4. I baked these cookies. 

A few nights ago I was watching TV with my boyfriend and we were both craving something sweet. I'm pretty selectively lazy, so rather than leave my apartment and walk down and back up four flights of stairs I scoured the Internet for a recipe using things I already had a home and voila (an hour later): Chocolate Sugar Cookies!

These cookies are soft and chewy, and taste pretty much like brownies. I like to add a little turbinado sugar on top right when they come out of the oven so you get some crunch when you're biting into the cookie but that's definitely optional. 

Note: In the original recipe it requires you to roll the cookies in regular sugar before baking but I found that this didn't actually do anything so I omitted this step. Feel free to add it back in if that sort of thing floats your boat. 

Chocolate Sugar Cookies 

Adapted from Handmade Charlotte  

Makes 24 cookies 

  • 2 1/2 stick butter
  • 2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • Turbinado sugar for sprinkling (optional) 

Preheat oven to 350F. 

In the bowl of stand mixer, combine butter and sugar. Using the paddle attachment, cream until light and fluffy, about 3-4 minutes. Add eggs and vanilla and mix until combined. 

In a separate bowl, combine flour, cocoa powder, baking powder and salt. Slowly add the flour mixture to the butter mixture in parts and mix to combine. 

Refrigerate dough for 5-10 minutes to make it easier to handle. Form 24 balls and place on parchment- or Silpat-lined baking sheets about 4 inches apart (each baking sheet will fit about 6-8 cookies - they spread a lot while baking so better safe than sorry). Bake for 11 minutes. 

If desired, sprinkle cookies with turbinado sugar when they come out of the oven. Allow cookies to cool on the baking sheet for a minute before removing to a cooling rack. 

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