CHOCOLATE SUGAR COOKIES

I often find myself craving a piece of chocolate in the afternoons, as it goes rather nicely with the cup of hot coffee that is also a necessity in my daily life. Most days a little square of bittersweet will do, but other times something more extravagant is essential. I have found these chocolate sugar cookies do the trick; they are soft and delicious without being overly rich and sweet. makes 11 to 12 large cookies

1¾ cups (249 g) all-purpose flour

½ cup (50 g) natural cocoa powder, or a combination cocoa powder

¾ teaspoon baking soda

½ teaspoon salt

1 cup (227 g) unsalted butter, room temperature

1¾ cups (347 g) sugar, plus 1 cup (198 g) for rolling

1 large egg

1 teaspoon pure vanilla extract

Adjust an oven rack to the middle position. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until smooth. Add the 1¾ cups sugar and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and beat on medium until combined. Add the flour mixture and beat on low until just combined.

Place the remaining 1 cup of the sugar in a medium bowl.

Form the cookies into 3-ounce (85 g) balls (a scant ⅓ cup each). Roll each ball in the sugar and place 6 cookies on each prepared sheet pan. Bake one sheet at a time 11 to 14 minutes, until the edges have set and the centers are puffed and starting to crackle.

Transfer the baking sheet to a wire rack and let the cookies cool completely on the pan.

VARIATION

chocolate-cardamom cookies • Add 1 teaspoon ground cardamom to the sugar used for rolling.