|Let’s end this cookie series with a bang, what do you say? Chocolate Sugar Cookies. These are a delightful, soft, slightly sweet cookie….almost like a brownie in consistency. But I will NOT call them brownie cookies due to the strict guidelines that Barry places on brownies, which you read about yesterday. If you’re looking for a super sweet cookie, this is not the one for you….the sweetness is about the same as a muffin – not like a Great American Cookie Company cookie sugar-coma.|
|By now, you know the drill. Cream your butter and sugar in a mixing bowl. Make sure the butter has softened at room temperature – about one hour or more.|
|Time to add the egg and vanilla…..again. I feel like I’m repeating myself. Is this what a teacher feels like? Repetition is the easiest form of learning – so I hope y’all are learning here because I’m SURELY repeating myself. Mix until combined and creamy.|
|Okay, I think this is what makes this particular recipe less sweet. I used a good amount of cocoa powder and some kefir. Go ahead and dump the kefir into your bowl and mix it up with the butter and sugar mixture. Now, add the flour, cocoa powder, baking soda, and salt…don’t sift. Because we’ve already discovered that I think sifting is stupid. Thank you. Mix dough only until combined.|
|Drop dough by tablespoons onto parchment paper lined cookie sheets. Yes, I’m using parchment paper again because it worked so well with the other batch……well, the truth is that I burned some stuff on my pans the other day and they got sorta ugly looking. So, I used the paper to cover them up. Honesty is the best policy.|
|Bake at 350 degrees for 8-10 minutes. Remember – do NOT overbake. No one likes dry cookies. You can quote me on that. Drop the pans when they come out of the oven, just like we did for the peanut butter cookies. Cool for 1 minute on the sheet and then remove to wire racks to cool completely.|
|These are very good…..I’ve cut back on how much sugar I eat, so I think they’re just right on the sweetness scale. If you like a lot of sugar, you might want to serve these with ice cream…..you can never go wrong with cookies and ice cream. Amen.
Since you like reading about my mishaps, I’ll share today’s: after I finished baking these cookies, I put Annie down for her nap. I had cleaned out the closet upstairs so I had a few things to throw away. I made a trip outside to our very LARGE trash can to put the stuff in that….and I had the baby monitor in my hand. And well…..I dropped the baby monitor in the very bottom of that HUGE trash can. Uhhhh, oops? So, imagine me – Stacy – trash picking in my own trash can…..outside….in the rain…in my pink fuzzy slippers, in front of God and everyone. It really stinks in there. Yuck. Good news! I found the monitor! My shoes were soaked…..I was soaked….and I know the neighbors were all watching. That trash can is a lot bigger than it looks!
***See below recipe for free cookbook offer!
Chocolate Sugar Cookies
10 tablespoons butter, softened
1 cup sucanat
1 ½ teaspoons vanilla
1 ½ cups white wheat flour
½ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
1/3 cup kefir (buttermilk)
In a large mixing bowl, combine softened butter and sucanat. Mix in egg and vanilla. Beat until creamy and well combined. Add kefir and stir. Dump in the flour, cocoa powder, baking soda, and salt. Stir only until combined.
Drop by tablespoons onto parchment paper lined cookie sheets. Bake at 350 degrees for 8-10 minutes or until cookies are just starting to set around the edges. Drop pans to flatten cookies. Let cool 1 minute on cookie sheet. Remove to wire racks to cool completely.
Yield – 2 dozen cookies
|Like seeing all these sweets? My friends from The Purposed Heart, The Humbled Homemaker, Quick and Easy Cheap and Healthy, and Intentional by Grace have a FREE sweets e-cookbook: Healthy Holidays. It’s chock full of awesome, whole foods desserts. You don’t want to miss it. To get a downloadable version check out this post on how to get it.|
|Other cookies in the series: