Chocolate Sugar Cookies
Indulge in a simple, rich and chocolatey dessert with these Dark Chocolate Sugar Cookies, perfect for satisfying your sweet tooth. Made with Dutch-processed cocoa powder, melted dark chocolate, and a hint of espresso, these cookies offer a deep chocolate flavor that's both sophisticated and irresistible. Enjoy them on their own, or make them extra special by adding a thumbprint of velvety chocolate ganache after baking. With the option to freeze and defrost the dough as needed, these cookies are an ideal treat for both planned events and spontaneous chocolate cravings.
2 1⁄3 cups (280g) all-purpose flour
1⁄3 cup (28g) sifted Dutch-processed cocoa powder
1⁄4 tsp salt
3⁄4 cup (12 Tbsp, 170g) unsalted butter, softened
1 cup (198 grams) granulated sugar
2 large eggs
2 tsp espresso powder
1 1⁄2 tsp pure vanilla extract
6 ounces (170g) dark chocolate, chopped or shaved (I used Northerner blend)
1⁄2 cup (113g) heavy cream
2 tsp light corn syrup
4 ounces (113g) dark chocolate
Melt chocolate in heatproof bowl set over saucepan filled with 1 inch barely-simmering water, stirring occasionally (alternatively, heat in microwave safe bowl on 50% power, stirring every 30 seconds until melted). Set aside
Sift together the flour, cocoa, and salt. Set aside.
Using electric mixer, mix butter on medium-low speed until it is creamy and lightened in color. Add the sugar in a steady stream, and beat until thoroughly combined. Add the egg, espresso, and vanilla. Scrape down sides of bowl as needed, then mix in melted chocolate. Reduce mixer speed to low and blend in dry ingredients in two additions, mixing only to combine after each addition. Do not overmix.
Remove dough from bowl and divide into quarters. Form each quarter into a 4" disk and wrap in plastic, refrigerate for 30-40 minutes or until firm enough to roll. You should be able to leave an imprint when you press dough. While dough is chilling, position rack in center of oven and preheat to 350°F.
Have ready two cookie sheets lined with parchment paper. Working with one-fourth of dough at a time, roll on a lightly floured flat surface until 3/16" thick. Using a 2 1/2" round cookie cutter or a cookie cutter of your choice, cut cookies from the dough.
Carefully place on cookie sheets and bake, one sheet at a time, for 9-10 minutes.