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Chocolate sugar cookies

Chocolate sugar cookies

Chocolate sugar cookies


Chocolate dough balls rolled in sugar and baked to make tasty homemade cookies with dark chocolate.



Prep.       20min
Ready in    45min
Portions          21 servings of 2 cookies (36 g) each



what you need


2 cups of flour

1  tsp baking soda

1/4  tsp. salt

4 oz Baker's Unsweetened Chocolate

1 cup butter

1 1/2 cups sugar, divided

1 egg

1 tsp vanilla



what has to be done


Combine flour, baking soda, and salt; reserve. Heat the chocolate and butter in the microwave on HIGH, in a large bowl suitable for this purpose, for 2 minutes or until the butter has melted; stir until chocolate is completely melted. Add 1 cup of sugar, egg, and vanilla; mix well. Stir in the flour mixture until everything is smooth. Refrigerate 15 minutes or until dough is easy to handle.

Preheat the oven to 375 ° F. Shape dough into 1-inch diameter balls; roll them in the rest of the sugar. Put the balls on baking sheets, 2 inches apart. (To make thinner, crunchier cookies, flatten the balls with the bottom of a clean glass.)


   
Chocolate sugar cookies


Bake 8 to 10 minutes or until cookies are firm. Let them cool on baking sheets for 1 minute, then place them on racks. Let them cool completely.




Culinary tips


Chocolate sugar cookies filled with jams

Omit 1/2 cup of sugar. Prepare the dough and shape the balls as shown. Roll them in 1/2 cup finely chopped pecans instead of sugar. Put the balls on baking sheets, 2 inches apart. Make a hollow in each ball; fill it with your favorite Pure Kraft jams. Bake the cookies as directed. Let them cool completely.

Chocolate and caramel sugar cookies

Omit 1/2 cup of sugar. Prepare the dough and shape the balls as shown. Roll them in 1/2 cup finely chopped pecans instead of sugar. Put the balls on baking sheets, 2 inches apart. Make a hollow in each ball. Bake the cookies as directed. Heat 1 package (269 g) Kraft Caramels and 2 tsp. of milk in the microwave, in a suitable bowl, on HIGH, for 3 minutes or until the caramels have completely melted, stirring after 2 minutes of cooking. Distribute the caramel evenly in the center of the cookies. Sprinkle with melted Baker's Semi-Sweet Chocolate, then allow to cool completely. 




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