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Author Notes: Do you like vanilla or chocolate? Can't decide? Well, this cookie resolves your dilemma. This recipe is a variation of my Chewy Sugar Cookie #2. - mrslarkin
Makes about 2 dozen
- 2 ounces dark chocolate, melted and cooled slightly
- 1/2 teaspoon espresso powder (mix this into the melted chocolate)
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 teaspoons vanilla extract
- 2 large egg yolks
- 1 1/2 cups all-purpose unbleached flour (I use King Arthur)
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1 cup turbinado, or course sugar
- Preheat oven to 375 degrees F. Line 2 large sheet pans with parchment paper.
- Cream butter and sugars for 1 minute. Scrape sides of bowl. Continue beating for another minute. Scrape bowl again.
- Add vanilla. Beat for 1 minute. Scrape sides of bowl.
- Add egg yolks. Beat for 1 minute. Scrape sides of bowl.
- Add flour, salt and baking soda. Beat 1 minute. Scrape sides of bowl and beat for another minute
- Make a well in the middle of dough and pour in the melted chocolate. Gently fold the dough over with a spatula or knife, until you achieve a marbled look. Don't overmix the dough, or you'll have a chocolate cookie instead of a marbled cookie, which isn't a bad thing, it just won't look as cool.
- Place course sugar in small, shallow bowl. Using a small cookie/ice cream scoop (mine is 1 1/2" in diameter) dipped in a mug of hot tap water, scoop balls of dough and drop two at a time into the course sugar. The hot tap water gives the dough balls a little tackiness and helps to get the course sugar to stick. Gently roll around in the sugar (the dough balls, that is.) Place balls of dough on parchment, leaving about 1 1/2" space around each. My half-sheet pans fit 12 cookies very comfortably.
- Do not press the balls down. This will ensure a chewy middle.
- Bake for 8 - 10 minutes, turning and reversing pans midway through baking. Resist the urge to bake your cookies longer, or they won't be very chewy.
- Place pans on cooling racks. When cool, store cookies in air-tight containers.
- This recipe was entered in the contest for Your Best Chewy Sugar Cookie
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