Chocolate Sugar Cookies

There is something very special in store for the trick-or-treaters at BMWB this Friday!  To prepare for this treat, I had to make some chocolate sugar cookies.  These cookies were easy to put together, did not require any chilling, or rolling, and tasted sweet, crunchy and rich.  They will also be the perfect shape and texture for my Halloween treats.

10-25-2009This recipe originally came from  my dear friend, Martha Stewart.  I found it on How to Eat a Cupcake.  I doubled the recipe to make these cookies and ended up with about 45 medium sized cookies.

I only needed 30 for my Halloween goodies, so I had some dough left over.  I thought about freezing it and using it later, but then I found a roll of Rolos hiding in my cabinet leftover from my candy bar blondies.  Maybe, just maybe, I could wrap the dough around a rolo and bake it to create a cookie with a nice caramel surprise inside.  Genius!


These cookies turned out to be quite delicious.  I think that there are a lot of candies that could be hidden inside this cookie dough.  The dough is sturdy and not too sticky, so would probably be a good dough to experiment with.  I will definitely make these cookies again.  Easy, chewy, delicious and versatile.

Chocolate Sugar Cookies (Courtesy of Martha Stewart and How to Eat a Cupcake)
  • 3 cups all-purpose flour
  • 1 cup unsweetened Dutch process cocoa powder
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 cup brown sugar
  • 1 cup unsalted butter, room temperature
  • 1 cup vegetable shortening, melted and cooled
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  1. Preheat oven to 375F. Whisk together flour, cocoa powder, baking powder, and salt in a bowl.
  2. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in melted shortening (or butter). Add egg and vanilla; mix until creamy. Reduce speed to low. Gradually add flour mixture, and mix until just combined.
  3. Using a 1 inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake until edges are firm, 10-13 minutes.  Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 2 days.