Chocolate Cookies

Martha calls these "Grammy's Chocolate Cookies" but that just doesn't sound right to me, considering I had a "Granny" not a "Grammy."  But then again, I don't have "Granny's Chocolate Cookie" recipe, so I guess I do have to go with "Grammy."

Have I confused you enough?

I've tried a couple other chocolate cookie recipes, but haven't been 100% pleased.  They all tasted good (especially the midnights), but they just didn't have the presentation and simplicity that I was looking for.  

Enter Martha:

 

These are perfect.  Chewy, lightly chocolatey, hold up great (they survived a football BBQ and the car ride over), and got great reviews.  The blue swirls add a nice touch too :).

The Recipe (copied from the website)

2 cups all-purpose flour

3/4 cup Dutch cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups (2 sticks plus 4 tablespoons) unsalted butter, room temperature

2 cups sugar, plus more for dipping

2 large eggs

2 teaspoons pure vanilla extract

Directions

1.  Sift together flour, cocoa powder, baking soda, and salt. Set aside.

2.  In the bowl of an electric mixer fitted with the paddle attachment, beat butter, 2 cups sugar, and eggs on medium speed until light and fluffy, about 2 minutes. Add vanilla, and mix to combine. Gradually add dry ingredients, and combine with mixer on low speed. Cover bowl with plastic wrap, and chill until dough is firm, about 1 hour.
 

3.  Preheat the oven to 350 degrees. Line baking sheets with Silpat baking mats. Roll dough into 1-inch balls. Dip top of each ball into sugar. Place on prepared baking sheets about 1 1/2 inches apart. Bake until set, about 8 minutes. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Chocolate drizzle is optional, but it's just white chocolate chips melted in a double boiler with a little oil-based food coloring. 

*the oil-based coloring is key, don't use water based dyes with chocolate or it will separate*

Enjoy!