Sunday, September 05, 2010

Coco would be proud of these cookies

Chocolate cookie recipes are, for me, like those little black dresses the ladies are always yammering on about--you can't have too many of them.

Continuing the analogy, I consider the following recipe to be akin to something the pioneering French fashion designer Coco Chanel would have produced in her prime--simple, sleek and elegant. 

If you're looking for a cookie with a bit more bling, check out
this recipe, which includes all sorts of accoutrements (in the form of almonds, chocolate chips and white chocolate chips).

Grammy's Chocolate Cookies

2 cups all-purpose flour
3/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (2 sticks plus 4 tablespoons) butter, room temperature
2 cups sugar (plus more for dipping)
2 large eggs
2 teaspoons vanilla extract

Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl and then set aside.

Then, in the bowl of an electric mixer (fitted with the paddle attachment), cream the butter, sugar, eggs and vanilla until light and fluffy. With the mixer on low, slowly add the dry ingredients and mix just until combined. Cover the dough with plastic wrap and chill until firm (about one hour).

Preheat the oven to 350 degrees. Roll dough into two-inch balls and then dip in reserved sugar. Place about two inches apart on a baking sheet lined with parchment paper--you should be able to fit about six cookies on each sheet--and bake for about 12 minutes. Cool on baking sheets for five minutes and then transfer to a wire rack to cool completely.

Yield: 18-20 cookies.

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