Say what you want about Martha Stewart, but the lady knows how to bake. I bought Martha Stewart's Cookies last year, and every recipe I've tried so far is fantastic. My favourite is the Peanut Butter Whoopie Pies, but I'm not sure when I'll be making them again since I'm quite certain I'd eat 'em all. Mmmmmmmm.
I needed a chocolate fix last weekend, so I pulled out trusty Martha and tried a new one. I halved the recipe, and it STILL made a lot. I wasn't super thrilled with them, but I think that's mainly due to the cocoa I used. The closest thing I had to Dutch process cocoa was Hershy's Special Dark blend, and I gotta tell ya - I'm not a fan. It tastes really dusky or something. Does that make sense? Probably not, but I don't like it. So I'll give these a try again, but this time with regular ol' Frys.
Overall, these are a really straight forward cookie to make, and they are nice and soft with out being crumbly. My co-worker remarked that they'd make great ice cream sandwiches, and I think she's absolutely right. I smeared them with a bit of peanut butter, and MMMMM that was nice, too! They're a seriously pretty cookie, too. Because my cocoa is so dark, once they were baked up in the rolled sugar they looked like stars against a night sky. How's that for some purple prose? Man, I really gotta get out of the city.
MARTHA STEWART'S GRAMMY'S CHOCOLATE COOKIES
2 cups plus 2 tbsp flour
3/4 cup unsweetened Dutch-process cocoa powder
1 tsp baking soda
1/2 tsp salt
1 1/4 cups unsalted butter
2 cups white sugar
2 large eggs
2 tsp vanilla
sanding sugar for rolling
1. Sift together flour, cocoa powder, baking soda, and salt into a bowl.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla, and beat to combine. Reduce speed to low, and gradually add flour mixture; beat to combine. Form dough into a flattened disk, wrap with plastic wrap, and chill until firm, about 1 hour.
3. Preheat oven to 350 degrees. Shape dough into 1 1/4 inch balls. Roll each ball in sanding sugar. Place on baking sheets lined with parchment paper, about 1 1/2 inches apart. Bake until set, 10 to 12 minutes, rotating halfway through. Transfer to a rack to cool for 5 minutes. Transfer cookies from baking sheet to wire rack. Cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week.