These Sugared Chocolate Cookies are the perfect way to satisfy your sweet tooth! A deeply rich chocolate cookie covered with sparkling sugar for the sweetest way to kick off our week!
These treats are a blend between cake and cookies – delicate and rich. Every single bite will have you sighing with delight!
The cocoa powder gives these a very intense chocolate flavor that lingers like the light on summer evenings. Perfect with a cup of tea or coffee, keep these handy for when friends drop in unexpectedly.
If you want to bake off a few and save the rest for future days when you need a little something sweet, form the dough into a log, and wrap in parchment. Write the baking directions (temperature and time) on the parchment, then wrap tightly in plastic. You can freeze the extra dough and then use them like your own slice and bake cookies!
Today’s recipe is adapted from Danelle of Let’s Dish Recipes, a captivating food blog where you will find all kinds of wonderful recipes to tantalize you! Be sure to swing by and share some blog love with her, I know you will love it!
Danelle’s original recipe calls for a beautiful chocolate frosting slathered on each cookie. I didn’t have time to get that step done before I needed to get the photos taken, but I’m sure they would be even better with the frosting!
I know you will love these Sugared Chocolate Cookies and I hope you have a wonderful week ahead. Happy Chocolate Monday!
- 4 cups (480 g) gluten-free flour blend or all-purpose flour
- 1 cup (90 g) unsweetened cocoa powder, preferably Dutch process
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks, 226 g) butter, softened
- 1-1/4 cups (250 g) granulated sugar + more for rolling
- 3/4 cup (87 g) powdered sugar
- 2/3 cup canola oil
- 2 eggs
- 2 tbsp water
- 2 tsp vanilla
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt. Set aside.
- In the bowl of your stand mixer, cream the butter, granulated sugar, and powdered sugar until light and creamy, about 3 minutes. Add the oil, eggs, water, and vanilla and mix until well combined. Add the dry ingredients to the sugar/butter mixture and mix until combined. The dough will be stiff.
- Place extra granulated sugar in a shallow dish (I used an au gratin dish). Using a spring-loaded ice cream scoop, about 1-1/2 inch diameter, form the dough into balls about the size of a ping pong ball. Drop into the sugar and roll to coat all sides. Place balls about 2-inches apart on the prepared baking sheets.
- Dip a flat-bottomed glass or measuring cup into the granulated sugar in the dish and flatten each dough ball to about 1/4-inch thick. Repeat with each cookie. Once flattened they won't spread much but they will puff up as they bake.
- Bake 8 to 9 minutes, until the cookies are just set. Do not over bake. Cool for a few minutes on the baking sheets before transferring to a wire rack to cool completely. Store, tightly covered, in the refrigerator for 3 to 4 days.
- Yield: about 4 dozen 3-inch cookies
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