Chewy Chocolate Sugar Cookies
Aaaand we’re back to chocolate. That was a nice little no-chocolate break though, wasn’t it?
True story: I once had a reader email me a question that started with, “I love your recipes, however you do a LOT with chocolate…” I know, I know. I can’t help it. Chocolate is my thing. I eat it every day and I impulse buy it when I’m at the store.
Which is how I ended up with Philadelphia Dark Chocolate Cream Cheese in my cart one day. It certainly wasn’t on my list. I rarely even eat cream cheese. But it said dark chocolate and the next thing I knew, I was making a space for it in my fridge. And in my belly.
This stuff is dangerously good. Really rich and chocolate-y, with none of the fake chocolate taste I kind of expected. (Let me just state right here: this is not an advertisement. No one is paying me to say this. I have no association, affiliation, or contact with the brands mentioned in this post. I just really love chocolate.)
As I was scarfing down spoonful after spoonful straight from the tub it occurred to me that my favorite lemon sugar cookies have cream cheese in the recipe, so what if I used this chocolate cream cheese to make a chocolate sugar cookie? That was a question that just could not go unanswered.
And the answer is: Those cookies would be amazing. They’re moist and chewy and oh so delicious. I love the contrast of the crunchy sugar-coated outside with the rich, brownie-like insides. For a chocoholic like me, they’re seriously addictive. I think I just created my new favorite cookie!
Chewy Chocolate Sugar Cookies
Adapted from Cook’s Illustrated
Makes 24-30 cookies
1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour
3/4 cup (2 1/2 ounces) cocoa powder
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon table salt
1 1/2 cups (10 1/2 ounces) granulated sugar, plus 1/3 cup for rolling
2 ounces (4 Tablespoons) dark chocolate cream cheese
6 Tablespoons (3/4 stick) unsalted butter, melted and still warm
1/3 cup vegetable oil
1 large egg
1 Tablespoon milk or half & half
1 Tablespoon brewed coffee
1 teaspoon vanilla extract
Preheat oven to 350°F. Line two baking sheets with Silpats or parchment paper.
In a small bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
Combine 1 1/2 cups sugar, chocolate cream cheese and melted butter in a large bowl and whisk briskly until smooth. Whisk in oil. Add egg, milk, coffee, and vanilla extract. Whisk until smooth. Add flour mixture. Fold in with a rubber spatula until all flour is incorporated and a soft dough forms.
Measure remaining 1/3 cup sugar into a small bowl. Using a 2 Tablespoon cookie scoop, portion out 12 dough balls per baking sheet. Roll each dough ball in your hands, then roll in sugar to coat. Space about 2 inches apart on the baking sheet. (If your dough is too soft, set it in the fridge for 10-15 minutes.)
Bake 1 sheet at time at 350°F for 11-13 minutes (12 minutes was perfect for me), until cookies are set and tops have cracked. (They might not look done, but don’t over bake!) Cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 1 week.