On Monday my kids and I spent the majority of the morning in the kitchen baking away. We made my Mom’s Banana Bread, Mel’s Nutella Butterscotch Crumble Bars and these Old Fashioned Chocolate Cookies. We had such fun in the kitchen. Emma is able to help without making too much of a mess and Stephen is able to count and learn basic math while baking.
These Old Fashioned Chocolate Cookies are a recipe from a friend (hi, Ruth!) She brought them alongside a fabulous meal when my daughter was born. They were so fabulous I had to ask for the recipe. When I would get up with Emma during the night I would eat them (several of them because I was starving). These Old Fashioned Chocolate Cookies will always remind me of those early days (and nights) of when Emma was first born. It’s a sweet memory these cookies have for me, of nursing my sweet girl, cuddling and rocking her back to sleep. It’s amazing that a simple cookie can bring back such vivid memories.
These cookies do require some time to chill in the refrigerator. Unfortunately they are not a quick, spur of the moment, I need cookies, kind of cookie. Try these Double Chocolate Chip Cookies for a fast cookie, though. My kids enjoyed making these, from creaming a lot of butter and sugar together, to stirring the flour and chocolate (and flying all over the table), to rolling the cookies into balls and then in sugar and finally watching the balls turn into beautifully round chocolate cookies. And the best part for my kids (and me)? Eating them! Stephen calls them the Black Cookies. He’s not much of a sweets guy, but he loves these! They are crispy on the outside and gooey on the inside while the sugar give the whole cookie a nice crunch.
Oh! These Old Fashioned Chocolate Cookies are too good to eat just one, I dare you!
- 2 cups plus 2 tablespoons flour
- ¾ cup unsweetened Dutch-process cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups (2½ sticks) butter, at room temperature
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ¼-1/2 cup sanding sugar (or regular sugar) for rolling
- In a large bowl, add flour, cocoa powder, baking soda and salt. Mix well.
- In the bowl of stand mixer (you can also use a hand held mixer), add the butter and sugar. Beat on medium speed for 2 minutes until the mixture is light and fluffy.
- Add the eggs and vanilla and beat to combine.
- Reduce the speed to low and gradually add the flour mixture. Mix well. The dough will be thick, heavy and sticky.
- Lay a piece of plastic wrap out on the counter and place the dough on it. Flatten it out into a large disk. Wrap the disk with the plastic wrap and chill the dough until it is firm, at least 1 hour.
- Preheat the oven to 350 degrees F. Line two baking pans with parchment paper or cooking spray and set aside.
- In a small bowl, add the sanding sugar.
- Remove the dough from the refrigerator after it has chilled. Pull off dough and roll into 1 inch balls. Then roll each ball in the sanding sugar. Place on the baking sheets. Place each ball about 1½ inches apart as these cookies do spread.
- Bake for 10-12 minutes, or until set. Let cool completely before eating.
Recipe Source: Ruth