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Grammy's Chocolate Cookies

From Martha Stewart's Cookies
Makes about 3 1/2 dozen

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

1. Sift together flour, cocoa powder, baking soda, and salt into a medium bowl.
2. In 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 in flour mixture; beat to combine. Turn out dough onto clean work surface and form dough into a flattened disk, wrap with plastic wrap, and chill until firm, about 1 hour.
3. Preheat oven to 350F. Shape dough into 1 1/4-inch balls. Roll each in 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. Remove from the oven and place sheets on a rack to cool for 5 minutes. Transfer cookies from baking sheet to wire rack to cool completely.

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