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Chocolate Sugar Cookies

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“A recipe I found in the Baker's Desserts for Chocolate Lover's.”
READY IN:
28mins
SERVES:
21
YIELD:
42 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Combine flour, baking powder and salt set aside.
  3. Microwave chocolate and butter in large bowl on High for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add 1 cup of the sugar; mix well. Blend in egg and vanilla. Stir in flour mixture until well blended.
  4. Refrigerate 15 minutes or until dough is easy to handle. Shape into 1 inch balls; rolling in remaining 1/2 cup sugar. Place 2 inches apart, on ungreased baking sheets. If flatter crisper cookie is desired, flatten with bottom of glass.
  5. Bake 8-10 minutes or until set.
  6. Cool on baking sheets 1 minute remove to wire racks to cool completely.
  7. Chocolate Carmel Sugar Cookies: Omit 1/2 cup of the sugar prepare dough into balls as directed. Roll in 1/2 cup finely chopped pecans instead of sugar. Place 2 inches apart on baking sheets. Make indentation in each ball.
  8. Bake as directed.
  9. Microwave 1 bag (14 ounces) of Kraft caramels and 2 tablespoons of milk in microwaveable bowl on High for 3 minutes or until caramels are melted, stirring after 2 minutes. Spoon evenly into centers of cookies. Drizzle with melted Baker's semi-sweet baking chocolate.
  10. Cool completely.

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