Saturday, January 8, 2011

Grammy's Chocolate Cookies

These are not the cookies of any Grammy I know... Perhaps they come from Martha Stewart's Grammy, since the recipe is from her Cookie Book. Anyway, these big, chewy, sugar encrusted masterpieces are a great addition to my cookie recipe arsenal. The flavor is simple - rich, sweet, and chocolatey. They spread into a thin cookie that gives the facade of having a crunch, but it's actually quite chewy. My only words of advice are to give them space. If they are too close together, you'll have one giant cookie. Trust me.

Makes these. They're pretty, rich, delicious, and easy. 4 Bowls!

Grammy's Chocolate Cookies

Makes about 100


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


  1. Sift together flour, cocoa powder, baking soda, and salt. Set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, 2 cups sugar, and eggs on medium speed until light and fluffy, about 2 minutes. Add vanilla, and mix to combine. Gradually add dry ingredients, and combine with mixer on low speed. Cover bowl with plastic wrap, and chill until dough is firm, about 1 hour.
  3. Preheat the oven to 350 degrees. Line baking sheets with Silpat baking mats. Roll dough into 1-inch balls. Dip top of each ball into sugar. Place on prepared baking sheets about 1 1/2 inches apart. Bake until set, about 8 minutes. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
From Martha Stewart Living, February 2000

Read more at Grammy's Chocolate Cookies - Martha Stewart Recipes

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