May 06, 2008

no help

the kids were bugging to help make something after school today and when it came down to it, if it wasn't cupcakes, they weren't as interested. so they made mini marshmallow and toothpick structures and i made "grammy's chocolate cookies". i first made these cookies a couple christmases ago and made the "wild" addition of peppermint extract to it. some people don't like the combo, but me- i love the combination of chocolate and mint, and these cookies are beautifully dark chocolate and chewy... as long as you don't leave them in the oven too long. like i did. oops. the second batch turned out great though! grammy's chocolate cookies

adapted from martha stewart's cookies

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

Sift together flour, cocoa powder, baking soda, and salt. Set aside.
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.
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.

of course, they were more than happy to eat the cookies...

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