Ingredients: |
Ingredients: 2 cups melted butter (4 sticks, one pound)
4 one ounce squares of semi-sweet chocolate ( I used Baker’s)
2 cups powdered sugar (not sifted)
1 cup white sugar
2 eggs
2 teaspoons vanilla
1 teaspoon orange zest (This is optional, but it does make it taste like the chocolate oranges )
1 teaspoon baking soda
1 teaspoon cream of tartar (critical!)
1 teaspoon salt
4 1/2 cups flour (not shifted)
1/2 cup sugar in a bowl for later.
|
Directions: |
Directions:Preheat oven to 325 degrees. Rack in the middle position
Melt the butter and the chocolate squares in a saucepan over low heat stirring constantly, or in the microwave. (I melted mine in a quart measuring cup in the microwave on High for 3 minutes.)I set it for 1 minute and stirred. Then another minute and stirred and it was enough. Once the butter and chocolate are melted, stir them smooth, transfer them in a large mixing bowl, and add the powdered and white sugars. Stir thoroughly and set the mixture aside to cool. I used a mixer and then I let them cool for a bit. It wouldn't do to add the eggs and have scrambled egg in you cookie. Yuck.
Use the time while it is cooling to assemble the other ingredients and to zest the orange.
When the mixture is cool enough so it won’t cook the eggs, add the eggs, one at a time, stirring after each addition. (You can use an electric mixer at this point if you like) Then mix in the vanilla, orange zest, baking soda, cream of tartar and salt. Mix it again.
Add flour in ½ cup increments and have the mixer set for low. You don’t have to be precise – just divide your flour into roughly 4 parts. You do not want a flour volcano in your kitchen.
Once the dough has been thoroughly mixed, roll one inch dough balls with your fingers. (You can also use a 2-teaspoon scooper to form the dough balls.) Dip the balls in the bowl of white sugar and use a spoon to make sure they are covered.
Place the dough on a greased cookie sheet or use the Silpats (I usually spray mine with Pam) 12 dough balls to a standard size sheet. Flatten the dough balls a bit with your impeccably clean palm so that they won’t roll off the cookie sheet on the way to the oven.
Bake the cookies at 325 for 10 to 15 minutes. It took mine 12. Cool then on the sheet for 2 minutes and then move them to a wire rack to finish cooling.
Yield: Approximately 7 to 8 dozen fudgy, melt-in-your-mouth, sugar cookies. |
This recipe for Chocolate Sugar Cookies is from