Chocolate Stamped Sugar Cookies (recipe 6)

Chocolate Stamped Sugar Cookies - made dough July 9, 2021 from Nordic Ware 

Another winning recipe from Nordic Ware. I normally prefer any chocolate cookie to be the thick, chewy, moist, fudgy kind of cookie that you can really sink your teeth into. Or a thin crispy cookie like  a florentine with chocolate filling.

This is neither. It doesn't have the snappy crispness of a typical butter shortbread or the chewy fudginess of my favorite chocolate chocolate cookie but surprisingly, I still liked it.

The flavor was good (very important to use high quality cocoa powder) and I even liked the texture. And of course I'm going to like that it feeds into my cookie stamp obsession.

1 cup unsalted butter

1 cup packed brown sugar

1 large egg

1 teaspoon vanilla

2 1/3 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

sugar for rolling

1. Cream together butter and brown sugar until well combined and no lumps remain, 2-3 minutes. Add egg and vanilla, mixing until just combined.
2. In a separate bowl, whisk together flour, cocoa powder, baking powder and salt. Add in two additions to the butter mixture, mixing until just combined after each addition.
3. Cover and refrigerate for 30-45 minutes. Portion into dough balls, roll each ball in granulated sugar and press with cookie stamp(s). Cover and chill or freeze for several hours or overnight.
4. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space stamped cookies.
5. Bake 10-12 minutes or until edges are set. Let rest on baking sheets for several minutes then transfer cookies to wire cooling rack to cool completely.