Running Chick

I felt like baking tonight, but didn’t feel like going to the grocery store to get a bunch of ingredients.  So, I rummaged around in my larder and found I had everything needed to make chewy chocolate cookies. Yummy! The recipe below makes about 4 dozen cookies, but I only made two sheets worth and froze the rest of the dough to use at a later time.

Chewy Chocolate Cookies (courtesy of Martha Stewart) Makes about 4 dozen 2 cups all-purpose flour 3/4 cup cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/4 cups (2 sticks plus 4 tablespoons) unsalted butter at room temperature 2 teaspoons vanilla extract 2 cups granulated sugar 2 large eggs Additional granualted sugar for dipping In a large bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside. Using an electric mixer, beat the butter and vanilla on medium speed until creamy. Scrape down the bowl and add the sugar and eggs. Beat until the mixture is light and fluffy. Reduce the mixer speed to low and gradually stir in the dry ingredients until the dough is just combined and there are no dry pockets. Cover the bowl with plastic wrap and refrigerate until firm, about one hour. Preheat oven to 350 degrees. Scoop the dough by level teaspoonfuls and roll each portion into a smooth ball. Dip the top of each ball into the granulated sugar. Place the dough balls onto baking sheets about 1 1/2 inches apart. Bake one sheet at a time, rotating sheet halfway through, until the cookies are set but still soft in the center, about 8-10 minutes. Let the cookies cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely. Goes great with beer or wine!