Dark Sugar Cookies

These amazingly simple brown sugar cookies are quite decadent and rich. Using dark cocoa powder and brown sugar, it ensures the cookies are rich, yet not overly sweet. They go really well with a cup of tea or coffee.

Dark Sugar Cookies
Dark Sugar Cookies
Just out of the oven on waxed baking paper
Just out of the oven on waxed baking paper
Beautiful cracking that gives the cookies a home-baked feel
Beautiful cracking that gives the cookies a home-baked feel

Made these recently and they turned out really well!

Original recipe from: averiecooks.com , modified by angelxling

 

Ingredients

1/2 cup of softened butter

3/4 cup brown sugar, tightly packed

1 large egg

1 tbs of vanilla extract

1 1/2 cups plain, all purpose flour

1/2 cup dark cocoa powder

1 tsp cornstarch

3/4 tsp baking powder

pinch of salt (I did not use this)

***Makes 12 – 15 cookies, depending on size.***

 

Procedure

1. Using a stand mixer with paddle attachment (or electric hand mixer), combine butter, sugar, egg and vanilla. Beat on medium-high speed until well-creamed. Approximately 5 – 7 minutes until light and fluffy.

2. Scrape down sides of the bowl and add remaining ingredients. Mix on low speed until just combined (approx 1 – 2 min).

3. Make tablespoon sized balls and place on a plate. Flatten mounds slightly and cover with plastic wrap.

4. Refrigerate for at least 2 hours and up to 5 days before baking. (Baking the warm dough will result in thinner, flatter, spread out cookies)

5. Preheat oven to 180 degrees C. Line two baking trays with baking paper or spray with cooking oil.

6. Place cookies onto the baking trays, spaced 4 cm apart (they will not spread too much).

7. Bake for 8 – 9 minutes, or until the edges have set and the tops are just setting. Rotate the trays at the 4 minute mark. Do not bake the cookies any longer than 10 minutes, as they will become hard, crumbly and crunchy. I look for the slight cracking of the edges.

8. Allow cookies to cool on the trays for 5 minutes before transferring them onto a wire rack to cool further.

 

Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 3 months. Unbaked cookie dough can be stored airtight in the fridge for up to 5 days.

Yummy for your tummy. Enjoy!

 

Peanut Butter Chip Cookies

These yummy fragrant cookies are perfect for peanut butter lovers. You can also substitute M&Ms or chocolate chips instead of the peanut butter chips.

Also, see below for flour to self-raising flour substitute.

Peanut Butter CHip Cookies
Peanut Butter Chip Cookies
Just baked, out of oven, hardening for 5 minutes. (approx 18)
Just baked, out of oven, hardening for 5 minutes. (approx 18)

Ingredients

150g softened butter (I used between 100 – 150 so that they were less buttery)

1 cup white sugar ( I went with slightly under a cup so that they weren’t too sweet)

1 egg

2 1/2 cups self-raising flour (see below for flour substitute)

400g ( 1 large packet) Peanut Butter Chips (I used Reese’s Peanut Butter Chips, but chocolate chips or M&Ms may also be used)

*** Makes approx 15 – 20 cookies ***

**** Flour – Self-raising flour substitute. I didn’t have any self-raising flour, so I added 2 teaspoons of baking powder to each cup of flour used ****

Procedure

1. Preheat oven to 180 degrees C. Line 3 baking trays with baking paper.

2. In a large glass/metal mixing bowl, cream butter and sugar.

3. Add egg and stir until runny.

4. Add self-raising flour and mix with your hands (If mixture is too wet, add a tablespoon of flour and mix until soft dough forms).

5. Using a tablespoon, scoop dough and roll, place on baking trays.

6. Cookies can be gently pressed down to flatten slightly.

7. Press 5+ peanut butter chips into each cookie.

8. Bake for 10 – 15 mins or until golden brown. You can rotate trays at the 5 – 6 minute mark for even baking.

9. Remove from oven and leave for 5 minutes to harden.

10. Transfer to cooling rack and cool for 5 minutes.

Keeps for 1 week in an airtight container once baked. Unbaked dough can be kept in the refrigerator for up to 5 days.

See below photo for M&M alternative. Enjoy!

M&M cookies!
M&M cookies!