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.
Made these recently and they turned out really well!
Original recipe from: averiecooks.com , modified by angelxling
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.***
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!