Tasty Recipes

Ingredients:

• ½ lb unsalted butter (2 sticks)
• ½ cup brown sugar, packed
• ½ cup granulated sugar
• 2½ tsp cinnamon
• 2 Tbsp milk
• 1 large egg
• 2¼ cups pastry flour, or 2 cups all-purpose flour, sifted
• ½ cup cocoa powder
• ½ tsp salt (table salt, not Kosher salt)
• Cinnamon sugar for rolling

Preparation:

1. Let all the ingredients come to room temperature before you begin.


2. Using the paddle attachment of a stand mixer, cream the butter, sugars, salt and cinnamon on low speed.
   
   Note: The longer you cream these ingredients, the more air you'll incorporate, giving you a lighter cookie. If you want a chewier cookie, cream only enough to combine the ingredients.


3. Add the egg and milk and mix until blended.


4. Sift the flour and cocoa together into a separate bowl.


5. Add the dry ingredients to wet ingredients and mix until they're combined.


6. Roll the dough into a cylinder about an inch thick. You can chill it for a few minutes if it's too soft to work with right away.


7. Prepare your baking sheet pan by greasing it with butter or shortening or lining it with parchment paper. Or use a silicone baking mat, which is my favorite technique.


8. Preheat oven to 375°F.


9. Cut 1 oz portions of dough from the cylinder, roll in cinnamon sugar and place them onto your sheet pan. Leave about 2 inches between each cookie so that they have plenty of room to spread.


10. Use something flat like the bottom of a glass to flatten the cookies onto the pan. If the glass sticks, you can dip it in cinnamon sugar between each cookie.


11. Bake for around 10 minutes or until the edges and bottoms of the cookies are beginning to look golden brown.


12. When the cookies are cool enough to handle but still warm, remove them from the pan and cool them on a wire rack. You can eat them as soon as they're cool enough that they won't burn your mouth. Or if you'll be storing them, make sure they've cooled thoroughly first.

Makes about 30 cookies. You can prepare the dough through step 6 and freeze some or all of it for later.

To freeze cookie dough, roll it into a tube and wrap it tightly in plastic wrap. Later you can simply unwrap the tube, cut the frozen dough into single-cookie slices and bake normally.

These cookies are guaranteed to satisfy even the most wicked chocolate craving. They have a deep chocolate flavor (due to the small amount of flour used) and a soft and chewy texture (due to the addition of corn syrup). Be sure to chill the dough before baking, or the cookies might spread and flatten too much. RECIPE INGREDIENTS

3 cups semisweet chocolate chips

1/2 cup (packed) golden brown sugar

1/4 cup granulated sugar

2 large eggs

2 tablespoons dark corn syrup

1 teaspoon instant coffee granules

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1/2 teaspoon baking powder DIRECTIONS Preheat oven to 350 degrees F. Butter 3 large (18-by-13-inch) baking sheets. Melt 1 1/2 cups chocolate chips in heavy small saucepan over low heat, stirring constantly until melted and smooth. Remove from heat. Using electric mixer set on low speed, beat both sugars, eggs, corn syrup, coffee granules and extract in medium bowl to blend. Increase speed to high and beat until thickened, about 3 minutes. Add barely lukewarm melted chocolate and beat until smooth. Reduce speed to low. Add flour and baking powder and beat just until combined. Mix in 1 1/2 cups chocolate chips. Refrigerate mixture until firm enough to mound on spoon, about 15 minutes. Drop dough ( it will be soft) by well mounded tablespoonfuls onto prepared sheets, spacing evenly apart and forming 6 cookies per sheet. Bake cookies 8 minutes. Reverse cookie sheets and continue baking until cracked on top and softly set, about 8 minutes longer. Cool cookies on sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature.) OPTIONS: For a more formal looking cookie, chill the dough for 1 hour, then roll in balls. Roll the balls in powdered sugar and then bake. As the cookies bake, they will crack, leaving pretty chocolate cracks in the powdered sugar. For chocolate-mint cookies, omit the instant coffee granules and add 1/2 teaspoon peppermint extract.