Sugared Chocolate Cookies

There is no need to dunk these cookies in milk.  They are perfectly soft and have just the right amount of sweetness.

Sugared Chocolate Cookies (approx 30-35 cookies)

2 1/2 sticks unsalted butter, at room temperature
2 cups sugar
2 large eggs
1 tablespoon vanilla extract
3/4 cup Dutch process cocoa powder
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt 
White sugar, for garnish

In a large bowl, add the butter and sugar and cream together with a hand mixer. Add the eggs and vanilla extract to the creamed mixture and mix until combined.

In a medium bowl, mix the cocoa powder, flour, baking soda, and salt. 

Slowly add the dry ingredients and continue mixing until incorporated.

Roll the dough into 2 logs that are about 2-inches high and 1-foot long. Wrap them in waxed paper and place in the refrigerator for 2 hours.

Preheat oven to 350 degrees F. Once thoroughly chilled, slice the cookies into 1/2-inch thick rounds.  I used a small piece of paper to guide my cuts to keep my cookies uniform size.

Cover all sides in sugar.

Place on a greased or parchment paper lined cookie sheet and bake for 10 minutes. Let set for 2 minutes and then remove to a wire rack to cool. 

This made cookies approximately 3-1/2 inches in diameter.  You could probably make the logs a little smaller and bake the cookies less time if you wanted a smaller cookie.

Washington County Fair Blue Ribbon in Chocolate Brownie Cookie Category

2014