On the sweet side for me, but delicious all the same, that's an easy fix by decreasing the sugar 1/2 cup and not adding the top crusted sugar.
|Chocolate Cookies filled with Butter Pecan Ice Cream|
|original cookies were filled with a cream filling|
These were sugar sweet for me...I have tasters that love that...but I really want to get into posting the flip side of sweets that feel like a treat! So next week the opposite of these
Chocolate Cookies by Martha Stewart
1- 1/4 c. all-purpose flour
3/4 Dutch-process cocoa powder
1 tsp. baking soda
1/4 tsp. baking powder
1 - 1/2 cups sugar, plus more for flattening cookies
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 large egg
- Preheat oven to 375 degrees. Into a medium mixing bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt; set aside. In another mixing bowl of an electric mixer, cream sugar and butter until light and fluffy, about 2 minutes. Add egg; beat to combine. With mixer on low speed, gradually add the flour mixture; continue adding the flour and combine mixture until dough is well combined.
- Using a 1-1/4 in. ice cream scoop, drop dough onto parchment-lined baking sheets about 2 inches apart. Dip bottom of a glass in sugar; press to flatten cookies to about 1/8 inch thick. (You may need to careful remove dough from glass with a thin metal spatula)
- Transfer to oven, and bake until cookies are firm, about 10 to 12 minutes, rotating baking sheets halfway through. Transfer baking sheet to wire racks to cool completely.
The dough can be made ahead and chilled, wrapped well in plastic, for up to one week or frozen for up to one month; let thaw completely before proceeding with the recipe.
For the ice cream I used a ready made butter pecan ice cream. Come summer I'm looking forward to making and posting some if not all the ice cream recipes I have in my collection.