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.
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