Chocolate sugar cookies


1/2 cup unsalted butter, softened
3/4 cup white sugar,
plus 1 tablespoon reserved
1 large egg
1/2 teaspoon vanilla extract
1 tablespoon milk
1/3 cup unsweetened baking cocoa
1 1/4 cup white flour
1/4 teaspoon salt
1/4 teaspoon baking powder

This recipe is courtesy On the Menu Today at Cathy's Kitchen.


Preheat oven to 350 degrees. Lightly grease a cookie sheet and set aside. In a large bowl, put the ingredients in the order above. With a large spoon, combine by hand until the batter begins to form and all the ingredients are well incorporated. In small bowl, put the one tablespoon of reserved white sugar. Set aside. Roll the cookie dough into 24 equal-sized balls and then with the bottom of a drinking glass, first press into the reserved white sugar and then press down onto the cookie. Add sprinkles if desired, like I did! FYI - these cookies don't spread very much at all while baking. When I pulled the first batch of cookies out of the oven, they were slightly bigger than a quarter. I pressed down slightly harder for the second dozen. Bake for 15 minutes or until the cookies start to get firm on the top. Remove from oven and let them sit about 3 minutes on the cookie sheet. Gently remove from cookie sheet and let them continue to cool on a wire rack. Store in a covered container at room temperature for up to one week (if they last that long in your house)!