Holiday Cookies: Chocolate Sugar Cookies

Posted November 23, 2007 1:40 p.m. EST
Updated November 27, 2007 1:31 a.m. EST

These simple drop cookies are a fresh take on sugar cookies. Cocoa powder provides deep, rich flavors, while marzipan lends a deliciously chewy texture and subtle almond taste.



Start to finish: 45 minutes

Makes 3 dozen cookies

3/4 cup sugar

1/2 cup brown sugar

7-ounce package marzipan, cut into chunks

1 1/2 sticks (3/4 cup) unsalted butter, softened

2 teaspoons vanilla

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 large egg

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

Powdered sugar, for dusting

Preheat oven to 350 F. Line a baking sheet with parchment paper.

In a food processor, combine both sugars and the marzipan. Process until they resemble a fine sand, about 1 minute. Transfer the mixture to a large bowl. Add the butter, vanilla, baking powder, baking soda, salt and egg.

Use an electric mixer to beat until smooth, scraping down the bowl once during mixing, about 2 minutes.

Add the flour and cocoa powder and mix until incorporated, scraping down the bowl once during mixing, about 1 minute. The dough should be very stiff.

Baking in batches, drop 1-tablespoon balls of dough on the prepared baking sheet, leaving about 2 inches around all sides. Bake on the oven's lower rack until the cookies are flat and have a crackled surface, about 10 minutes.

The cookies will be very soft. Let them cool for 5 minutes on the baking sheet, then transfer to a rack to cool completely. If desired, once the cookies are cool, dust them with powdered sugar.