mandarin chocolate sugar cookies
When you see these, we want to you think: thin, crispy, crunchy, and chocolate. (Yes, this should be read in the voice of JVN). These are not going to be a soft and chewy ones, rather the crunchiness makes it a perfect pairing for a cup for your favorite lactose/lactose-adjacent side car.
Happy Barking!
Recipe
mandarin chocolate sugar cookies
1 1/4 cups all-purpose flour
1/4 cup of cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups, plus 2 tablespoons granulated sugar
2 tablespoons packed dark-brown sugar
1 tablespoon mandarin zest, plus 1 tablespoon juice
1 stick unsalted butter, room temperature
1 large egg
Turbinado sugar, for sprinkling
Directions
Preheat oven to 350 degrees.
In a medium bowl, combine dry ingredients: flour, baking soda, and salt.
Cream both sugars and butter in the bowl of a stand mixer with the paddle attachment for about 1 minute.
Add zest and mix for 1 minute more.
Add egg and juice and combine for 30 seconds.
With the mixer on low, add the dry ingredients and mix until all ingredients are combined.
On a parchment/silt pat lined baking sheet, using a 2-inch ice cream scoop, scoop 3 or 4 cookies per sheet. These cookies will spread and require some space.
With wet fingers, flatten the tops of the cookies, sprinkle the tops with sanding sugar, and then with either wet fingers or a pastry brush, wet the tops again. Finish by sprinkling more sugar on top.
Bake for 15 minutes and cool on baking sheet for 5 minutes.
