I've partnered with HERSHEY to give you guys a quick tour of my pantry and bring you this recipe for chocolate sugar cookies! These chocolate sugar cookies come together from just the basic ingredients found in e very baker's pantry. Packed with a ton of chocolatey goodness flavor from HERSHEY'S SPECIAL DARK Cocoa, the cookies are soft and crumbly in the center, with crisp edges and crunch from the sanding sugar.
I'm a sucker for trying out unexpected flavors and new ingredients. Like, heck yeah, I'll put saffron and rosemary in my cakes, beets and hibiscus in my frostings! Obscure, regional ingredients like root beer milk, gianduja, and lavender extract? Sure, I'll give it a try.
Let's be honest though — not a whole lot of people want to go out and source stuff like candy cap mushrooms for blondies and lilacs for sugar donuts. And sometimes, the most amazing things are made from the ingredients that can be found in everybody's pantries with no extra shopping necessary. The best shortbread cookies, for instance, are made from nothing but flour, sugar, and (a TON of) butter. Sprinkles can be made from just powdered sugar and a couple of eggs.
So today I'm going to show you guys the simple staples that are always in my pantry (well, open shelves) and refrigerator, as well as share a recipe that you can make with just those basic ingredients.
We'll start with the basics:
- Granulated Sugar
- Kosher Salt
- Baking Powder
- Baking Soda
- Brown Sugar
- HERSHEY'S SPECIAL DARK Cocoa
- Vanilla Extract
Indeed, these chocolate sugar cookies come together incredibly easily from just the basic ingredients in every baker's pantry. Their texture is soft and crumbly in the center, with crisp edges and crunch from the sanding sugar. And despite their simplicity, they're packed with a ton of chocolatey goodness flavor — it's almost like a brownie met a cookie and came together to form a cross between the two.
Some baker's notes:
- I used sanding sugar to make the cookies extra-textured and sparkly since sanding sugar is traditionally coarser and has larger granules than regular granulated sugar. Sanding sugar can be found in specialty baking and/or craft stores. In a pinch, you can also use demarara (raw) sugar, which is just as coarse as sanding sugar and more readily available in almost any supermarket. It will give the cookies a slightly golden sheen though. And finally, regular granulated sugar will work too — your cookies will just look less sandy and sparkly.
- I refrigerated my dough for an hour or so to make it easier to work with, but you can also just bake it without this process if you're strapped for time. They'll taste exactly the same, but the cookies will be flatter and craggier without the chilling process.
Thanks to HERSHEY'S for sponsoring this post by providing the compensation and ingredients to make it happen! I'm one of the bloggers participating in HERSHEY'S Bake Happy Challenge, where we'll be spending the next few months sharing our best recipes, tips, tricks, and anything to encourage all you lovely folks to bake. Be sure to check out my Facebook page to participate in the challenges for a chance to win HERSHEY'S products! Thanks again for supporting Hummingbird High and all my wonderful sponsors!