Do you like chewy sugar cookies that don’t turn crisp or hard over night? Then here is your recipe, a recipe for a yummy mocha sugar cookie that is chewy just great with a glass of milk or a cup of tea. My family loves sugar cookies but the most of the recipes I have are good the first day then they turn crispy the next day….not like the sugar cookies I remember as a kid. So back when the December 2010 issue of Cook’s Illustrated arrived there was an article on how to make classic sugar cookies. Well I thought I had tried every “classic” recipe there was and I was never able to get the chewy softer cookies that I found in bakeries.
Leave it to Cook’s Illustrated to experiment with multiple variations before coming to what their testers think is best. Their testing from other recipes indicated that the key to a truly chewy texture is in the fat…”for an optimal chew, a recipe must contain both saturated (like butter) and unsaturated fat (like oil).” So a butter only cookie wouldn’t work and that’s what the recipes I made over the years called for. What they came up with is a fool proof recipe using both baking soda and baking powder for leavening plus butter and cream cheese for the saturated fat along with vegetable oil for the unsaturated fat.
Since I’m “No Plain Jane “ I couldn’t just make a regular ordinary white sugar cookie. No way! Instead I added cocoa powder and instant coffee or espresso for a mocha delight sugar cookie. So here’s the recipe that I developed based on the one from Cooks Illustrated. I think the recipe is very flexible so I’m going to be trying other variants of it such as a key lime sugar cookie. The only problem with testing cookie recipes is my kids aren’t home to eat them so the honor goes to me and my husband…which we don’t need.