Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Grammy's Chocolate Cookies 3.9 (102) 33 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 100 Anne Feldman's grand prize-winning recipe in our Cookie of the Week contest was a gift from her grandmother Ivyle Phinney Morrow. Ingredients 2 cups all-purpose flour ¾ cup Dutch cocoa powder 1 teaspoon baking soda ½ teaspoon salt 1 ¼ cups (2 sticks plus 4 tablespoons) unsalted, butter room temperature 2 cups sugar, plus more for dipping 2 large eggs 2 teaspoons pure vanilla extract Directions Sift together flour, cocoa powder, baking soda, and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, 2 cups sugar, and eggs on medium speed until light and fluffy, about 2 minutes. Add vanilla, and mix to combine. Gradually add dry ingredients, and combine with mixer on low speed. Cover bowl with plastic wrap, and chill until dough is firm, about 1 hour. Preheat the oven to 350 degrees. Line baking sheets with Silpat baking mats. Roll dough into 1-inch balls. Dip top of each ball into sugar. Place on prepared baking sheets about 1 1/2 inches apart. Bake until set, about 8 minutes. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Rate it Print