Delicious Diaries: SweetHoneyDip ChocolateBrownSugah Cookies

IMG_4050Once upon a time, in a galaxy far, far away {read: Harlem} there were these dope young women who did hood rat things, like host amazing lifestyle and networking events, cook on The Today Show, cater the hottest industry parties, and write dope ass cookbooks. They partied on Thursdays, shopped on Fridays, slept late on Saturdays, and brunched on Sundays. And then they grew up, fell in love, and had babies…The End. NOT!

Today we are sleepier, but just as dope and every now and then we have to remind ourselves just how badass we were and STILL are. Like this cookie, for instance. This cookie is delicious, like seriously good; but even better than the taste, is the story and inspiration behind it. We’d received a call from the marketing folks over at Carol’s Daughter regarding an opportunity to create a cookie to go along with the relaunch of their sweet and decadent SweetHoneyDip ChocolateBrownSugah Scrub (whoever thought it was a good idea to discontinue making this can catch these fiery hands).

Of course we jumped at the opportunity to work with one of our favorite brands and got in the test kitchen to rework one our delicious go-to chocolate cookie recipes. The result…YUM! Lisa Price loved ’em and so did the customers…so much so that we were asked to create another cookie for the Almond Cookie line launch a few months later. We’ll share that recipe later, but for now, we hope you enjoy this recipe as much as we enjoyed creating it.

Prep Time: 3 hours and 15 minutes
Cook Time: 10 minutes
Ready In: 3 hours and 25 minutes
Yields: 4 dozen cookies

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
10 ounces (2 1/2 sticks) unsalted butter
2 large eggs
2 cups granulated sugar
2 teaspoons vanilla extract
5 ounces semi-sweet chocolate, chopped
1/4 cup granulated sugar


  1. Sift together the flour, cocoa powder, baking soda, and salt; set aside.
  2. In the bowl of a stand mixer fitter with a paddle attachment, blend together the butter, eggs, sugar, and vanilla until the mixture is light and fluffy, about 3 minutes.
  3. Reduce the mixer speed to low and slowly begin adding the dry ingredients to the butter and sugar mixture; stopping to scrape down the sides of the bowl. Continue to mix just until the ingredients come together.
  4. Using a wooden spoon, stir the chopped chocolate into the cook dough and cover the bowl with plastic wrap. Refrigerate until the dough has hardened, about 3 hours.
  5. When the dough has hardened and is ready to be baked, preheat the oven to 350°F and line two baking sheets with parchment paper. Add the remaining 1/4 cup of sugar to a small bowl and set aside.
  6. Using a small scoop or melon baller, scoop out enough dough to make a 1-inch ball. Roll the ball of dough in the palm of your hand and dip the ball into the sugar {this is a PERFECT step for the kids to help with}. Place the cookie dough balls onto the parchment-lined baking sheet, leaving 2-inches of space between each ball.
  7. In batches, bake in the preheated oven for 8 to 10 minutes and remove. Transfer the cookies to a wire rack to cool completely before devouring.


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