This recipe has some tricky parts. But I use it every time I need chocolate cut-out cookies, because it tastes so damn good.
The dough is unusually soft, and has a tendency to stick to the cookie cutter. But don’t be deterred! Nothing that a little refrigeration and flour won’t fix.
Brave the challenge and you will be rewarded, because a stack of these can turn any bad day around.
[recipe is all the way at the bottom]
This is all you need. To note: use good cocoa powder. Ghirardelli, Valrhona, Scharffen Berger….those are all great. I’ve used Hershey’s though, and it’s not too bad. But the better the cocoa quality, the better the taste.
Mix butter, add sugar and mix until light and fluffy. Add the cocoa powder. Add the egg & vanilla extract.
Add flour, and mix until well incorporated. The dough will be super soft. Resist the urge to add another bag of flour.
Empty the dough onto plastic wrap (I usually divide the batch into 2) and refrigerate for at least 4 hours.
Once refrigerated, roll the dough out between two sheets of wax paper, sprinkled with either flour or cocoa powder. The dough gets soft pretty quickly, which is why I like to work with smaller, more manageable batches of dough.
No matter what sort of cookie cutter you use — plastic, metal, copper — it WILL stick to this dough. Mix a spoonful of flour + spoonful of cocoa powder for coating the cookie cutter.
Before each use, dip the edge of the cookie cutter in the mixture to prevent too much sticking.
Place in the freezer for 10 mins for easy removal, and bake at 350 for 10 mins.
Decorate, store, package, or just eat them all (like I did….)
Special thanks to J & H for doing all the work while I snapped pictures. ♥
Chocolate Cut-Out Cookies
yields between 2-3 dozen 2″ cookies
1.5 sticks unsalted butter, room temperature
1 cup sugar
2/3 cup cocoa powder
1 tsp vanilla extract
1 1/4 cup flour
Preheat oven to: 350 degrees
1. Cream butter until smooth, then add sugar. Mix until light and fluffy.
2. Add the cocoa powder, and mix until incorporated.
3. Add egg and the vanilla extract. Mix until incorporated.
4. Add flour, and mix until fully combined.
5. Wrap and refrigerate the dough in small, manageable batches (usually 2 or 3) for at least 4 hours.
6. Roll the dough out between two wax papers, sprinkled with cocoa powder, to keep from sticking.
7. Dip cookie cutters in a mixture of equal parts flour + cocoa powder before cutting out the shapes.
8. Freeze the sheet of dough for 10 mins, then arrange them on a lined baking sheet.
9. In an oven preheated to 350 degrees, bake for 10 mins, 12-15 for larger ones.