I was looking for something different to make this holiday season and my mind went to chocolate! A few years ago, I had tried unsuccessfully to make a homemade Oreo-style cookie. After a little reading and some trial and error, I landed one this delight. These chocolate sugar cookies and the most soft and delicious you'll ever make! The recipe is simple to make and shape. They're perfect decorated with sprinkles or icing, or sandwiched around a delicious filling. A new classic in the making...
Ingredients:
3/4 cup unsalted butter, softened to room temperature
1 cup granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 and 1/2 cups all-purpose flour
3/4 cup unsweetened natural cocoa powder
1 teaspoon baking powder
1/8 teaspoon salt
Directions:
In a medium bowl, whisk the flour, cocoa powder, baking powder and salt together until combined. Set aside.
Divide the dough into 2 equal parts. Make each into a flat round disk and wrap in plastic wrap or parchment paper and chill for at least one hour.
Ingredients:
3/4 cup unsalted butter, softened to room temperature
1 cup granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 and 1/2 cups all-purpose flour
3/4 cup unsweetened natural cocoa powder
1 teaspoon baking powder
1/8 teaspoon salt
Directions:
In a medium bowl, whisk the flour, cocoa powder, baking powder and salt together until combined. Set aside.
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in the egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed.
With the mixer on low speed, slowly mix the dry ingredients into the wet ingredients. Mix until well combined.
Divide the dough into 2 equal parts. Make each into a flat round disk and wrap in plastic wrap or parchment paper and chill for at least one hour.
Preheat oven to 350°F and line 2-3 large baking sheets with parchment paper. Remove dough from the refrigerator (one disk at a time) and using a rolling pin, roll out to 1/4-1/3 inch thickness. To prevent sticking, I use cocoa powder instead of flour to maintain the lovely dark chocolate color. Using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet.
Re-roll the remaining dough and continue cutting until all is used.
Bake for 8-10 minutes-- the cookies will still appear soft. Make sure you rotate the baking sheet halfway through bake time. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
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