- 2 1/2 cups all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon (optional)
- 3 ounces bittersweet chocolate, chopped
- 1 cup (2 sticks) butter, room temperature
- 1/2 teaspoon vanilla extract
- Sprinkles or other sugar decorations (optional)
Sift first 5 ingredients and cinnamon, if desired, into medium bowl. Stir chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Set aside. Using electric mixer, beat butter in large bowl at medium speed until smooth and creamy, about 2 minutes. Add sugar and beat until mixture is pale and fluffy, about 2 minutes. Add egg; beat until well blended, about 1 minute. Reduce speed to low and beat in vanilla and chocolate. Add flour mixture and beat on low speed just to blend. Gather dough into ball; divide in half. Form each half into ball and flatten into disk. Wrap disks separately in plastic and chill until firm, at least 4 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled. Let stand at room temperature 30 minutes before rolling out.
Position rack in center of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.
Working with 1 disk at a time, roll out dough between 2 sheets of waxed paper to 1/8-inch thickness for smaller (2-inch) cookies and 1/4-inch thickness for larger (3- to 4-inch) cookies. Using waxed paper prevents you from adding too much flour, which will make the cookies tough.
Using decorative cookie cutters, cut out cookies. Cold dough is much easier to work with. If it gets warm as you're cutting out the cookies, place the dough—waxed paper and all—in the freezer for about 5 minutes.
Use an offset spatula to peel away the excess dough and transfer the cookies to parchment-lined baking sheets, spacing 1 inch apart. Gather scraps, roll out dough, and cut more cookies, repeating until all dough is used. If not icing cookies, decorate with sprinkles or other sugar toppings, if desired.
Bake 1 sheet at a time until cookies are firm on top and slightly darker around edges, about 9 minutes for smaller cookies and up to 12 minutes for larger cookies. Line baking sheets with fresh parchment as needed. Cool completely on rack. Decorate cookies with royal icing if desired. DO AHEAD: Cookies can be made 4 days ahead. Store between sheets of waxed paper in airtight containers.
Brownie roll-out cookies
Two weeks ago, Alex and I took advantage of the then-awesome weather and went out for dinner at a place with outdoor seating. One cocktail led to another and then Alex put his hand on my knee! No, just kidding. He actually suggested that we order dessert, and in particular, the homemade ice cream sandwiches on the menu. Who was I to argue?
The two tiniest, most precious ice cream sandwiches arrived a few minutes later and, you know, the ice cream, it was pretty good. But the sandwich? The two chocolate cookies? Forgive me for using this over-tired metaphor, but they were an almost Proustian experience.
You see, we made chocolate cookies exactly like that for Hanukah each year growing up. Why for Hanukah? Honestly, I have no idea. It might be that the only cookie cutters I remember were our Hanukah ones (a dreydel, menorah and Jewish star, the nuisance-y stamp type that it was impossible to get the dough out of) or that it was the only time my mother found the nuisance of rolling out dough worth it, but man, did I love those cookies, and I had to make them again, immediately.
I know what you’re thinking: chocolate roll-out cookies? How dull! But, well, I’m sorry–you’re wrong. What’s notable about these cookies is not what they are–which is, if you must know, intensely awesome–but what they’re not. There’s no sea salt in them, no melted 70 percent chocolate. There’s no brown butter or vanilla bean pulp or pinch of espresso powder. There is not a single thing in them we’d probably jazz them up with today, and instead of fighting this simplicity, I encourage you to revel in it.
They will not disappoint. The slight amount of baking powder gives them a softness not usually found in roll-out cookies, which are typically sandier and snappish. These are tender, like a pressed brownie and they particularly excel at a quarter-inch height, slightly thicker than a standard cookie cutter cookie. The cocoa is not an afterthought (like recipes that suggest you swap a couple tablespoons of flour for cocoa to make an chocolate cookie) but has a significant presence that blooms in the oven, leaving you with something that people won’t believe doesn’t have a single bit of melted chocolate in it.
I should also tell you that because of their shatter-free bite, they also make excellent lids and bases for ice cream sandwiches. But I won’t, because that would be dangerous. Okay?
Brownie Roll-Out Cookies*
Recipe from Deb’s mom
3 cups (375 grams) all-purpose flour
1/2 teaspoon (3 grams) salt
1/2 teaspoon baking powder
1 cup (225 grams) lightly salted butter, softened (Deb note: I don’t really see “lightly salted” much these days, so I used one stick salted, one stick unsalted)
1 1/2 (300 grams) cups sugar
2 large eggs
1 teaspoon (5 ml) vanilla extract
2/3 cup unsweetened cocoa (approximately 60 grams — weights can vary a bit depending on brand. I use the “good” stuff–Droste, Galler or Valrhona –but I can assure you that my mother only used Hershey’s growing up, so your choice)
Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour.
Roll out cookie dough on floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. (It does disappear once baked, though, so don’t overly fret if they go into the oven looking white.) Bake on a parchment-lined baking sheet for 8 to 11 minutes (the former for 1/8-inch thick cookies, the latter for 1/4-inch cookies) until the edges are firm and the centers are slightly soft and puffed.
Transfer to a wire rack to cool.
* According to my mother’s recipe, they’re called chocolate sugar cookies but I do not feel that it does them justice.
Leave a Reply Cancel reply
Be the first to review this recipe
You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.
© 2021 Condé Nast. All rights reserved.
The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.
HOW TO MAKE CHOCOLATE CUT OUT COOKIES
- TABLE OF CONTENTS
- Things to Do with Chocolate Cookie Dough
- Cream Butter and Sugar
- Cocoa Powder
- Dry Ingredients
- Chocolate Cookie Dough
- Bake Cookies
COOKIE DOUGH USES
This cut out cookie recipe is really fantastic. Cookie dough is easy to make and it is also very versatile. Baked cookies can be decorated with icing, fondant or chocolate. When you omit baking powder you can make molded cookies. Or use textured mats to transfer beautiful designs onto the cookies.
You can roll out cookies thinly to make them crispy and fill them with jam, ganache, peanut butter or coconut filling. And guess what? You can also use these chocolate brownie cut out cookies to make ice cream sandwiches. So good!
Let’s make some chocolate cookies. But be aware, they are extremely addictive.
Just like with most of the baking recipes be sure to use room temperature ingredients.
- Unsalted Butter
- Brown Sugar
- Granulated Sugar
- Vanilla Extract
- Almond Extract
- Instant Espresso Powder or Strong Granulated Coffee
- Cocoa Powder – preferably use Dutch Processed
- Baking Powder – if you don’t have dutch processed cocoa powder use natural and omit baking powder
TIP : Are you looking for a vegan variation of this recipe, try my Vegan Cookies instead.
CREAM BUTTER AND SUGAR
Cream room temperature butter with granulated sugar and brown sugar until pale in color and fluffy, about 5 minutes. Scrape down the bowl few times to ensure all of the ingredients are well blended together, (steps 1-8).
TIP : Butter that is too soft can cause your cookies to spread.
WET INGREDIENTS AND FLAVORINGS
In this recipe I use 2 whole large eggs at room temperature.
To enhance chocolate flavor I also use coffee in this cookie recipe. Using coffee is totally optional. Along with coffee I use Vanilla and Almond Extracts. Almond extract is also optional. I like to add it to deepen the flavor slightly. If you prefer you can also use chocolate extract to double down on chocolate flavor.
Into the room temperature eggs add Vanilla Extract, Almond Extract and instant coffee granules or espresso powder. Whisk well to combine, (steps 1-8).
TIP : Bring cold eggs to room temperature by submerging them in warm water for 5-10 minutes.
Into the creamed butter and sugars gradually beat in egg mixture. Scrape down the bowl to ensure all is well combined.
When it comes to cocoa powder I’d recommend that you use Dutch processed cocoa powder in this recipe. If you can’t find any it’s okay to use natural cocoa powder but omit the baking powder in the recipe.
Sift a cocoa powder thru a fine mesh sieve into a butter mixture. Beat well until combined and mixture is homogeneous, (steps 1-3).
TIP : It’s important to sift cocoa powder. Don’t skip this step or you might be unpleasantly surprised with cocoa powder lumps in the cookie dough.
I’m using all purpose flour along with salt and baking powder.
Sift flour, baking powder and salt into a mixing bowl, (steps 1-5).
TIP : If you are using natural cocoa powder for the best results omit baking powder.
CHOCOLATE COOKIE DOUGH
Now you can gradually add flour mixture into the butter mixture. On low speed add flour in 3 additions, scrapping down the bowl few times to make sure all the flour is well blended in, (steps 1-6).
Dump cookie dough onto a work surface and gather it into a disk. I personally like to give it a quick 5-10 second kneading by hand to bring it all together, (steps 7-8).
ROLL OUT COOKIE DOUGH
At this point you have 3 options:
- You can roll out freshly made cookie dough between 2 parchment sheets, slide it onto a tray and stick it into the fridge for an hour and up to 6 hours and then cut out and bake cookies. If you let rolled out cookie dough in the fridge for longer then 8 hours, edges start to dry out a bit.
- Wrap cookie dough disk into a food wrap and refrigerate for 4 hours and up to 3 days. Then roll out cookie dough.
- Wrap well in food wrap and place wrapped disk into a freezer safe ziploc bag/container and freeze for up to 3 months.
When I work with a chilled or previously frozen cookie disk, before I start rolling out cookie dough I like to quarter the disk and then I take one quarter and set it aside. Rest of the cookie dough I slice into about 1 inch thick pieces, (steps 1-3).
Roll out quarter of the cookie dough you set aside. If it’s too hard to roll out microwave it on high for 5 seconds. Roll out cookie dough to about ¼ inch between silicone mats or use 2 parchment sheets, (steps 1-4).
TIP : If you plan on decorating cookies with icing I’d recommend that you roll out cookie dough to about ¼ inch or thicker. However, you can roll the cookie dough thinner if you are not decorating them or, for example if you’re making sandwich cookies.
CUT OUT COOKIES
Cut out cookies with cookie cutter or hand cut unique shapes and transfer cookies onto a baking sheet lined with parchment paper, (steps 1-3).
You can bake cookies right away. Chill the the remaining cut out cookies until your first batch bakes.
Gather scraps, take one or 2 pieces of sliced chilled cookie dough. With your hands press it together and roll it out and repeat the process.
BAKE CHOCOLATE CUT OUT COOKIES
I bake chocolate cut out cookies at 375F (190C). Medium size cookies (3 inch) take about 7-10 minutes. Small (1 inch size) cookies will be done a little faster, about 6-7 minutes. Also, remember thinner cookies will be baked faster.
HOW TO MAKE COOKIES CHEWIER?
Use more brown sugar (1 cup brown sugar and ½ cup granulated sugar).
HOW LONG DO CHOCOLATE CUT OUT COOKIE LAST?
Cookies keep at room temperature in an airtight container last for up to 2 weeks.
CAN I FREEZE COOKIES?
Yes, you can freeze cookies.
- Freeze unbaked cookies on a tray, then layer frozen unbaked cutouts into a freezer safe container, between pieces of parchment. Freeze up to 3 months. When ready to bake, transfer frozen unbaked cookies onto a baking sheet lined with parchment. Allow to sit at room temperature for 15 minutes then bake the cookies as usual.
- Freeze baked and cooled cookies in a freezer safe container layered between sheets of parchment. Refer to my step by step tutorial on How to Freeze Cut Out Cookies. Cookies can be frozen up to 3 months. To decorate frozen cookies allow them to thaw completely before decorating. I recommend letting them sit on a counter for 3-5 hours or overnight.
WHAT ICING PAIRS NICELY WITH CHOCOLATE COOKIES?
If you plan on decorating cookies these chocolate brownie cut out cookies pair nicely with vanilla, orange, chocolate, coffee, caramel and even lemon royal icing.
I used orange royal icing to decorate these Monarch Butterfly Cookies.
This best ever chocolate cookie dough can be also used to make sandwich cookies, filled with jam, Nutella, peanut butter filling or you can make chocolate s’mores.
- 3 cups all-purpose flour, plus more for surface
- 1 1/4 cups unsweetened cocoa powder
- 1/4 teaspoon salt
- 3 sticks unsalted butter, softened
- 3 cups sifted confectioners' sugar
- 2 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- Martha's Favorite Royal Icing
- Fine sanding sugar
Whisk together flour, cocoa powder, and salt in a medium bowl. Beat together butter and sugar with a mixer until pale and fluffy. Beat in eggs, 1 at a time, and vanilla. Reduce speed to low, and gradually add flour mixture. Divide dough in half. Form each half into a disk, and wrap each in plastic wrap. Refrigerate until firm but still pliable, about 1 hour.
Preheat oven to 350 degrees. Working with 1 disk of dough at a time, roll out to 1/4-inch thickness on lightly floured parchment. Brush off excess flour, transfer dough on parchment to a baking sheet, and freeze until firm, about 15 minutes. Cut into shapes with cookie cutters, rerolling scraps as needed. Transfer cookies to parchment-lined baking sheets, and freeze until firm, about 15 minutes. Bake until crisp, 12 to 14 minutes, rotating once and firmly rapping baking sheet halfway through baking to flatten any bubbles in cookies. Let cookies cool completely on baking sheets set on wire racks.
Place icing in a pastry bag fitted with a small plain round tip (Ateco #0, 1, or 2). Pipe outlines and details on cookies. Immediately sprinkle with sanding sugar, and tap off excess. Let set completely, uncovered, at room temperature, at least 4 hours or (ideally) overnight.
4. Egg-free chocolate cookies
Hazelnuts and chocolate is an unbeatable combination and these shortbread biscuits confirm the rule. Daniela from the blog Thyme and lentils suggests dipping them halfway into the melted chocolate, but if you are greedy, try to cover them completely.
- 150 g of type 2 flour
- 50 g of buckwheat flour
- 50 g of rice flour
- 50 g of hazelnut flour (i.e. finely chopped hazelnuts)
- 90 g of whole cane sugar of the Dulcita type
- 1/2 sachet of baking powder
- 100 g of rice or corn oil
- 90 g of hazelnut or rice milk
- 200 g of chocolate
- 100 g of coarsely chopped hazelnuts
Blend the sugar and add the vegetable oil and milk, continuing to blend until the dough is lightly whipped. Sift the flours with the yeast and now add the liquid mixture, mixing until all the ingredients are well combined.
Roll out the dough between two sheets of baking paper and roll it out to a height of 1 cm. Let the pastry rest for an hour in the refrigerator before cutting out the biscuits. Once you have the sweets, arrange them carefully on the dripping pan lined with parchment paper and cook for 15 minutes at 180 degrees.
While the chocolate cookies are cooling, melt the chocolate in a double boiler or in the microwave. When the chocolate is well liquid, dip each biscuit halfway and sprinkle with the chopped hazelnuts. Let the melted chocolate dry before serving.
- 3 cups sifted all-purpose flour, plus more for surface
- 1 1/4 cups unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups (3 sticks) unsalted butter
- 2 1/2 cups sifted confectioners' sugar
- 2 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
In a large bowl, sift together flour, cocoa, salt, and cinnamon. Set mixture aside.
Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs and vanilla.
Add flour mixture mix on low speed until thoroughly combined. Divide dough in half wrap in plastic. Chill at least 1 hour.
Heat oven to 350 degrees. On a floured surface, roll dough to 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets refrigerate until firm, 15 minutes. Bake for 8 to 10 minutes, until crisp but not darkened. Cool on wire racks decorate as desired.
Let all the ingredients come to room temperature before you begin.
Using the paddle attachment of a stand mixer, cream the butter, sugar and salt on low speed.
Note: The longer you cream these ingredients, the more air you'll incorporate, giving you a lighter cookie. If you want a chewier cookie, cream only enough to combine the ingredients.
Add the egg, milk, and vanilla and mix until blended.
Sift the flour, cocoa, and baking powder together into a separate bowl.
Add the dry ingredients to wet ingredients and mix until they're combined.
Wrap the dough in plastic and chill in the refrigerator for at least 30 minutes. Be gentle with the dough while wrapping it. Overworking the dough will toughen the cookies.
Prepare your baking sheet pan by greasing it with butter or shortening or lining it with parchment paper. Or use a silicone baking mat, which is my favorite technique.
Unwrap the chilled dough, transfer it to a lightly floured workbench or butcher block and use a rolling pin to roll the dough out quite flat: about one-eighth of an inch thick.
Cut out the cookies and place them on the prepared baking sheet. Remember, cut them as close together as you can.
Using a pastry brush, wash the tops of the cookies with milk and sprinkle the tops with sugar.
Bake 8-10 minutes or until the edges and bottoms of the cookies are barely beginning to turn golden brown.
When the cookies are cool enough to handle but still warm, remove them from the pan and cool them on a wire rack. You can eat them as soon as they're cool enough that they won't burn your mouth. Or if you'll be storing them, make sure they've cooled thoroughly first.
How To Freeze Chocolate Chip Cookie Dough
My cut out chocolate chip cookie recipe isn’t quite a small batch recipe as it makes 12 large cookies or a lot more smaller ones, but luckily you can freeze the dough.
There are two ways you can freeze the cookie dough:
- Once you roll out the dough to 1/4 inch thick, wrap it in plastic wrap then stick into a freezer bag. This method is useful for when you don’t have time to cut or don’t know what shape you want yet.
- Cut out your shapes then freeze individually on a plastic wrap-lined tray for 1 hour or until firm. Once the shapes are firm, transfer them to a freezer bag and seal. This method is useful for when you want to grab and bake later without doing extra work.
When wrapped properly, cookie dough can be frozen for up to 9-12 months.
Roll-out chocolate chip cookies
One of my friends twisted my arm and convinced me to try making those cookie shot glasses that are in the news right now (check it out!). In the interests of authenticity, I wanted to use a chocolate chip cookie dough just like Dominique Ansel did. I’d never seen a roll-out chocolate chip cookie recipe before though. I checked all my books – no luck. So then I checked google. And look at that, SweetSugarBelle posted a recipe in 2011.
I’m a big fan of SweetSugarBelle’s cookies – they’re all so gorgeous. But this is the first time I’ve tried a recipe from her site. She says this one is originally from a book called Sugarbakers Cookie Cutter Cookbook and that every recipe she’s tried from it so far has been a winner. Guess what I just added to my shopping cart (ahem).
The dough is great to work with. It’s a little dry and crumbly, but overall rolls out easily. I definitely recommend using mini chocolate chips – I can’t imagine trying to use a cookie cutter with full-sized chips in the dough. The recipe calls for 1-1/2 cups of chips, but after adding just 1 cup, I decided that was enough. You can tell from the photos that there’s no shortage of chocolate chips here! Keeping in mind my main goal in trying this recipe was to duplicate those cookie shot glasses, I was worried that more would make the cookie too delicate. For regular roll-out cookies, though, the full 1-1/2 cups should be great!
In the end, I only made a few of the shot glasses, and baked up the rest as regular cookies.
As you can see, this dough holds its shape really well as it bakes. It puffs up a tiny bit, but doesn’t really spread at all. Perfect cookie cutter dough!
Once baked, these cookies are a bit crunchy and crumbly, but still soft – almost like a shortbread studded with tiny chocolate chips. If you’re looking for a chewy gooey chocolate chip cookie? This isn’t the one for you. But this is a perfect cookie to dunk in milk, or fill with milk!