Cookie-Cutter Chocolate Cookies

"Great Cookies, by Carole Walter"
 
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Ready In:
1hr 41mins
Ingredients:
12
Yields:
5 dozen 2-inch cookies
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ingredients

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directions

  • Strain together the flour, cocoa powder, baking powder, baking soda, and salt; set aside.
  • In a big bowl of a stand electric mixer with paddle attachment, mix the butter on medium-low speed until it is cream and lightened in color.
  • Add in the sugar in a steady stream, mixing for 2 minutes to combine.
  • Mix in the egg, vanilla, and espresso powder.
  • Scrape down side of bowl, as needed, then mix in the melted chocolate.
  • Decrease mixer speed to low and blend in the dry ingredients in two additions, mixing only to combine after each addition.
  • Remove the dough from the bowl and divide in half; form into two 3 x 4 inch rectangles and wrap in plastic.
  • Refrigerate for 2 hours or until firm (the dough may be frozen at this point for up to 1 month).
  • Position oven racks in the upper and lower thirds of the oven.
  • Preheat to 350°; dab the corners of the cookie sheets lightly with butter and line with baking parchment.
  • Sprinkle a pastry cloth and rolling pin with powdered sugar, rubbing it well into the weave.
  • Working with one piece of dough at a time, roll it into a rectangle 3/16 inch thick.
  • Cut into desired shapes; place cutouts on the cookie sheets.
  • Bake for 9-11 minutes, or until the cookies feel set on top.
  • To ensure even baking, toward the end of baking time, rotate the sheets from top to bottom and front to back.
  • Let cookies rest on the sheet for 2 minutes before loosening with a thin metal spatula.
  • Decorate as desired; store in an airtight container, layered between strips of waxed paper, for up to 3 weeks.
  • May be frozen undecorated .

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