Recipe by Andi the grate
A very rich, dark chocolate cutout cookie that bakes up almost black, great with milk. Perfect to decorate for Halloween. Makes about 44 2-3 inch cookies. Can also be used to make a Hauted House. From Martha Stewart. Prep time includes chill time.
Top Review by DoubletheGarlic
I was nearly scared away by the refrig-roomtemp-freezer-refreeze routine, but this is a great dough to work with. I made two batches and only gave the first 1/4 of it the freezer treatment. Mine was easy enough to work with at room temperature. (Neither of my batches was over-moist like stormylee's.) Quite oreo-like, but much more of a dark brown than a black.
- 1 1⁄2 cups all-purpose flour
- 1 cup cocoa powder, plus extra for dusting
- 1 1⁄4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 3⁄4 cup unsalted butter, softened
- 1 1⁄4 cups sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
Directions See How It's Made
- Sift together flour, cocoa powder, baking powder, and salt into a large bowl.
- With an electric mixer on medium, beat butter and sugar until pale and fluffy. 3-4 minute.
- Beat in whole egg, yolk, and vanilla.
- Reduce speed to low, and add flour mixture in three additions.
- Shape dough into 2 disks, wrap each in plastic, and refrigerate until cold and firm, about 2 hrs (or up to 1 day).
- Preheat oven to 375°F Remove 1 disk from refrigerator, and let stand until room temperature.
- Lightly dust two large sheets of parchment with cocoa powder, and roll out disk of dough between sheets to a 1/4 inch thickness.
- Transfer to a baking sheet, and freeze until very firm, about 15 minutes.
- Remove top parchment sheet, use cookie cutters to cut out shapes.
- Remove excess dough and space cookies evenly. Re-freeze until firm.
- Bake, rotating sheets halfway through, until firm, 10 to 12 minutes. Transfer to wire racks and let cool completely.