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    You are in: Home / Recipes / Ultimate Chocolate Sugar Cookies Recipe
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    Ultimate Chocolate Sugar Cookies

    Ultimate Chocolate Sugar Cookies. Photo by Breezytoo

    1/2 Photos of Ultimate Chocolate Sugar Cookies

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 36 mins

    1 hr

    36 mins

    Annacia's Note:

    I'll admit that this is going to take some time but the result is so completely worth it! The prep time includes the mixing, chilling and decoration time. Baking time is for all the baking sheets to be baked one at a time. If your guests/family don't fall to their knees in worship of you then they do not deserve you!

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    Units: US | Metric

    Chocolate cookies


    • 1 egg white, mixed with
    • 1 teaspoon water
    • pearl sugar or candy sprinkles or nonpareils or colored crystal sugar
    • finely chopped nuts



    1. 1
      Make cookies:.
    2. 2
      Sift together the flour, cocoa, and salt. Set aside.
    3. 3
      In bowl of electric mixer, using paddle attachment, mix butter on medium-low speed until it is creamy and lightened in color. Add the sugar in a steady stream, and beat until thoroughly combined.
    4. 4
      Add the egg, espresso, and vanilla.
    5. 5
      Scrape down sides of bowl as needed, then mix in melted chocolate.
    6. 6
      Reduce mixer speed to low and blend in dry ingredients in two additions, mixing only to combine after each addition.
    7. 7
      Remove dough from bowl and divide into quarters.
    8. 8
      Form each quarter into a 4" disk and wrap in plastic, refrigerate for 30-40 minutes or until firm enough to roll.
    9. 9
      You should be able to leave an imprint when you press dough.
    10. 10
      Position rack in center of oven and preheat to 350°F.
    11. 11
      Have ready two ungreased cookie sheets. Working with one-fourth of dough at a time, roll on a lightly floured flat surface until 3/16" thick.
    12. 12
      Using a 2 1/2" round cookie cutter or a cookie cutter of your choice, cut cookies from the dough.
    13. 13
      Transfer cookies to a sheet of waxed paper and brush lightly with egg/water mixture. Sprinkle with pearl sugar or other garnishes.
    14. 14
      Carefully place on cookie sheets.
    15. 15
      Bake cookies, one sheet at a time, for 9-10 minutes.
    16. 16
      Transfer cookies to a wire rack while still warm, and cool completely.
    17. 17
      Repeat with remaining dough.
    18. 18
    19. 19
      Break chocolate into 1" pieces and place into bowl of a food processor.
    20. 20
      Process until chocolate is finely chopped. Empty chocolate into a medium-sized bowl and set aside.
    21. 21
      In a small saucepan, heat heavy cream and corn syrup on low heat until it comes to a gentle boil.
    22. 22
      Immediately pour hot cream over chopped chocolate.
    23. 23
      Let it stand for about 1 minute, then stir chocolate and cream together, slowly mixing until all chocolate is melted and mixture is fully emulsified.
    24. 24
      Blend in rum and vanilla.
    25. 25
      If surface is oily, stir in 1/2 to 1 teaspoon of hot water.
    26. 26
      Glaze should thicken as it stands, but remain pourable.
    27. 27
      If ganache fails to thicken, chill it in refrigerator for 4 to 5 minutes.
    28. 28
      Watch carefully, as it must not be too cold. Spoon ganache over cookies, letting it trickle down the sides.

    Ratings & Reviews:

    • on November 18, 2013


      Fabulous Cookies! Here's what I learned: If you bake by weight Dutch Cocoa powder does not weigh the same as regula; Cookies took 12 minutes in my oven; Ganache took about 30 minutes in the fridge to reach the consistency I wanted to fill sandwich cookies; Dough was easy to work with, I rolled it between two sheets of wax paper to avoid using flour; These were very time consuming to make. Next time I will roll the dough into logs and slice them after refrigeration; The egg white wash started dissolving my sugar garnish and made it look messy, they looked much nicer when I sprinkled the sugar directly on the cookie; A double recipe of the Ganache was not quite enough to fill 35 cookies (2 3/4" round).

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 27, 2011


      Delicious cookies. The dough isn't as elastic as regular sugar cookie dough but it is easier to work with after a short time in the refrigerator.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 08, 2011


      I made these over the weekend w/o the ganache. OMG....delicious! Didn't find the dough to be difficult to work with at all. Will definitely use this again. Even added a little red pepper in the last batch. Again...will make again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Ultimate Chocolate Sugar Cookies

    Serving Size: 1 (1419 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 120.6
    Calories from Fat 64
    Total Fat 7.2 g
    Saturated Fat 4.4 g
    Cholesterol 25.0 mg
    Sodium 24.8 mg
    Total Carbohydrate 13.6 g
    Dietary Fiber 1.0 g
    Sugars 5.7 g
    Protein 1.9 g

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