Friday, October 28, 2011

Chocolate Sugar Cookies

If you asked me what my favorite cookie is, I would probably say sugar cookies.  And it's not just for their taste, but the nostalgia of baking them on holidays, and the fact that we only made them on holidays so they were like a special treat.  If you asked my husband what his least favorite cookie is, I think he might just say sugar cookies.  That is why I was so happy when I found this recipe for Chocolate Sugar Cookies.  I thought it would be a way for us to meet in the middle.  I get the experience of baking and decorating my sugar cookies, and my husband get chocolate.  Everybody wins!  

So I made these cookies for Halloween, along with my standard Holiday Sugar Cookies.  I have always loved my good old go-to sugar cookies, but this chocolate version is definitely competing for top spot in my heart.  These are especially good for Halloween cookies because they turn out really dark and are perfect for making cookies that you would decorate in black.  I used the chocolate cookies for my bats, black cats, and spider webs.  

The one thing I changed when preparing this recipe was that I used natural cocoa instead of the Dutch process cocoa powder that was called for since I didn't have any.  I read online that to use natural cocoa instead of Dutch you should add baking soda.  So I added about 1/4 tsp.  These cookies actually came out a little fluffy which made them harder to decorate.  I think next time I make them I will either buy some Dutch cocoa or try more like 1/8 tsp baking soda.

Although the ingredients are a little different, the process of making these cookies is the same as the Holiday Sugar Cookies I previously posted.  So I will refer you to that page if you would like to see the step-by-step.  One thing I will recommend for this recipe is to use cocoa powder when rolling out the dough instead of flour.  That way your black cookies stay black!

Chocolate Sugar Cookies
3/4 cup all-purpose flour
1/3 cup Dutch processed cocoa powder
Pinch of salt
6 Tbsp unsalted butter (room temperature)
3/4 cup powdered sugar
1 egg
1/2 tsp vanilla extract
In a small bowl, combine flour, cocoa powder, and salt; whisk to blend and set aside.
In the bowl of an electric mixer, combine the butter and sugar.  Beat on medium-high speed until light and fluffy, about 2-3 minutes.
Blend in the egg and vanilla.  With the mixer on low speed, add the dry ingredients and mix just until incorporated and no streaks remain.  Form the dough into a disc, wrap with plastic wrap, and refrigerate until firm, at least one hour.
Preheat oven to 325 degrees.  Line a baking sheet with parchment paper.  On a lightly floured work surface, roll the dough out to about 1/4 inch thickness.  Cut out into desired shape with cookie cutters and place cookies on baking sheet.  
Bake 10-12 minutes, just until set.  Let cool completely before decorating.
This recipe makes about 1 dozen cookies, depending on the size of your cookie cutter.

Recipe from Annie's Eats

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