The Tenth Day of Christmas Cookies: Chocolate Sugar Cookies (Sally's Baking Recipes)

I thought I already had a pretty good repertoire of cookie recipes at my disposal, but these chocolate sugar cookies have helped me realize that there are still untapped levels of cookie deliciousness for me to explore.

This recipe, recommended by a friend (h/t Shelly Astle) has been on my list to try for some time, but I’ve only now gotten around to it.

In short: They are a new favorite.

My worry about chocolate sugar cookies was that the difference would mostly be cosmetic – just enough cocoa powder to make the cookies look chocolatey without adding a significant chocolate flavor. This recipe, though, uses a healthy amount cocoa powder, and it completely shifts the flavor toward a genuinely chocolate cookie.

I’m still a fan of soft and thick cookies, so I aim for a thickness between 1/3 to 1/2 inch (as opposed to the recommended ¼ inch), while still holding to an 11-minute baking time.  

I’m already looking forward to making these again.

Chocolate Sugar Cookies (Sally’s Baking Recipes)

1.5      cups all-purpose flour

3/4    cup unsweetened natural cocoa powder (or dutch process)

1         teaspoon baking powder

1/8     teaspoon salt

3/4    cup (1.5 sticks) unsalted butter, softened to room temperature

1        cup granulated sugar

1        large egg, at room temperature

1        teaspoon pure vanilla extract

Directions

1.       Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl. Set aside.

2.       In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Scrape down the sides. Add the egg and vanilla and beat until combined. Scrape down the sides.

3.       Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.

4.       Divide the dough into 2 equal parts. I like to use two large pieces of parchment paper, and place half the dough on each. With a rolling pin lightly dusted with cocoa powder (or flour), roll the dough out to about 1/3 to 1/2-inch thickness (original recipe calls for ¼ inch thick). Cover the dough (I like to make the parchment paper big enough to fold it over and wrap it up. Refrigerate for at least 1-2 hours.

5.       Once chilled, preheat oven to 350°F. Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. Using cookie cutters, cut the dough into shapes. Re-roll the remaining dough, using more cocoa powder or flour to lightly dust your work surface and rolling pin, and continue cutting the dough until all is used.

6.       Arrange shaped cookies on baking sheets 1-2 inches apart. Bake for 11-12 minutes or until edges are set, rotating the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely before decorating.