Chocolate Sugar Cookies

I love sugar cookies and anyone who knows me, knows that is an understatement. So when I saw this recipe for Chocolate Sugar Cookies I was beyond excited. I also couldn’t believe I hadn’t thought of that before. I was sadly disappointed-I didn’t like them. But I was also thankful because I don’t want to add anymore to my waistline. My husband liked them but he thinks next time I should add chocolate chips-they aren’t sweet enough on their own or with frosting. My brother liked them better than regular sugar cookies-I told him he was crazy. My only complaints is this recipe made A TON of dough. And I didn’t realize the recipe calls for after you chill the dough and after you roll out and cut them then you put them in the freezer for 15 minutes. I was a little annoyed – with Sweet Baby I don’t have all day to make cookies like these. So I was sadly disappointed by this recipe but thought I’d share because my brother liked them so much. I hope you enjoy and if you have any other suggestions to the recipe I’d love to hear them. Recipe and Photo is from Brown Eyed Baker. Check her out, she’s got a ton more yummy recipes!

INGREDIENTS:

6 cups all-purpose flourchocolate-sugar-cookies-46-600
1¼ cups Dutch-process cocoa powder
1 teaspoon salt
2 cups unsalted butter, at room temperature
2 cups granulated sugar
1 cup light brown sugar
3 eggs, cold
2 teaspoons pure vanilla extract

DIRECTIONS:

1. In a large bowl, whisk together the flour, cocoa powder and salt; set aside.

2. Using an electric mixer, beat together the butter and both sugars on medium speed until light and fluffy, about 5 minutes. Add the eggs and mix to combine, scraping the sides of the bowl as needed. Add the vanilla extract and again beat to combine. Reduce the speed to low, add the flour mixture, and beat until just combined, giving it a final mix by hand with a rubber spatula.

3. Divide the dough in two and shape each half into a round disk about 2 inches high. Wrap both in plastic wrap and refrigerate for at least 45 minutes (or up to 1 day).

4. Working with one piece of dough at a time, roll it out between two pieces of parchment paper (it’s non-stick and eliminates the need for extra flour) to a ¼-inch thickness. Transfer the parchment and dough onto a cutting board or baking sheet and refrigerate for 15 minutes.

5. Meanwhile, preheat oven to 325 degrees F. Line baking sheets with parchment paper or silicone baking mats.

6. Remove the dough from the refrigerate and cut out your shapes and place on the parchment-lined baking sheets, leaving about 2 inches of space between them. Gather up any excess dough, re-roll and repeat process until all of the dough has been used.

7. Place the baking sheets with the cut-out cookies into the freezer for 15 minutes before baking.

8. Bake until the cookie edges are set, about 15 to 17 minutes. Remove from the oven and place the baking sheet on a cooling rack for 10 minutes, then use a spatula to transfer the cookies to the rack to cool completely. Allow cookies to cool completely before decorating. Cookies can be stored in an airtight container at room temperature for up to 2 weeks. Cookies can also be frozen – I wrapped them in plastic wrap and placed in a ziploc bag.

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