If you are familiar with my basic sugar cookie recipe than this should look familiar to you! The process for making them is very similar. These cookies have are very rich and really should be frosted with our royal icing recipe or dusted with powdered sugar before serving. I think these taste a lot like cosmic brownies when frosted and ready to eat! Try it out and let me know what you think! Happy Baking!
Chocolate Roll Out Cookies:
- 2 Sticks (Salted) Butter, softened
- 1 Cup Sugar (granulated)
- 1 Egg
- 2 Tsp REAL Vanilla
- 3 Cups All Purpose Flour
- 1.5 Tsp Salt
- 2 Tsp Baking Powder
- 1/2 Cup Whole Milk, Room Temp
- 1/2 Cup Cocoa Powder
Combine butter and sugar and beat with a hand mixer until fluffy, about 3 minutes. The hand mixer is very important, using a stand mixer makes it far too easy to over work the dough which will give you tough cookies. Next add in your egg and vanilla and mix until combined. Combine flour, cocoa powder, baking powder, and salt in a separate bowl and stir with a fork. When well combined add dry ingredients to wet ingredients and mix until you get a sand like texture. Add in room temperature milk. Carefully dump your bowl out onto a clean surface and begin squishing (for lack of a better word) with your hands. You shouldn’t need to add anything, but if dough isn’t sticky enough a little bit of water will do. Massage your dough until you have one large ball. Once you get your ball, lightly flour your surface and begin rolling your dough. Roll it completely out to the size you want, fold it back up, re-flour and do it again. Once you get your dough to the desired thickness, you can grab some cutters and go to town. I recommend being as efficient as possible, the more you gather and roll the dough, the tougher your cookies will be. Once you have all of your shapes cut, spatula them onto a sheet pan. I personally line mine with parchment paper. Pop the sheet pan in the fridge and preheat your oven to 350 degrees. The time it takes an oven to preheat is about the perfect amount of time for your cookies to chill. Once your oven is ready pop the cookies in, preferably on a middle rack, and set your timer for 6 minutes. After 6 minutes is up, check your cookies. You want the shine to have disappeared. This is harder to tell on a chocolate cookie than a regular sugar cookie. Another good test is to lightly press into the center of your cookie, if it is firm (not goo), then you’re ready. They may wind up needing 12 minutes, check on them every 2 minutes after that initial 6. When the ingredients start to melt, they will start to look really shiny, when the cookies are nearing done, that shine will be gone. Carefully place them on the counter and LEAVE THEM ON THE PAN TO COOL. I know. This is baking sacrilege, but y’all it works for me. Anyway, once the cookies are completely cool, at least two hours, they are ready for their icing!!