Chocolate Cut-Out Cookies Recipe
Introduction
These Chocolate Cut-Out Cookies offer a rich, cocoa-packed flavor with a tender, buttery texture. Perfect for decorating or enjoying plain, they bring a delightful chocolate twist to classic cut-out cookies.
Ingredients
- 3/4 cup (149g) granulated sugar
- 16 tablespoons (227g) unsalted butter
- 1 teaspoon baking powder
- 1 teaspoon King Arthur Pure Vanilla Extract
- 1 teaspoon espresso powder, optional
- 3/4 teaspoon table salt
- 1 large egg
- 1/4 cup (21g) black cocoa*
- 1/4 cup (21g) Dutch-process cocoa*
- 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
Instructions
- Step 1: Beat together the sugar, butter, baking powder, vanilla, espresso powder (if using), and salt until the mixture is fluffy. Scrape the bottom and sides of the bowl to incorporate all ingredients evenly.
- Step 2: Add the egg and continue beating. Scrape the bowl again to ensure everything is well mixed.
- Step 3: Whisk together the black cocoa, Dutch-process cocoa, and flour. Gradually beat this dry mixture into the wet ingredients until fully blended.
- Step 4: Refrigerate the dough for at least 30 minutes or up to overnight to make it easier to work with.
- Step 5: Preheat your oven to 375°F (190°C). Lightly grease two baking sheets or line them with parchment paper.
- Step 6: Divide the dough in half. Sprinkle extra cocoa powder on both sides of each piece of dough instead of flour to prevent sticking.
- Step 7: Roll one piece of dough at a time to about 1/8-inch thickness.
- Step 8: Use cookie cutters to cut the dough into your desired shapes, then place them on the prepared baking sheets.
- Step 9: Bake the cookies for 8 to 10 minutes, or until their edges are firm and you begin to smell the chocolate.
- Step 10: Remove the cookies from the oven and let them cool completely before decorating or serving.
Tips & Variations
- Using cocoa powder instead of flour to dust your dough helps maintain a deep chocolate flavor and prevents dough from sticking without drying out your cookies.
- If you prefer a more traditional chocolate taste, omit the espresso powder or substitute it with instant coffee granules.
- For extra softness, refrigerate the shaped cookies for 10 minutes before baking.
- Try decorating with royal icing, chocolate drizzle, or colored sugar for festive occasions.
Storage
Store the cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container for up to three months. To reheat, allow frozen cookies to thaw at room temperature; warm them briefly in a low oven if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cocoa powder instead of black cocoa?
Yes, you can substitute regular Dutch-process cocoa for black cocoa, though black cocoa is darker and gives a richer color and flavor. The cookies will still be delicious with regular cocoa powder.
Is espresso powder necessary in the recipe?
No, espresso powder is optional but recommended as it enhances the chocolate flavor without adding a coffee taste. Feel free to leave it out if you prefer or don’t have it on hand.
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Chocolate Cut-Out Cookies Recipe
- Total Time: 1 hour (including chilling time)
- Yield: Approximately 24 medium cookies 1x
- Diet: Vegetarian
Description
Delight in these rich and tender Chocolate Cut-Out Cookies, made with a luscious blend of black cocoa and Dutch-process cocoa for deep chocolate flavor. Perfectly crisp on the edges and soft in the center, these cookies are easy to roll, cut into festive shapes, and bake to perfection, making them ideal for holidays or any special occasion.
Ingredients
Dry Ingredients
- 3/4 cup (149g) granulated sugar
- 1 teaspoon baking powder
- 1/4 cup (21g) black cocoa powder
- 1/4 cup (21g) Dutch-process cocoa powder
- 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
- 3/4 teaspoon table salt
Wet Ingredients
- 16 tablespoons (227g) unsalted butter
- 1 teaspoon King Arthur Pure Vanilla Extract
- 1 teaspoon espresso powder (optional)
- 1 large egg
Instructions
- Prepare the Dough: Beat together the granulated sugar, unsalted butter, baking powder, vanilla extract, espresso powder if using, and salt until the mixture is light and fluffy. Be sure to scrape the bottom and sides of the bowl to incorporate all ingredients evenly.
- Add the Egg: Incorporate the large egg into the mixture by beating it in thoroughly, scraping the sides and bottom of the bowl again to ensure an even mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the black cocoa powder, Dutch-process cocoa powder, and all-purpose flour until well blended.
- Mix Dry and Wet Ingredients: Gradually beat the cocoa and flour mixture into the wet egg and butter mixture until fully incorporated and the dough is smooth.
- Chill the Dough: Cover and refrigerate the cookie dough for a minimum of 30 minutes to firm up; it can be chilled overnight if desired for better handling and flavor development.
- Preheat the Oven and Prepare Pans: Preheat your oven to 375°F (190°C). Lightly grease two baking sheets or line them with parchment paper for easy cookie removal.
- Divide and Dust Dough: Split the chilled dough into two halves. To prevent sticking, lightly sprinkle both sides of each dough portion with extra cocoa powder instead of flour.
- Roll the Dough: Working with one portion at a time, roll the dough out evenly to about 1/8 inch thickness on a lightly dusted surface.
- Cut Shapes: Use cookie cutters to cut the dough into desired shapes, then transfer the cookies neatly onto the prepared baking sheets, spacing them evenly.
- Bake the Cookies: Bake in the preheated oven for 8 to 10 minutes, or until the edges are firm and a pleasant chocolate aroma fills your kitchen.
- Cool and Decorate: Remove the baking sheets from the oven and allow the cookies to cool completely on wire racks before decorating as desired.
Notes
- To avoid a bitter taste, use high-quality black cocoa and Dutch-process cocoa powders for the best flavor and color.
- The optional espresso powder intensifies the chocolate flavor without making the cookies taste like coffee.
- Sprinkling cocoa powder rather than flour prevents visible white residue on the cookies.
- Dough can be refrigerated overnight to enhance flavor and improve rolling consistency.
- Roll the dough evenly to ensure uniform baking and texture.
- Use parchment paper or silicone baking mats for easy cleanup and to prevent sticking.
- Prep Time: 20 minutes
- Cook Time: 8-10 minutes per batch
- Category: Dessert, Cookie
- Method: Baking
- Cuisine: American
Keywords: chocolate cookies, cut-out cookies, holiday cookies, black cocoa, Dutch-process cocoa, festive cookies, chocolate cutouts
