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

Scale

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