25 Days of Cookies: Chocolate Roll-Out Cookies

Need something different than the usual sugar cookie? These Chocolate Roll-Out Cookies can be cut into any shape and are perfect for any occasion.

When I started this cookie challenge I promised myself I wouldn’t post a sugar cookie recipe. I wanted to broaden the holiday cookie choices from beyond the classic decorated sugar cookie. Plus, I’m not so good at decorating cookies. Well, let me rephrase that. I don’t have the PATIENCE to painstakingly decorate sugar cookies. Every year the kids and I bake a giant batch of Christmas-inspired sugar cookies and we decorate them. We will do it again this year. But if you are looking for something different to decorate, then you must try these Chocolate Roll-Out Cookies.

These are just as fun to roll, cut and decorate as the sugar cookie. But, it’s a chocolate cookie instead. We now include these chocolate beauties to our holiday cookie decorating to mix things up.

We bag them up and give them to our friends and families. We also keep a few for ourselves and always reserve a couple for Santa on Christmas Eve. Santa seems to prefer the Chocolate Roll-Out Cookies over the Sugar Cookies!

My kids always leave a note for Santa, usually written by the Professor. This year they got a jump start on the Santa letter writing and the two boys have their beautiful cards on the fireplace mantle for him. Santa loves their notes and cards and always writes them a note back. It’s a tradition year after year.

What are your traditions in your house?

Chocolate Roll-Out Cookies

Move over sugar cookies, these chocolate roll-out cookies are perfect for any shape and any season. Recipe adapted from Bon Appétit, December 2007

Ingredients:

• 2 1/2 cup all-purpose flour
• 1/4 cup cocoa powder, unsweetened
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/2 tsp cinnamon, ground
• 1 cup butter, unsalted, room temperature
• 1 1/3 cup granulated sugar
• 1 egg, large
• 3 oz chocolate chips, bittersweet, chopped
• 1/2 tsp vanilla extract

Directions:

1. In a medium-sized bowl whisk together:
• 2 1/2 cup all-purpose flour
• 1/4 cup cocoa powder, unsweetened
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/2 tsp cinnamon, ground
2. Using a stand mixer, whisk until creamed (light yellow in color):
• 1 cup butter, unsalted , room temperature
• 1 1/3 cup granulated sugar
3. Add to the butter mixture and whisk in:
• 1 egg, large
4. In a small bowl place:
• 3 oz chocolate chips, bittersweet , chopped
5. Put in microwave and heat on high for 20 seconds.
6. Stir chocolate and cook again on high for 20 more seconds.
7. Stir and repeat steps 6 & 7 until chocolate is melted.
8. When chocolate has melted, add to the butter mixture and whisk in melted chocolate with:
• 1/2 tsp vanilla extract
9. Put mixer on low speed, gradually add flour mixture, and beat until incorporated.
10. Divide the dough in half and roll into balls.
11. Press balls down and form two discs.
12. Wrap each disc in parchment paper and refrigerate for 4 hours.
13. DO AHEAD: Can be made 2 days ahead. Keep chilled. Let stand at room temperature 30 minutes before rolling out.
14. Position rack in the center of the oven and preheat oven to 350ºF.
15. Remove one wrapped pack of dough from the refrigerator at a time.
16. Roll out dough between 2 sheets of parchment paper to 1/8-inch thickness for smaller (2-inch) cookies and 1/4-inch thickness for larger (3- to 4-inch) cookies.
17. Using waxed paper prevents you from adding too much flour, which will make the cookies tough.
18. Using decorative cookie cutters, cut out cookies.
19. Cold dough is much easier to work with. If it gets warm as you're cutting out the cookies, place the dough—waxed paper and all—in the freezer for about 5 minutes.
20. To remove cut cookie dough from wax paper, remove scraps first, then peel parchment paper away from dough. You can also use an offset spatula.
21. Gather scraps, roll out dough, and cut more cookies, repeating until all dough is used.
22. Place cut cookie pieces at least 1-inch apart on greased baking sheet, parchment paper or silicone baking mat.
23. If not icing cookies, decorate with sprinkles or other sugar toppings, if desired.
24. Bake 1 sheet at a time until cookies are firm on top and slightly darker around edges, about 9 minutes for smaller cookies and up to 12 minutes for larger cookies.
25. Let sit on baking sheet for 2 minutes after removal from oven and then move to a cooling rack.
26. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Notes:

Serving Suggestions: Whether eaten plain or decorated with icing and sprinkles these cookies are a treat to eat.

Prep Time: 15 mins

Yield: 20 cookies

Cook Time: 9 mins

Total Time: 2 hours

Print