These soft chocolate cookies taste like brownies, and are the perfect holiday update to your usual sugar cut-outs!
- 2 1/2 cups all purpose flour, plus extra for rolling (300 grams)
- 2/3 cup unsweetened cocoa powder (65 grams)
- 1/2 teaspoon baking powder (2.5 grams)
- 2 sticks unsalted butter, softened to room temperature (1 cup or 227 grams)
- 1 1/2 cups granulated sugar (300 grams)
- 1/2 teaspoon salt (2.85 grams)
- 2 large eggs
- 1 teaspoon vanilla extract (4.2 grams)
- In a medium bowl, whisk together the flour, cocoa powder, and baking powder. Set aside.
- In a stand mixer fitted with a paddle attachment, beat the butter, sugar, and salt until light and fluffy. Add the eggs one at a time, mixing until each one is fully incorporated. Add the vanilla. Gradually add the dry ingredients to the creamed mixture. Mix until a dough forms, but don’t overmix.
- Transfer the dough to a lightly floured surface. Press gently into a flat disc shape. Cover the disc in plastic wrap, and chill in the refrigerator for about 30 minutes.
- When ready to roll and cut, preheat the oven to 350°F. Take out the chilled dough from the refrigerator.
- Dust a clean countertop or table with flour. Remove the dough from the plastic wrap and place on the prepared surface. Roll it from 1/8-inch thickness to 1/4-inch thickness. Cut into your desired shapes. Transfer the cookies to sheet pans lined with parchment paper or a silicone mat, being sure to leave about 1/2 inch between each cookie.
- Bake for 6 to 8 minutes, depending on the thickness. The edges will be slightly firm, and the center slightly soft and puffed. Remove from the oven. Let the cookies cool for about 5 minutes of the baking sheet before carefully transferring to a cooling rack to cool completely. Decorate and serve!
Adapted from Smitten Kitchen.
- Category: Cookies
- Method: Baking
- Cuisine: Desserts
Keywords: chocolate, Christmas, roll-outs, cut-outs, cookies, brownies, royal icing