Chocolate Sugar Cookies
User Reviews
4.9
Chocolate Sugar Cookies
Description
Chocolate Sugar Cookies blend Dutch-processed cocoa with flour, cornstarch, sugar, butter, egg, and vanilla to form a dough that is rolled out between parchment sheets for easy handling. Chilling the dough solidifies the butter, ensuring the cookies keep their shape when cut and bake to an even texture. The recipe calls for sugar and cocoa balanced to yield a rich but not overly sweet cookie with a tender crumb. Baking at 350°F for 8 to 12 minutes sets the centers while allowing the edges to remain slightly soft.
Baking involves careful mixing to avoid overworking the dough, which keeps the cookies tender. The recipe suggests measuring flour accurately to prevent dryness or toughness. After baking, cookies are cooled completely to finish setting. These cookies can be cut into various shapes, making them versatile for different occasions or decorations.
For variations, the recipe notes suggest adjusting flour measurement techniques, using salted butter with reduced added salt, and slicing dough thickness to alter baking times and cookie texture. The dough can be rolled and frozen for convenience, then thawed and cut as needed for fresh cookies anytime.
Ingredients
- 2 cups all-purpose flour subtract 2 tbsp, 220g
- 2 tbsp corn starch 20g
- 3/4 tsp salt
- 3/4 cups cocoa powder Dutch processed preferred
- 1 cup sugar 200g
- 1 cups butter unsalted, at room temperature
- 1 egg large
- 1 tbsp vanilla 15mL
Instructions
- Sift the flour, corn starch, cocoa and salt into a large bowl then whisk together to combine.
- Combine butter and sugar in a bowl. Mix on medium-low speed with a paddle attachment. Mix until incorporated. Don’t over mix.
- Add egg and vanilla then mix and scrape the sides of the bowl.
- Add in flour mixture to the bowl. Mix at low speed for 30 seconds.
- The dough is ready when it sticks to the paddle mixture. Do not over mix.
- Roll out the dough between 2 pieces of parchment paper.
- Put on a baking sheet and refrigerate for 1 hour.
- Preheat oven to 350 degrees.
- Use a cookie cutter to cut out shapes.
- Bake for 8-12 minutes or until centers are set.
- Allow to cool completely.
Notes
- Weighing flour with a scale ensures accuracy and prevents adding too much flour, which affects cookie texture.
- If a scale is unavailable, fluff flour with a spoon before spooning into a measuring cup and level it off with a knife.
- Scrape the mixing bowl multiple times during preparation to prevent unmixed butter or flour bits from disrupting the dough consistency.
- Rolled dough can be frozen before cutting; freeze well-wrapped to defrost quickly when ready to bake.
- Cookie thickness can be modified from 1/4 inch to thicker or thinner; adjust baking time accordingly.
- When using salted butter, reduce added salt to 1/4 teaspoon unless a saltier chocolate taste is preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32cookies
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 241kcal | 12% |
| Carbohydrates | 54g | 18% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 20mg | 7% |
| Sodium | 229mg | 10% |
| Potassium | 164mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 25g | 50% |
| Vitamin A | 30IU | 1% |
| Calcium | 18mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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