Chocolate Cookie Recipe
Chocolate cookies for cookie cutters? Absolutely! Not only is it possible, they are easy and delicious.
Pay close attention to the technique in this recipe. Unlike a vanilla sugar cookie, this cookie dough will be sticky and need chilling before you cut out your shapes.
This recipe is modified from a Sugarbelle recipe, not currently on her blog.
Chocolate Brownie Cut Out Cookies
3 dozen 3" cookies
These chocolate cut out cookies taste like a brownie in cookie form! They're delicious when topped with vanilla royal icing.
Using a stand mixer with the paddle attachment, cream together butter and sugar.
Add eggs, vanilla, and corn syrup to mixer. Mix at low speed until fully blended.
In a separate bowl sift together all dry ingredients. Add the dry ingredients to the wet, one cup at a time with your mixer on low, until all are incorporated. This dough may not pull away completely from the sides the way my sugar cookie recipe does when it is mixed - it is a stickier dough.
Separate your dough into 3 equal balls. Roll out each ball to about a 1/4" thickness between sheets of wax paper - leave between wax paper.
You can stack these "flats' of dough on top of each other, and on top of a cookie sheet. Then chill these "flats" of dough for at least an hour before baking. This is a soft dough, so chilling will help in cutting your shapes, and enabling them to keep their shape as you transfer them to your baking sheet.
Be sure to use parchment paper or a Silpat mat on your baking sheets to keep your cookies from burning.
Bake at 375 degrees Fahrenheit for 10-14 minutes, depending on the size of your cookie. Place similar sized cookies on cookie sheets together to bake evenly.
Note: It can be difficult to tell if these cookies are done because of their dark color. The best way to check if they are cooked is by observing the tops of the cookies, when they are done the centers will be just the tiniest bit puffy, and the edges will appear slightly dry.
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