I usually have a “No Chocolate For Christmas” rule whenever I’m preparing my holiday cookies. Because Christmas for me is all about spices, citrus-y and nutty flavors, be it cinnamon, cloves, cranberries, oranges, nuts, or better yet, a combination of all the above!
But these cut out chocolate cookies break that rule. There is no story behind this, just perfect cookies with a double chocolate kick, it would be unfair for them to get them lost in a narrative of something completely unrelated.
These cookies are consistent, delicious, and they have absolutely no shortage of chocolate in them. With very little ‘spread’ making them perfect for making shaped cookies, in case you want to trade in those traditional gingerbread men without losing the “look”.
And for today’s Christmas song, one of my favorite carols sung by an extraordinary choir:
Chocolate Cut-out Cookies
Yields around 2 dozen cookies (depending on the cookie cutter you use)
- 220g All Purpose flour
- 1/4 tsp baking powder
- pinch of salt
- 145g caster sugar
- 120g unsalted butter, softened
- 1 tsp vanilla
- 1 lg free-range egg
- 40g good quality cocoa powder
- Whisk together flour, baking powder and salt. Put aside.
- Beat butter and sugar briefly together until combined (around 30 seconds) to make sure everything is well mixed. Add vanilla extract and egg. Mix in the cocoa powder.
- Add half the dry ingredients, fold it in using a spatula so the cookies keep their softness. Add the rest of the flour till you everything comes together and you end up with a slightly soft sticky dough.
- Shape the dough into a disc and cover it with plastic wrap, and let it chill in the fridge for no less than 30 minutes so you can easily work with it.
- To avoid adding flour to the dough, roll the dough out by placing it between two sheets of plastic wrap (or you can use the traditional way of dusting your surface). Roll it to about a quarter of an inch thick.
- Now it’s time to cut it out with whatever cookie shape you want. Remove them by using a palette knife and place them on your prepared baking tray. If you have extra dough, roll them out and shape them again (only recommended to do this once, so the cookie doesn’t turn tough)
- Bake them at 170C for 9-10 minutes, till you have a nice crisp edge and a soft and squishy center (the cookies will continue cooking when removed).
- Decorate your cookies however you like, I opted to dipping them in melted chocolate, and sprinkling some with coconut shredding.
- You can store your cookies in an airtight container for up to a week, or freeze your cookie until ready to use.
Bon Appetit 🙂