• January 29, 2018

    Chocolate Sugar Cookies

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    These Chocolate Sugar Cookies are richly chocolatey with cocoa and sea salt. Perfect for rolling and cutting into holiday shapes to decorate.

    These chocolate sugar cookies are perfect for any holiday-related cookie cutter escapades, but they seem particularly perfect for Valentines Day.  I love how the royal icing pops against the rich cocoa brown. They’re just like regular sugar cookies in the rolling, chilling, cutting out process. But chocolate. Which means better. Right?

    I got a jump on Valentine’s Day treats because I had pretty much a month solid of stress-baking. It’s favourite coping technique. See, we have been researching a move – going to open houses every weekend, studying up on schools and preschools, assessing commutes, and everything else that goes with a big relocation. Do you know what it’s like going to open houses with a two year old? Give a kitten a shot of espresso and set him loose in a field of catnip. You’ll see.

    I think the last I told you we were exploring neighbourhoods. Well, we picked one.

    We’re officially trading beloved cityscapes and urban marinas for snow-capped mountains, 100-foot-tall temperate rainforest trees, cozy ocean coves, and (from what I’m told) even more precipitation than rainy Vancouver.

    This has been a consuming decision for me, something on my mind for years. I knew I wanted something less urban (!) for my kids once they started school. But where to live when you have no extended family around to anchor you, when every choice ends in a dreaded commute, in an obscenely expensive market, can drive a person crazy.

    (This person, at least. I’ve had less dramatic friends very successfully make much quicker decisions.)

    So, where are we moving? If you follow my Instagram stories, I post videos along the Sea-to-Sky Highway every time we drive it. The community we chose is along that route, on the beautiful Howe Sound fjord that I can’t resist, nestled between sea and mountain. I’m excited.

    It is a really major move for us. It’s farther from the city that we would have liked. There are bear locks on the garbage cans. The only friends we have over there are moving away 2 weeks after we arrive. I’ll have to drive my butt down a highway to a grocery store instead of walking for 5 minutes. Not to mention my husband commuting to work instead of taking a leisurely 10-minute trot.

    But you know what? I feel resolved, and almost unnervingly calm. To be honest, I feel like I had divine guidance. And the beauty of the place just pulls me like a magnet. In any case, it really feels right in my gut. Wish us luck? Meanwhile, cookies. ALL THE CHOCOLATE SUGAR COOKIES.

    My big tip for handling rolled cookies is to use your freezer as a tool. Whenever the dough is too soft to lift a cookie shape without squishing it, amputating it, or otherwise reducing its perfection, just slide the whole thing onto a rimless baking sheet and pop it in the freezer until it has firmed up a bit – just a few minutes.

    Chocolate Sugar Cookies

    These Chocolate Sugar Cookies are richly chocolatey with cocoa and sea salt. Perfect for rolling and cutting into holiday shapes to decorate.

    Course Dessert
    Cuisine American
    Prep Time 30 minutes
    Cook Time 6 minutes
    Total Time 36 minutes
    Servings 36
    Author Jennifer Pallian

    Ingredients

    • 2 cups all-purpose flour
    • 1 cup unsweetened cocoa
    • 1 1/2 tsp baking powder
    • 1/2 tsp baking soda
    • 1 tsp kosher salt
    • 1 cup butter softened
    • 1 1/2 cups granulated sugar
    • 2 large eggs
    • 1 tbsp pure vanilla extract

    Instructions

    1. In a large bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
    2. Add butter and sugar to bowl of standing mixer. Beat on medium-high speed until very light and fluffy, about 3 minutes. Scrape down sides of bowl then beat in eggs, one at a time, then vanilla. With mixer speed on low, slowly add the flour mixture, then increase speed and beat until combined. Cover bowl and refrigerate 1 hour.
    3. Preheat oven to 350ºF. Roll dough between sheets of parchment paper to 1/4" thickness. Cut out desired shapes with cookie cutters and transfer to parchment-lined baking sheets, leaving 2" space between cookies. Bake 6-8 minutes, until slightly puffed and starting to crackle at edges. Tops should look slightly dry, but cookies should still be soft and slightly underbaked. Let cool 5 minutes on baking sheets then transfer to wire racks to cool completely.
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