Chocolate Sugar Cookies

Tomorrow is Valentine's Day but don't worry - there's still time to bake a batch of cookies for your special Valentine and I've got the perfect recipe for you.  I love this chocolate sugar cookie recipe that I found on sweetapolita.com.  The soft, dark chocolate cookie with the sweet vanilla frosting is absolutely divine.  You are sure to impress your Valentine with this sweet treat. 

Perfect Dark Chocolate Sugar Cookies

Ingredients

• 6 cups (750 g) all-purpose flour, sifted


• 1-1/4 cups (137 g) dark cocoa powder


• 1 teaspoon (8 g) salt


• 2 cups (454 g)(4 sticks) unsalted butter, softened


• 2 cups (400 g) granulated sugar


• 1 cup (228 g) light brown sugar


• 3 eggs, cold


• 2 teaspoons (10 ml) pure vanilla extract

Instructions

In large bowl, sift together flour, cocoa powder and salt. Set aside. 

In
an electric mixer fitted with the paddle attachment, cream butter and
sugars until fluffy and pale, about 5 minutes.

Beat in eggs until just
combined.
Add flour mixture and mix on low speed until thoroughly combined. Add vanilla and blend.

Remove 1/2 of dough from bowl, make a ball, and place on a large piece of plastic wrap on counter.  Wrap the sides of wrap over the ball, then press down with the palm of your hand and make a disc about 2" thick. Finish wrapping the disc with the plastic wrap. Repeat with 2nd half of dough.  Chill both discs of dough for about 45 minutes.











Roll dough. (this will require a bit of elbow grease for the first few
minutes until it softens up a bit)

Preheat your oven to 325° F. Cut your shapes using the cutters of your choice, placing them on a baker's half sheet lined with a silicone baking mat (or parchment), with 2" clearance around each one and the edge of sheet.  Place sheet with cookies into freezer for 15 minutes before baking.

 

Bake until cookie edges are just crisp, about 16 minutes.

Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling.

Decortate cookies with royal icing.

If your Valentine is a chocolate lover, he (or she) will LOVE these chocolate sugar cookies.  Customize your cookies by using your favorite cookie cutter shapes.  Add just a little frosting for decoration or spread it on thick for a sweeter cookie - The choice is yours. 

Ciao!

Perfect Dark Chocolate Sugar Cookies

Yield: Apprx 30 medium cookies, depending on shapes/size

Ingredients

• 6 cups (750 g) all-purpose flour, sifted


• 1-1/4 cups (137 g) dark cocoa powder


• 1 teaspoon (8 g) salt


• 2 cups (454 g)(4 sticks) unsalted butter, softened


• 2 cups (400 g) granulated sugar


• 1 cup (228 g) light brown sugar


• 3 eggs, cold


• 2 teaspoons (10 ml) pure vanilla extract

Instructions

1. In large bowl, sift together flour, cocoa powder and salt. Set aside.


2. In
   an electric mixer fitted with the paddle attachment, cream butter and
   sugars until fluffy and pale, about 5 minutes. Beat in eggs until just
   combined.


3. Add flour mixture and mix on low speed until thoroughly combined. Add vanilla and blend.


4. Remove
   1/2 of dough from bowl, make a ball, and place on a large piece of
   plastic wrap on counter.Wrap the sides of wrap over the ball, then press
   down with the palm of your hand and make a disc about 2" thick. Finish
   wrapping the disc with the plastic wrap. Repeat with 2nd half of dough.
   Chill both discs of dough for about 45 minutes.


5. Remove
   one disc and remove plastic wrap. Place on top of a large piece of
   parchment paper (I use a silicone rolling mat underneath to ensure it
   doesn't slip while rolling, but you can even dampen counter so the
   parchment sticks a bit.), then place two 1/4" wooden dowels on either
   side of your dough, then another sheet of parchment paper.


6. Roll
   dough (this will require a bit of elbow grease for the first few
   minutes until it softens up a bit) so it's flush with dowels--they will
   ensure that your dough is even thickness.


7. Preheat your oven to 325° F. Slide your parchment paper and dough onto a board, then place in refrigerator for about 15 minutes.


8. Remove
   from fridge, and cut your shapes using the cutters of your choice,
   placing them on a baker's half sheet lined with a silicone baking mat
   (or parchment), with 2" clearance around each one and the edge of sheet.
   Place sheet with cookies into freezer for 15 minutes before baking.
   Bake until cookie edges are just crisp, about 16 minutes.


9. Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling.