Perfect Dark Chocolate Sugar Cookies
Buttery, crisp and super-chocolaty, these sugar cookies are ideal for decorating, snacking, tea-time or gifting. If the steps are followed, they will keep their shapes well and won't expand while baking. For a smaller batch, simply cut this recipe in half.
- 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
- 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.
- 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.
- 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.
- Preheat your oven to 325° F. Slide your parchment paper and dough onto a board, then place in refrigerator for about 15 minutes.
- 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.
- Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling.
May be stored at room temperature in an airtight container for up to 2 weeks. They also freeze well in an airtight container.
- I use Cacao Barry Cocoa Powder Extra Brute for my cookies (and almost all of my chocolate treats).
- When baking cookies, I always use a Silpat Non-Stick Baking Mat on my cookie sheets.
- Because these cookies are all about the chocolate, try to use the best quality cocoa powder you can find.