by: Kate McMillan
Cook Time
2 hours 25 minutes
Prep Time
15 minutes
Yield
26 cookies
Total Time
2 hours 25 minutes
Prep Time
15 minutes
Yield
26 cookies
summary
If you love those crispy edges on a pan of brownies, this ingenious crispy chocolate cookie recipe is perfect for you. These cookies are not overly sweet but have a wonderful chocolatey flavor and are perfect for rolling out to cut into holiday shapes. To decorate, you can simply dust them with powdered sugar or use icing for more elaborate designs.
ingredients
- COOKIE DOUGH INGREDIENTS:
- 2 cups all-purpose flour
- ¾ cup unsweetened Dutch-processed cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ICING INGREDIENTS:
- 1½ cups powdered sugar, sifted
- 1 tablespoon whole milk
- 1 tablespoon light corn syrup
- ¼ teaspoon almond extract
directions
- In a mixing bowl, sift together the flour, cocoa powder, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, mix together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time until completely mixed in, and then add the vanilla.
- With the mixer running on low, gradually add the flour mixture until fully mixed. Divide the dough in half, shape each portion into a disc and cover with plastic wrap. Transfer the dough discs to the refrigerator and chill for at least 2 hours or up to overnight.
- When ready to bake, preheat the oven to 350°F and line 2 baking sheets with baking mats or parchment paper.
- Working with one disc of dough at a time on a lightly floured work surface, roll out the dough to a 10x13-inch rectangle and about ¼-inch thick. Using the cookie cutter plaque, firmly press down onto the dough to cut shapes. Using a metal spatula, lift up the cookies, one at a time, and transfer to the prepared sheet pan. Bake until the edges just barely darken in color, about 10 minutes.
- Allow cookies to cool for 5 minutes on the pan and then transfer to cool completely on a wire cooling rack. Repeat this process with the second disc of dough.
- Once the cookies are cooled completely, you can serve as is, dust with powdered sugar or decorate using icing.
- To make the icing, whisk together the powdered sugar and milk and then stir in the corn syrup and almond extract. Stir until completely smooth.
notes
You want to roll out dough when it is still quite cold so it doesn’t stick. Keep the second disc of dough in the refrigerator until you are ready to use it.
Using a metal spatula will help you get underneath the cookies so they don’t break or crack.
If you want colored icing, you can divide the icing into bowls and add food coloring to each.
You will have enough dough to use the cookie cutter plaque twice. Extra dough can be rolled out and used with individual cookie cutters, or you can roll into small balls, roll in sugar and bake for 10–12 minutes.
