Chocolate Cookie Cutouts

Today was my first free day in weeks and I know I probably should have spent it catching up on housework but I couldn't resist a day of just for fun baking.

I've been wanting to create a chocolate cutout cookie that I could add to my repertoire and came up with this new recipe by adding 1/3 cup of dark cocoa powder to my favorite sugar cookie recipe, doubling the vanilla and eliminating the almond extract.

The cookies turned out great and kept their shape nicely and I really like the contrast of the dark cookie against the light colored royal icing.

Here's the recipe: 

Chocolate Cookie Cutouts
Makes about 4 dozen 2-inch cookies

1 cup unsalted butter (at room temperature)
2/3 cup sugar
1 large egg
2 1/2 cups all-purpose flour
1/3 cup dark cocoa powder
2 teaspoons vanilla
1/4 teaspoon salt

 In a large bowl with an electric mixer on medium speed, beat butter and sugar until blended, then beat on high speed until creamy. Add egg, vanilla and cocoa powder and beat until well blended. Add flour and salt; beat on low speed until combined, then on medium speed until well blended. Divide dough into two equal portions. Place dough between sheets of plastic wrap. Press evenly into a disk and chill until dough is firm, at least 20 minutes. Working with one portion of dough at a time (keep remaining chilled), peel off plastic wrap and roll on a floured board until 1/4 inch thick. Cut with floured cutters and transfer onto bare baking sheets. Bake at 350 degrees (325 for convection) for 7 to 9 minutes or until firm to the touch and slightly darker brown around edges. Cool on wire racks.

Double Chocolate Crackle Cookies

It's Christmas Eve, still plenty of time to still make cookies for family and friends and these snowy white Double Chocolate Crackle Cookies are a perfect choice.

The dough is easily mixed by hand and the resulting cookie is crunchy, chewy and very chocolaty.

What makes them double chocolate is that there is dark cocoa powder and melted dark chocolate in them and also some sea salt and instant coffee which makes chocolate goodness really pop. My husband has changed the name of these to "Addictive".

Here's the recipe:

Double Chocolate Crackle Cookies
(makes 4 dozen)
1 cup flour
1/2 cup dark unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon fine sea salt
1 1/2 cups dark brown sugar, packed
3 eggs
2 teaspoons vanilla
1 teaspoon instant coffee
4 ounces dark chocolate chips
1/2 stick (4oz) unsalted butter
About 2/3 cup each of granulated sugar and powdered sugar for coating the cookies before baking

Preheat oven to 325-degrees and line four baking sheets with parchment paper.

In a medium-sized bowl mix together the flour, cocoa powder, baking powder, baking soda and sea salt and set aside.

In a large bowl whisk together the brown sugar, eggs, vanilla and instant coffee and set aside.

In a small microwavable bowl combine the dark chocolate chips and butter. Microwave for 30 second intervals, stirring well in between until the chips are melted.

Whisk the chocolate mixture into the egg mixture and then stir in the dry ingredients, mixing just until well combined. The result will be a fairly loose batter. Let the mixture set at room temperature for about 15 minutes and it becomes firmer and more scoopable.

Put some granulated sugar and powdered sugar in separate small bowls. With a 1-inch scoop or two teaspoons, form an inch-sized ball of dough and drop it into the granulated sugar and coat it well. Then transfer it into the powdered sugar and using your hands, gently roll the dough into a nicely shaped ball. Place the ball on a parchment lined cookie sheet and repeat until all the dough is used and the sheets are filled, spacing the cookies about 1.5 inches apart.

Coat the cookies with granulated sugar and then powdered sugar before rolling into a ball with your hands and placing them on your baking sheets. I like to drop two or three cookies at a time into the granulated sugar and then work from there.

Bake one sheetpan at a time in the center rack for 8 minutes or until the cookie is cracked and the edges have just set. The centers should still be soft since they will set during cooling. Let the cookies cool completely on the baking sheets before removing and enjoying them.

Let the cookies cool completely on the sheetpans before removing them.

These cookies look so pretty piled on a platter.

They also make a great gift. I like to stack three or four in a cupcake paper and then seal them in small cellophane bag.

Chocolate Shortbread

I had such success with creating a recipe for Espresso Shortbread Cookies that I decided I should come up with another version of the recipe and that's how these Chocolate Shortbread cookies came about.

What makes them different and in my mind better than traditional chocolate shortbread is that I used finely chopped dark chocolate in the dough instead of cocoa powder. The tiny bits of chocolate enhance the texture of the cookies by adding flecks of melted chocolate goodness.

I like these a lot and they are simple to make. Here is the recipe:

Chocolate Shortbread
1 1/2 cups unsalted butter, softened
1  tablespoon vanilla
1/2 teaspoon sea salt
1 cup sugar
3 1/2 cups flour
10 ounces dark chocolate, finely chopped (use a food processor to do this)
1/2 cup turbinado sugar (for coating the cookies before baking)

Cream together the butter, sugar, vanilla and sea salt. Add the flour and mix just until the dough begins to come together. Add the chocolate and mix until a soft dough forms.

Add the finely chopped chocolate after the flour has been mixed for a bit and the dough is just about ready to come together.

The finished dough will look like this.

Divide the dough into thirds and place each third on a large piece of plastic wrap. Fold the plastic wrap over the dough and shape into even-sized logs or long rectangles about 1.5-inches in diameter.

Chill the dough in the refrigerator for at least 2 hours.

Place the turbinado sugar on a piece of parchment or plastic wrap. Roll each of chilled logs into the sugar, being careful to coat them evenly. You might need to use your hands to help press the sugar into the dough.

The turbinado sugar and a chilled log of dough.

The log after being evenly coated with sugar.

Slice the logs into 1/4-inch-thick cookies. Place the cookies on parchment-lined baking sheets, being sure to leave at least 1-inch of space between them.  Bake the cookies in a 350 degree oven for 18 to 20 minutes or until golden brown. Let the cookies cool for a bit on the pan before transferring to a cooling rack.

Slicing off the cookies.

Make sure you leave space between the cookies since they will grow during baking.

Let the cookies cool for a bit before transferring to a cooling rack.

Chocolate Chip Oatmeal Cookies

If you need a last minute crowd pleasing treat, these Chocolate Chip Oatmeal Cookies are just the thing to make.

The recipe calls for shortening instead of butter which makes a chewier cookie which is what I prefer. If you want a crisper cookie you could substitute half of the shortening for butter.

A good dose of sea salt and using premium dark chocolate chips (I use Callebaut) are what makes these cookies really stand out.

Only one bowl is needed to mix them up and in no time you'll have fresh baked cookies and the best smelling house on the block. The recipe makes five dozen 2-inch cookies.

Chocolate Chip Oatmeal Cookies
(makes 5 dozen cookies)

1 cup shortening
1 cup granulated sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon sea salt
4 cups old fashioned oatmeal
2 cups dark chocolate chips

Preheat the oven to 350 degrees.

In a large bowl cream together the shortening, sugars and vanilla.  Add the eggs, baking soda and salt. Mix well. Add the flour and mix again.

Adding the flour.

Mixing in the flour.

Finally stir in the oatmeal and chocolate chips.

Add the oatmeal and dark chocolate chips.

After stirring, the dough is ready to scoop.

Scoop 1-inch balls and place 2-inchs apart on lightly greased or parchment lined sheetpans. Bake for 10 to 12 minutes or until golden brown.

Cookies that are ready to bake.

Let the cookies cool a bit on the sheetpan before transferring them to cooling racks.

Mmmmm warm cookies!

Chewy Oatmeal, Coconut And Dark Chocolate Cookies

 The only way I could think of making my favorite recipe for oatmeal coconut cookies any better was to add dark chocolate chunks, so that's what I did recently and now there's no going back to the original.

These chewy cookies are downright addictive. One batch makes three dozen so be sure you have a plan of how your are going to share them before you make them. If not, you'll be in danger of eating way too many.


Chewy Oatmeal, Coconut And Dark Chocolate Cookies
(makes 3 dozen)

1/2 cup unsalted butter, room temperature
1/2 cup vegetable shortening
1 cup granulated sugar
1 1/2 cups dark brown sugar, loosely packed
2 large eggs
2 teaspoons vanilla extract
2 teaspoons baking powder
2 teaspoons baking soda
2 1/4 teaspoons sea salt
2 1/2 cups flour
2 cups sweetened flaked coconut
2 1/2 cups old fashioned rolled oats
1 12 oz package dark chocolate chips

Preheat oven to 350 degrees.

Whip together the butter and the shortening. Add the sugars and the vanilla and cream until light and smooth. Add the eggs and beat again.

Add the salt, baking soda and baking powder and mix well. Add the flour and mix until thoroughly combined. Stir in the coconut and oatmeal until evenly distributed. Finally, stir in the chocolate.

Roll dough into 1 1/2 inch balls and place on parchment lined baking sheets. Leave at least 2-inches between cookies. Use your hand to slightly flatten the balls.

Bake for 10 to 13 minutes or until golden brown. Let the cookies cool for 5 minutes before removing to place on a cooling rack.

Chocolate Espresso Sandwich Cookies

For the treat table at last night's performance of my friend Sharon Whitney's play, "Eleanor Roosevelt-Across a Barrier of Fear," I made these Chocolate Espresso Sandwich Cookies just because they are so delicious and I knew they would be a hit.

The recipe is from Julie Richardson of Baker & Spice Bakery and is so chocolatey and decadent that my sister took one taste of them and dubbed them "Grownup Oreo's."

I think it's the espresso powder in both the cookie and the Swiss meringue buttercream filling that makes them extra special.

Every cookie at the treat table had a link to Eleanor Roosevelt except for the Chocolate Espresso Sandwich Cookies. I made them just because they are delicious. I suspect Eleanor would have approved.

The recipe makes about four dozen cookies and there always seems to be extra buttercream when I am done filling them. Not to worry though, the buttercream freezes beautifully and can used later to frost cakes and cupcakes.

Chocolate Espresso Sandwich Cookies
(makes about 4 dozen 2-inch sandwiches)

1 1/2 cups granulated sugar
1 1/2 cups unsalted butter
1 tablespoon vanilla
2 eggs
1 1/3 cups Dutch process Cocoa, sifted
2 1/2 cups all-purpose flour
1 tablespoon plus 1 teaspoon espresso powder
1/2 teaspoon fine sea salt

Cream together the butter and sugar on medium-high speed for 5 minutes or until light, scraping down the bowl occasionally as needed.

Add the vanilla and the eggs, one at a time, blending lightly between additions.

Add the cocoa on low speed until combined.

Blend the flour, salt and espresso powder together and add to the butter mixture until just combined.

The rich chocolatey dough.

Wrap the dough with plastic wrap and let it chill for at least 1 hour.

Wrap the dough and let it chill for at least 1 hour.

Preheat oven to 325 degrees.

After chilling, the dough might need to warm at room temperature for a bit so that it can be easily rolled.

Roll the dough on a lightly floured work area to about 1/4 inch thick. Cut the dough into desired shapes and place on parchment lined cookie sheets.

I used a 2-inch square cutter. The cookies are decadent and will be sandwiched together so I like to keep the size fairly small.

The cookies before baking.

Bake for about 6 minutes or until the cookies are no longer shiny but still soft in the middle.

Transfer the cookies to a cooling rack and allow them to cool completely before filling them with the buttercream.

Let the cookies cool completely before filling.

Swiss Meringue Buttercream

6 large egg whites
1 1/4  cups granulated sugar
1/8 teaspoon cream of tartar
2 cups unsalted butter, room temperature
2 teaspoon vanilla
1/8 teaspoon of fine sea salt
1 tablespoon espresso powder, dissolved in 2 teaspoons hot water.

Place the whites in a clean mixing bowl. Whisk in sugar and cream of tartar.

Place bowl over a double boiler on medium heat, stir frequently until the mixture is very hot (120 to 130 degrees Fahrenheit).

Move to mixer and whip whites on high for 2 to 3 minutes; turn down to medium low until cool (use the bowl as your guide).

In a separate bowl with a wooden spoon, stir butter to soften.

With mixer on medium/high speed, add the butter one tablespoon at a time, adding the next tablespoon just as the previous one is blended in. Once all the butter incorporated, add in vanilla, salt and coffee and whip on high speed until fluffy.

To Assemble:
Pair up the cookies and flip one of the cookies upside down.

On the upside down cookie, pipe on a dollop of buttercream and top with the other cookie.

Pair the cookies up and flip one upside down. Add a dollop of buttercream to the upside down cookie. Using a pastry bag makes this task easy.

Top with the other cookie and they are ready to eat.

Store the cookies in a sealed container in the refrigerator and bring to room temp before serving.

Chocolate Mint Sandwich Cookies

The green color of the Swiss meringue mint buttercream makes these dark chocolate sandwich cookies perfect for your St. Patrick's Day celebrations.

A bit of espresso powder in the cookie dough adds depth and enhances the flavor of the chocolate. And, the mint filling is light and refreshing.

Keep these cookies chilled until you are ready to serve.

Chocolate Mint Sandwich Cookies

Chocolate Cookie Dough:
1 1/2  cup granulated sugar
1 1/2 cup unsalted butter (room temperature)
1 tablespoon vanilla
2 eggs
1 1/3 cup Cocoa powder
2 1/2  cups all-purpose flour
1 tablespoon espresso powder
1/2 teaspoon fine sea salt

Cream the butter and sugar together on medium-high speed for 5 minutes or until light, scraping down the bowl occasionally as needed.

Add the vanilla. Add the eggs. Add the sifted cocoa powder on low speed until combined.

Blend the flour, salt and espresso powder together and add to butter mixture until just combined.

Chill the dough for at least one hour before rolling.

Roll the dough until it is 1/4 of an inch thick and cut small rounds or squares.

Place the cookies on parchment lined baking sheets and bake in a 325 degree oven for 6 minutes or until the cookies are matte but still soft.

Baked cookies just out of the oven. These cookies will be soft so be sure to let them cool a bit before transferring to a cooling rack.

Let the cookies cookies cool before moving to a cooking rack and let them cool completely before filling with mint buttercream.

Swiss Meringue Mint Buttercream:
3 large egg whites
1/2  cup granulated sugar
pinch teaspoon cream of tartar
1 cup unsalted butter, room temperature
1 teaspoon vanilla
pinch of fine sea salt
1/2 teaspoon peppermint extract
green food coloring

Place the whites in a clean mixing bowl. Whisk in sugar and cream of tartar.

Place bowl over a double boiler on medium heat, stir frequently until the mixture is very hot (120 to 130 degrees Fahrenheit).

Move to mixer and whip whites on high for 2 to 3 minutes; turn down to medium low until cool (use the bowl as your guide).

In a separate bowl with a wooden spoon, stir butter to soften.

With mixer on medium/high speed, add the butter one tablespoon at a time, adding the next tablespoon just as the previous one is blended in. Once all the butter incorporated, add in vanilla, salt and peppermint and whip on high speed until fluffy. Add the coloring and put into a pastry bag to fill the cookies.

Filling the cookies.