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Home » Recipes » Perfect chocolate cut-out cookies

Perfect chocolate cut-out cookies

December 27, 2017 by Emily Hutchinson

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It’s no secret that I love cookies, especially sugar cookies. I went on a hunt for the perfect chocolate sugar cookie. With no success, it dawned on me….what if I changed some ingredients to my sugar cookie recipe and add regular sugar instead of powdered sugar….Voila, the perfect cut-out chocolate cookie was made.

The Perfect Chocolate cut-out cookie recipe

I got a beautiful rolling pin from Goody Woody to create this stunning print on my cookies. Go check out all her rolling pins, they are so impressive.

Pin for later 😉Perfect chocolate cut-out sugar cookie recipe by The Hutch Oven

Perfect chocolate cut-out cookies

Perfect chocolate cut-out cookies.
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Ingredients
  

  • 1 egg
  • 2 sticks butter
  • 1 cup sugar
  • 2 tsp vanilla extract
  • 1/2 cup unsweetened cocoa powder Hersey's is my favorite
  • 2 2/3 cup flour
  • 2 tsp baking powder aluminum free
  • 1/8 tsp salt

Instructions
 

  • Cream butter, egg, sugar and vanilla together.
  • In a separate bowl, mix cocoa powder, flour, baking powder and salt together.
  • Add dry ingredients into the wet ingredients. Mix until it forms a cookie dough.
  • Preheat oven to 375 degrees
  • Lay out a piece of plastic wrap. Lay dough on the wrap and flatten it. Wrap your cookie dough in plastic wrap and refrigerate for 10 minutes. By then your oven should be preheated.
  • Roll dough out on a floured surface and cut out with your favorite cookie cutters. I like my cookies to be a little thicker than a 1/4 inch.
  • Bake cookies for 6 to 7 minutes or until they puff up. You do NOT want to over bake these. I prefer them soft.
  • Do not over work the cookie dough, this will result in a harder cookie.

I am such a huge fan of rhubarb. I do like strawberry rhubarb but in my opinion just straight rhubarb is better. I developed this roasted rhubarb crumble cookie recipe in hopes that you’d fall in love with rhubarb too, if you aren’t already a lover. Rhubarb has a distinct tart flavor that becomes delicious…

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Reader Interactions

Comments

  1. Susan

    November 26, 2018 at 9:48 am

    Got to try these. You’re a great teacher.

    • Emily Hutchinson

      November 26, 2018 at 2:45 pm

      You will love them Susan 🙂

  2. Ev'marie Peach

    December 12, 2018 at 7:43 pm

    It says 4 servings but how many actual cookies does this make?

    • Emily Hutchinson

      December 12, 2018 at 11:36 pm

      Hello, it normally makes 24 to 32 cookies depending on the size you are making 🙂

  3. sarah

    December 14, 2019 at 3:29 am

    how much is a stick of butter? sometimes they are 1/2 cup sometimes they are 1/4 cup

    • Emily Hutchinson

      December 30, 2019 at 5:16 pm

      1/2 cup per stick 🙂

  4. Melanie

    December 15, 2020 at 5:19 am

    Hi Emily
    I can’t wait to try this recipe. Can you answer a question? Would you recommend a chill/rest time after mixing? After rolling and cutout do I need to chill on pans before baking to help prevent spreading? Tia! Btw, Hershey’s Cocoa powder is my favorite too.

    • Emily Hutchinson

      February 12, 2021 at 8:18 pm

      Hi, I’m so sorry I’m just now seeing this. Chilling always helps with spreading of cookies. I hope they tired out wonderfully

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