• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Hutch Oven
  • My cookbooks
    • BOOK 2
    • BOOK 1
  • about me
    • Contact Me
    • Beauty From Ashes
      • This day never gets easier
    • Meet my Family
      • Photography
    • Life & Faith
      • You are enough
      • The BEST version of ourselves
      • Most important role
      • “Make me a Lion”
  • Tutorials
    • Flower Cookies
    • Cookie Tutorials
    • Holiday Cookies
  • Recipes
    • Cookies
    • Cakes
    • Frosting
    • Dessert
    • Dinner
    • Crockpot Recipes
    • Soups
      • Zuppa Toscana Copy Cat Soup
Home » Recipes » Perfect chocolate cut-out cookies

Perfect chocolate cut-out cookies

December 27, 2017 by Emily Hutchinson

Jump to Recipe Print Recipe

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.
Print Recipe Pin Recipe

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 get excited just thinking about how delicious these cookies are. A little back story, YEARS ago I developed what my family and I consider the best Chocolate chip cookie and I hand wrote it on a 5 x 7 note card and kept it among others in my cupboard. I baked this recipe frequently…

Read More

Previous Post: « How to sugar branches and berries for cakes and cupcakes
Next Post: Valentine’s Day cookies »

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

Primary Sidebar

Meet Emily Hutchinson, creator of The Hutch Oven

Archives

chocolate chip cookie with mini Cadbury eggs

I get excited just thinking about how delicious these cookies are. A little back story, YEARS ago I developed what my family and I consider the best Chocolate chip cookie and I hand wrote it on a 5 x 7 note card and kept it among others in my cupboard. I baked this recipe frequently…

Read More

red white and blue cookies

Sometimes I can’t decide what to bring for a gathering or BBQ. This recipe for red white and blue cookies is buttery, tender and soft, filled with Patriotic red, white and blue M&Ms and chocolate chips. A recipe like these red white and blue cookies, makes the decision on what to bring, so easy. I…

Read More

pizza pull apart bread with garlic butter

Pizza pull apart bread with garlic butter hits the spot. My son and I created this last year for a kids camp and it was a huge hit. The bread is coated in homemade pizza sauce, then loaded with pepperoni and cheese, drizzled with garlic butter and topped with parmesan cheese. This pizza pull apart…

Read More

roasted rhubarb crumble cookies

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…

Read More

strawberry cheesecake stuffed cookies

This decadent Strawberry cheesecake cookie is soft, buttery and stuffed with cheesecake. The strawberry cookie compliments the cheesecake stuffing to taste like you’re eating a slice of cheesecake with strawberries on top. The center of this strawberry cheesecake cookie is soft and it brings extra moisture to the whole cookie. The edges have a crisp…

Read More

carrot cake

I love carrot cake, I love the taste of the flavor packed cinnamon carrot cake paired with the cream cheese frosting. This cake has a buttermilk glaze that makes the carrot cake extra moist. If you’ve never had cake with buttermilk glaze, you’re in for a treat. Its thicker than a sugar syrup but not…

Read More

Copyright © 2023 The Hutch Oven on the Foodie Pro Theme