Chocolate Sugar Cookie Recipe

Posted on by

choc cookieHere are some of the first cookies I made using one of my favorite recipes from Lilaloa.  As the goal of this blog is to have all my favorites in one place I am going to record it the way I have been making it.  Most people are surprised at how tasty a chocolate sugar cookie can be and have only tasted the traditional vanilla or almond flavored sugar cookies.  Keep reading for how I make these, and for links to a few other chocolate cookie dough recipes that are worth trying.  The Joy of Baking tutorial is especially detailed chocolate sugar cookie recipe.

Chocolate Cookie Dough
  • 1 cup butter
  • ¼ cup shortening
  • 1 ½ cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • ¾ teaspoon baking powder
  • 2/3 cup cocoa
  • 3 ¼ cups flour
Cream together butter, shortening and sugar.  Add eggs one at a time, then vanilla.  Scrape down sides of the bowl.  In a separate bowl, whisk together flour, cocoa, baking powder and salt.  Add slowly, about one cup at a time until the dough comes together.  Roll out to ¼ inch thickness between two sheets of plastic wrap and chill for at least 30 minutes.  Cut into shapes.  Chill square shapes again on a cookie sheet.  Bake at 375 degrees F for 6-10 minutes, or until the top of the cookie looks dry.  Be careful not to over-bake this cookie.  Cool before decorating.  Makes about 2-3 dozen cookies.
This cookie is very soft.  I have made the most delicious homemade ice cream sandwiches using this recipe.  Normally I use royal icing to decorate my cookies, but for something exceptionally rich ice these cookies with a cream cheese frosting.

As stated earlier, this recipe comes from the very talented Lilaloa.  I also love the Joy of Baking chocolate sugar cookie recipe.  Smitten kitchen has a wonderful brownie roll-out recipe found here.  Last, Martha Stewart’s Dark-Chocolate cut-out cookies is another worth investigating.  I have tried them all, and Lilaloa’s recipe definitely comes in first place.  One major difference I will note, she uses only three cups of flour for cookies that will be chilled and baked and three and half cups of flour for cookies that need to be rolled and baked immediately.  I just use 3 1/4 cups flour because I never know when I’m going to bake my cookies.  Sometimes I have time to bake cookies right away, sometimes I have to wait.

The point is to think beyond traditional sugar cookies and try something new.  With all the different extracts and emulsions available there is no end to the flavor combinations… up next to try SweetAmbs cardamon orange cookies.