These delicious roll-out cookies have a wonderful chocolate flavour, taste good but not overly sweet, and store well. I used cold butter for this recipe to cut down on the chilling time. It’s pretty simple to make and requires just a few ingredients. Let’s bake!
INGREDIENTS
- Unsalted butter – 1/2 cup, cold
- Sugar – 3/4 cup
- Egg – 1
- Vanilla – 1 teaspoon
- All-purpose flour – 1 & 1/2 cups
- Salt – 1/4 teaspoon
- Unsweetened cocoa powder – 1/2 cup
PROCEDURE
Step 1
Pour the cold butter into a mixing bowl. I cut it up into cubes so it mixes quickly and stays cold for longer.
Mix until it’s creamy. About 30 seconds.
Step 2
Add the sugar. I used powdered sugar, but you can use castor sugar or granulated sugar.
Step 3
Mix until it’s creamy.
Step 4
Add the egg and vanilla essence and mix until it’s combined.
Step 5
Add in the all-purpose flour and salt.
Step 6
Add the cocoa powder and mix until combined.
Step 7
Don’t over-mix. You only need to mix until it’s combined, else you’ll have tough cookies.
Step 8
Transfer the dough onto a baking paper.
Step 9
Place another baking paper on it and roll into about 1/4 inch thickness.
Step 10
Cut out the dough using a cookie cutter or a small glass cup. Place the cut out cookies unto lined baking trays.
Step 11
Gently bring leftover cookie doughs together and repeat the process.
Chill the cut-out cookie doughs in the fridge for 10 minutes before baking. If you use room temperature butter, chill for at least 20 minutes.
Preheat your oven to 375 degrees F.
Step 12
Bring out the trays from the fridge and bake in the preheated oven for 8 to minutes.
Step 13
Bring out cookies from the oven and leave them in the tray to cool for 10 minutes.
Step 14
Transfer the cookies to a wire rack to cool completely.
Serve and enjoy! Store leftover cookies in an airtight jar.
WATCH THE RECIPE VIDEO
