Chocolate Roll-Out Cookies

Chocolate Roll-Out Cookies

I have an “I’ve found it, stop searching” sugar roll out dough, a chocolate roll out dough and a gingerbread. I’ve made this time and time again because, while shapes are fun, chocolate is also fun.

Not so much to say, except that it’s a very workable dough. The oil in the batter keeps it from being too sticky – but don’t forget your fridge. If at any point the situation is getting hairy, it’s better to put your dough in the fridge than it is to add more flour. Flour is great and for regular sugar cookies you can get away with overdoing it but not with chocolate cookies, them being brown and all.

I like to make them at halloween because, with some orange icing, they’re a halloween treat that doesn’t involve candy corn. I’ve made them all year, actually, even cutting them into rounds to make the PERFECT ice cream sandwich cookies.

Chocolate roll out Cookies

Makes about 3-4 dozen

1 c. sugar

1/2 c. unsalted butter, softened

1/2 c. vegetable or other mild oil

1 tsp. vanilla extract

1 large egg

2 1/4 c. all purpose flour

3/4 c. unsweetened cocoa powder

1/2 tsp. salt

Icing

1 egg white

1 tsp. light corn syrup

1 1/2 c. powdered sugar, or more as needed

1. Cream oil, butter and sugar with electric mixer until light and fluffy. Add egg and vanilla and beat until combined.

2. In another bowl, whisk dry ingredients.

4. Add dry ingredients all at once and beat until just incorporated.

5. Divide dough between two sheets of plastic wrap and wrap tightly into discs. Refrigerate about an hour or up to several days.

6. Before rolling out dough, let soften at room temperature about 20 minutes.

8. Preheat oven to 375 degrees and line baking sheets with silpat or parchment. On a floured counter, roll dough to 1/4 inch thickness. Cut shapes and transfer to prepared sheets.

9. Bake cookies for 9 minutes. Remove from oven and let cool on their sheets about five minutes, then remove to wire rack to cool completely.

11. In a mixing bowl, whisk egg white and corn syrup. Add powdered sugar and whisk until smooth (alternately use a mixer). Dough should be stiffer than you think. It needs to be thin enough to squeeze through the tip of a bag but thick enough not to spread all over your cookie. Add water or powdered sugar to achieve the right consistency.

12. Spoon icing into a ziplock bag. Snip the corner and use as a pastry bag, twisting down as you go. Decorate cooled cookies as you like.

13. To keep cookies crisp, store slightly uncovered (like don’t put the lid all the way on your tupperware, or leave a ziplock bag slightly unzipped). For more soft, chewy cookies, store completely air-tight.

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