Smooth, dense chocolate flavor and melt-in-your-mouth texture
Keyword: chocolate cut-out cookies, chocolate sugar cookies
1 3/4cupsall-purpose flour, plus more for rolling out
1/2cupunsweetened cocoa powder
1 1/4cupsunsalted butter
1 egg yolk
coarse or colored sugar, for sprinkling
In a medium bowl, whisk together 1/4 tsp. salt, ½ cup of unsweetened cocoa powder and 1-3/4 cups of flour. In a large bowl with beaters or in a stand mixer, on high speed, cream 1-¼ cups unsalted butter with ¾ cup of sugar for 3-4 minutes, until pale and fluffy. Beat in one egg yolk and 2 tsp. vanilla extract. With beaters on low, gradually add the flour mixture until just combined.
Divide dough into fourths and wrap in parchment paper or plastic wrap for 2 hours or overnight.
Preheat oven to 350 degrees and center oven rack. Remove chilled dough from the refrigerator at least 15 minutes before rolling. Dust a work surface with flour, as well as your rolling pin, and roll to desired thickness (1/4 – ½ inch, 3-6mm). Cut with cookie cutters, using an offset spatula to remove cleanly, if needed, and place onto ungreased baking sheet. Sprinkle with coarse or colored sugar, if desired. If using intricately-shaped cutters, chill dough on cookie sheets in refrigerator for 15 minutes before baking so they hold their shape.
Bake on center rack for 10-12 minutes. Cool on baking pan for a few minutes, before removing warm cookies to cool fully on cooling rack. Makes about 36 cookies.
Recipe adapted from Williams Sonoma Collection: Cookies.