Vanilla Cut-Out Cookies.
But, living in a chocolate-crazy family, I am reminded that not everyone is happy if their treats are any color other than dark brown!
3 cups all-purpose flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1/3 cup cocoa powder
1 cup (2 sticks) unsalted butter (at room temperature)
1 cup sugar
4 oz. melted chocolate*
1 large or extra large egg (at room temperature)
2 tsp. vanilla extract
1 tsp. white vinegar
*I recommend semisweet or milk chocolate (depending on your taste). When I used unsweetened chocolate, the cookies tasted a little bitter to me, although some of my taste-testers thought they were good. I liked the less-bitter variety best.
Melt the chocolate in the microwave. (I use 30% power, starting at about 3 minutes.)
Add the melted chocolate to the butter mixture. Mix until completely combined.
*And yes, I know this photo is less-than-appetizing... however, I wanted to show that it isn't all one piece when it comes out of the mixer at this step.
For best results, you want to cover and refrigerate this dough again for about an hour. This allows the cookies to set up even better, and spread even less. If you want to skip the second refrigeration, you can, but the dough is really soft, so I find that my shapes break a lot easier when I'm trying to transfer them from paper to baking pan.
Do Not Skip This Step!
Place your tray of cut-out cookies into the freezer for 10-15 minutes BEFORE placing them in the oven. This is what really seals the deal to keep them from spreading too much.
Remove the cookies to a cooling rack.
Click the Links Below to See:
Vanilla Sugar Cookie Recipe
Other Chocolate Recipes
Other Cookie Recipes & Ideas
And don't forget, if you shop at Amazon.com through my link, you support this blog and its contents. Thank you!