Chocolate Roll-Out Cookies

Chocolate Roll-Out CookiesPrint This Recipe Print This Recipe

For the past couple of years, I’ve used this sugar cookie recipe to make Valentine’s Day cookies. This year, I wanted to make some for the chocolate lovers too.

I found this recipe on Epicurious and heeded the warnings in the reviews regarding the dough so I was ready for a battle. And what a battle it was! I took the dough out of the fridge and after 30 minutes it was still rock hard. I let it sit for about 30 minutes more and then it was at least slightly pliable. I had to work it with my hands to get it close to roll-able, and even then I had to roll it out between two sheets of plastic wrap so it wouldn’t stick to the rolling pin.

The flavor is not intensely chocolaty, but it definitely satisfies. And I rolled the dough thin enough so the cookies have a nice exterior crunch. Flavor wise, these are good. But I’m not sure if the flavor outweighs the pain they were to roll out. We’ll see what my guinea pigs say when I bring them into work tomorrow.

2 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon (optional)
3 ounces bittersweet chocolate, chopped
1 cup (2 sticks) butter, room temperature
1 1/3 cups sugar
1 large egg
1/2 teaspoon vanilla extract
Sprinkles or other sugar decorations (optional)
Royal Icing (optional)

Sift first 5 ingredients and cinnamon, if desired, into medium bowl. Stir chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Set aside. Using electric mixer, beat butter in large bowl at medium speed until smooth and creamy, about 2 minutes. Add sugar and beat until mixture is pale and fluffy, about 2 minutes. Add egg; beat until well blended, about 1 minute. Reduce speed to low and beat in vanilla and chocolate. Add flour mixture and beat on low speed just to blend. Gather dough into ball; divide in half. Form each half into ball and flatten into disk. Wrap disks separately in plastic and chill until firm, at least 4 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled. Let stand at room temperature 30 minutes before rolling out.

Position rack in center of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.

Working with 1 disk at a time, roll out dough between 2 sheets of waxed paper to 1/8-inch thickness for smaller (2-inch) cookies and 1/4-inch thickness for larger (3- to 4-inch) cookies. Using waxed paper prevents you from adding too much flour, which will make the cookies tough.

Using decorative cookie cutters, cut out cookies. Cold dough is much easier to work with. If it gets warm as you’re cutting out the cookies, place the dough—waxed paper and all—in the freezer for about 5 minutes.

Use an offset spatula to peel away the excess dough and transfer the cookies to parchment-lined baking sheets, spacing 1 inch apart. Gather scraps, roll out dough, and cut more cookies, repeating until all dough is used. If not icing cookies, decorate with sprinkles or other sugar toppings, if desired.

Bake 1 sheet at a time until cookies are firm on top and slightly darker around edges, about 9 minutes for smaller cookies and up to 12 minutes for larger cookies. Line baking sheets with fresh parchment as needed. Cool completely on rack. Decorate cookies with royal icing if desired. DO AHEAD: Cookies can be made 4 days ahead. Store between sheets of waxed paper in airtight containers.

Recipe from Epicurious.


12 Responses to “Chocolate Roll-Out Cookies”

    jami on 1 February 10th, 2009 9:38 pm

    I’ve made these a couple of times as an alternative to plain sugar cookies. They’re easy enough, but I thought they were only so-so taste-wise. One of the sections of dough, I rolled into a log and rolled in coarse sugar, and then sliced and baked. I liked the crunch the sugar added, and they were super easy as slice-and-bake (didn’t have to fight to roll them out).

    Carly on 2 February 10th, 2009 10:33 pm

    OMG they look awesome!!!

    Hilary on 3 February 11th, 2009 6:22 am

    Jami, that sounds like a better plan…much easier to shape that way. Thanks!

    And thanks Carly!

    veggievixen on 4 February 11th, 2009 7:03 am

    mmm, those look awesome! i have made this type of “log” cookies with chocolate and pistachios…so good!

    dawn on 5 February 11th, 2009 8:14 am

    Wonderful! I love these types of cookies. They truly are the perfect base for almost any type of add on.

    Maria on 6 February 11th, 2009 9:41 am

    Cute cookies! Perfect for the day of love!

    jessica on 7 February 11th, 2009 6:15 pm

    These look so yummy- I need some valentines treat in my house!

    Elyse on 8 February 11th, 2009 8:25 pm

    Thank you for this awesome posting! I was just looking for some chocolate sugar cookies so that I could mail them out for Valentine’s Day, and lo and behold, you just posted about them! They look great; can’t wait to sneak one before I stick them in the care package!

    jenn on 9 February 15th, 2009 12:48 am

    Oh Dear– You are my hero.

    Kelly J. on 10 February 17th, 2009 1:12 pm

    So, how did your co-workers like them? Those look really tasty, but reading about your battle with this dough makes me wonder if it is worth the effort?

    If you like deeply chocolaty cookies try Nigella Lawson’s Triple Chocolate, Chocolate Chip Cookies from Express. They are sinful, rich, and always popular with chocolate lovers.

    Stephanie on 11 February 21st, 2009 8:08 pm

    These look adorable!!!!!!!!!!!!!!!!!! =)

    shobha on 12 March 20th, 2009 1:36 am


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