Chocolate Roll-Out Cookies

Name: Chocolate Roll-Out Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 60
Cuisine: Global
Ingredients: 591 milliliters all purpose flour; 1 teaspoons baking powder; 0 teaspoons baking soda; 85 grams bittersweet chocolate, chopped; 237 milliliters (2 sticks) butter, room temperature; 1 large egg; 1 teaspoons ground cinnamon (optional); 1 teaspoons salt; 315 milliliters sugar; 59 milliliters unsweetened cocoa powder; 1 teaspoons vanilla extract

Chocolate Roll-Out Cookies might be a good recipe to expand your dessert repertoire. This recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains around 1g of protein, 4g of fat, and a total of 74 calories. This recipe serves 60. A mixture of butter, cocoa powder, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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.

Ingredients you will need

Chocolate

Cinnamon

Butter

Water

Equipment you will use

Hand Mixer

Sauce Pan

Bowl

Add sugar and beat until mixture is pale and fluffy, about 2 minutes.

Ingredients you will need

Sugar

Add egg; beat until well blended, about 1 minute. Reduce speed to low and beat in vanilla and chocolate.

Ingredients you will need

Chocolate

Vanilla

Egg

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.

Ingredients you will need

Dough

All Purpose Flour

Wrap

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.

Equipment you will use

Baking Paper

Baking Sheet

Oven

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.

Ingredients you will need

Dough

All Purpose Flour

Roll

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.

Ingredients you will need

Cut Out Cookies

Dough

Equipment you will use

Cookie Cutter

Use an offset spatula to peel away theexcess 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.

Ingredients you will need

Sprinkles

Dough

Icing

Sugar

Roll

Equipment you will use

Offset Spatula

Baking Sheet

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.

Ingredients you will need

Icing

Equipment you will use

Baking Sheet

Oven