Chocolate Cut-Out Cookies are a rich and fudgy roll and cut cookie. The cookies keep shape, stay soft and disappear quickly! Perfect for showers, parties or celebrations of all kinds these Chocolate Cut-Out cookies are sure to be a hit!
Chocolate Cut Out Cookies perfect for showers, parties and celebrations
Chocolate is just superior to almost any other flavor.. right? Well, it is in my book. What can I say? I. LOVE. Chocolate.
I feel like chocolate fits the dessert bill for bridal showers, wedding receptions, or even birthday parties! The only problem is with chocolate, the options are either cake, brownies, cupcakes or cookies.
Cake and brownies require plates, forks, spatula.. Cupcakes are great, but man can they get messy! Regular old chocolate cookies taste amazing, but the eye appeal isn’t there.
Enter Chocolate Cut-Out Cookies. Same great fudgy, rich taste, but nicer and neater. The frosting looks hard and fancy, but REALLY. It is all about the piping tip and ANYONE can do it. This is definitely a beginner flower.
These Chocolate Cut-Out Cookies are the PERFECT easy, fancy dessert that you need in your life!
Chocolate Roll Out Cookie Ingredients
- 1 cup butter room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 1/2 tbsp vanilla extract
- 3 1/2 cups flour
- 3/4 cup cocoa
- 1 1/2 tsp soda
- 3/4 tsp salt
- 1 1/2 tsp cornstarch
- 1 Batch of Chocolate Buttercream Frosting
How to make a Chocolate Roll Out Cookie
First of all, lets talk about this dough and recipe. The ending dough should be soft and easy to work with. Think Play-Doh.
This recipe makes A LOT of cookies. Generally when I make these cut-out cookies I am making them for an event of some kind and need quite a few of them. This recipe makes 24 thick, 4-inch cut out circle cookies.
The cookies get slightly bigger when baking too. Honestly, I think next time I make these I will use a smaller cookie cutter. The cookies are so dense and rich (read: DELICIOUS) that even I had a hard time finishing an entire 4 inch cookie.
I’ll probably opt to use a 3 inch cookie cutter next time. I’ll probably end up with around 30-36 cookies (depending on how many times I want to roll and cut! ?) with just one batch of dough.
- Brown sugar, white sugar and butter are first creamed together. It is important to cream until it is light and fluffy. This process will take a couple of minutes but you will see that the color and texture actually changes if you cream it long enough! The ‘light’ in the phrase ‘light and fluffy’ is referring to the color of the mixture. The mixture should not be grainy at all.
- Next, the eggs and vanilla go in. Mix those until well combined.
- The flour, cocoa powder, soda, salt and cornstarch are then mixed in. Like I said above, the texture should be like Play-Doh. If it is too stiff and dry, add a little water. If it is so sticky you’d have a hard time rolling it out, add flour 1/4 cup at a time. As you can see in the picture, the dough still sticks to the side slightly, but is easily pulled away from the bowl and brought together.
- Lightly flour your countertop. Gather all the dough together and roll it out. Roll the dough until it is about 1/4-1/2 inch thick depending on how thick you want your final cookie to be.
- The cookies bake in the oven at 350° for 6-8 minutes depending on the size of the cookie. I baked these thick 4-inch cookies for 8 minutes and they were perfect.
- You’ll want to pull the cookies out when they are puffy and no longer glossy looking on top. It is okay if they still feel a little under baked. They will continue to bake on the hot cookie sheet while they rest for 5 minutes before transferring to a cooling rack. Plus, slightly under baked= chewy, soft and delicious!
- Once the cookies are baked and have cooled, it is time to frost them. Really though, these cookies are tasty just on their own!! (I may or may not know that from shoving a cookie in my mouth while my children weren’t looking. ?)
How to store Chocolate Sugar Cookies
Store chocolate sugar cookies in an airtight container. They will stay soft and fresh for up to 3 days at room temperature, up to 7 days in the refrigerator and up to 3 months in the freezer.
UPDATE: I recently made these for a Christmas party and had to share some pictures! They turned out so cute!! I used my favorite Vanilla Buttercream frosting to decorate these cute little things.
I flipped the gingerbread man upside down to make the reindeer. ?
Chocolate Sugar Cookie Recipe FAQs
This depends on personal preference, this recipe will yield a soft cookie, however.
Sugar cookies are typically rolled out with a rolling pin and cut out with cookie cutters with the intent of keeping shape while baking and then decorating them with frosting.
If your cookies are hard, that means they are over baked.
Need more cookies in your life? (Who doesn’t?!) Check these out!
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Chocolate Roll Out Cookies
- Preheat oven to 350°F (180°C).
- In the bowl of a stand mixer, cream the butter and sugars together for 2-3 minutes or until light (in color!) and fluffy.
- Scrape the sides of the bowl and then add in the eggs and vanilla. Mix until combined.
- Add the flour, cocoa, baking soda, salt and cornstarch and mix together. Start mixing slowly, gaining speed as the flour incorporates. Mix until the dough has come together.
- The dough should be easy to work with and Play-Doh like consistency. If it is very stiff, add a little water, if it is too soft add in a little flour until you get Play-Doh like consistency.
- Roll the dough out on a floured surface. Roll to about 1/4-1/2 inch thick.
- Use a cookie cutter to cut the cookies out.
- Transfer the cookies to a parchment paper lined cookie sheet.
- Bake at 350°F (180°C) for 6-8 minutes or until the cookies are puffy and no longer glossy.
- Let the cookies rest on the hot cookie sheet for 5 minutes before transferring to a metal cooling rack.
- Frost, if desired, and serve. These will keep in an airtight container at room temperature for up to 3 days.