Friday, 29 March 2013

Chocolate Sugar Cookies


My friends and I decided it would be fun to decorate some cookies for Easter so, always looking for an excuse to try a new recipe, I decided to make chocolate sugar cookies! They turned out really delicious but they also took a fair amount of work and this recipe makes a ton of cookies.



I also wanted to make cookies because the boyfriend got me some pretty sweet cookie cutters for christmas and I haven't had a chance to use them yet. He got my some traditional shapes (like circles and stars), and some christmas shapes (trees, candy canes, gingerbread men) but he also got me some hilarious/awesome dog shapes (see cookies below, plus a bone, and dog paw!). I didn't know WHEN I would ever get around to finding the right opportunity for those so I decided to make a couple with the dog shapes as well! 

There can be "Easter dogs", right??


Here are some pictures of our "finished product"! We took some creative liberties around what Easter cookies should look like, but all-in-all it was a really fun night!

Hope you all have a great easter weekend and maybe you'll get the chance to decorate some delicious cookies too!



Chocolate Sugar Cookies
Prep Time: 1hr 30mins      Bake Time: 15mins      Yields 4-5 dozen cookies      (WW: 4pts/cookie)

Ingredients
6 cups flour
1 1/4 cups cocoa powder
1 tsp salt
2 cups unsalted butter, at room temp
2 cups granulated sugar
1 cup brown sugar, packed
3 eggs
2 tsps vanilla

Directions:
1) In a large bowl, combine flour, cocoa and salt. Set aside.
2) Using an electric stand mixer, combine butter and both sugars. Beat on high for about 5 minutes, until light and fluffy. Add eggs and vanilla and beat until completely combined, scraping the sides of the bowl as needed.
3) With the mixer on low speeds, slowly add the flower mixture and beat until just combined. Portion the dough into two equal portions and shape each half into a large thick disc. Wrap in saran wrap and refrigerate for 45 minutes (or up to 1 day).
4) Working with one portion at a time, place the dough between two large sheets of parchment paper and roll flat with a rolling pin. Dough should be about 1/4-inch thick. Place the dough on a large baking sheet and return to the fridge for another 15-20 minutes. Repeat this process with the second portion of dough. While the dough is in the fridge, preheat the oven to 325 F and line baking sheets with parchment paper.
5) Remove dough from fridge and cut out your shapes. Combine the dough scraps and roll it out again to make more cookies. Place the cut cookies on a prepared baking sheet and place in the freezer for 15 minutes.
6) Bake cookies for 15-17 minutes. Remove from oven and place on a wire rack. Let cool on pan for 10 minutes, then place directly on wire rack and cool completely. Repeat this process until all cookies have been baked.

(Recipe adapted from Brown Eyed Baker)

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