Chocolate Rolled Cookies

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Chocolate Rolled CookiesThese yummy cookies I stumbled upon while I was looking for an alternative to the plain old rolled cookies. I wasn’t a huge fan of rolled cut out cookies until I tried these. My husband also agrees that these chocolate cut out cookies are this new favorites. This recipe is from the Cookie Craft cookbook.  

They are super easy to make and the expresso brings a huge pop of flavor to them. Mix the softened butter, egg, vanilla and sugar together until it’s fluffy and there are no bubbles of butter or sugar. 

In a separate bowl mix the dry ingredients (flour, cocoa powder, espresso and salt) together in a bowl with a whisk. After you have it really mixed well add 1/2 cup of dry mix to the wet mixture and stir. Keep adding the dry mixture until it is completely mix. Rolled cookies are easier in a mixer but I don’t have a mixer and made them just fine. Just make sure your your mixing utensil is strong. Once it gets close I use my hands to knead the dough. 

Chocolate Rolled Cookies

Take a large handful of dough (you won’t be able to roll the whole thing) and place it in between two pieces of wax or parchment paper. I don’t have a fancy rolling pin so I use two wooden skewers to make sure my dough is equally thick. Cut the dough into your favorite shapes and place them onto a cookie sheet. I suggest using a piece of wax or parchment paper on the sheet because all cookie sheets are different and better to be safe than sorry. 

Make sure your cookies are cooled all the way before you decorate them. Also make sure your royal icing is cooled slightly so that it isn’t too thin. You can see that mine wasn’t, but it was very tasty regardless. 

Rolled Chocolate Cookies

Enjoy

 

Chocolate Rolled Cookies

Rolled Chocolate Cookies

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Servings 24
Calories 3730 kcal

What you will need

  • 2-1/2 Cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon instant espresso powder
  • ½ teaspoon salt
  • 1 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1-1/2 teaspoon vanilla extract

Instructions

  • Use a whisk to combine flour, cocoa powder, espresso powder, and salt.
  • Cream the butter and sugar, egg and vanilla until light and fluffy.
  • Add flour mixture to sugar mixture gradually and combine well to create dough.
  • Separate dough into 2 or 3 sections.
  • Preheat your oven to 350.
  • Roll out and cut dough. Set your cookies on a parchment lined cookie sheet.
  • Bake for 12 to 16 minutes.
  • Let cookies cool completely before decorating with your royal icing.

Notes

Best mixed in a stand mixer but if you don't have one use a sturdy utensil until it's too hard, then knead the dough by hand.
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Meghan Cooper is a writer, content creator, movie critic, and geek living in Atlanta, Ga. She loves movies, traveling, and lots of coffee. Member of the Southeastern Film Critics Association, Georgia Film Critics Association, and Atlanta Film Critics Circle. Buy me a coffee

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