Godivachocolatesugarcookies Recipes

CHOCOLATE SUGAR COOKIES

Steps:

• Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl. Set aside.
• In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
• Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
• Divide the dough into 2 equal parts. Dust 2 large pieces of parchment paper or 2 silicone baking mats with cocoa powder (or flour). Place a dough half on each. With a rolling pin lightly dusted with cocoa powder (or flour), roll the dough out to about 1/4-inch thickness. Use more cocoa powder/flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
• Lightly dust one of the rolled-out doughs with cocoa powder or flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.
• Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. Using cookie cutters, cut the dough into shapes. Re-roll the remaining dough, using more cocoa powder or flour to lightly dust your work surface and rolling pin, and continue cutting the dough until all is used. Work quickly so the dough doesn't become too warm or soft. If it does, stop what you're doing and place any unused dough back in the refrigerator for 10 minutes to stiffen up again. Repeat cutting into shapes with 2nd half of dough. (Note: It doesn't seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.)
• Arrange shaped cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until edges are set. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely before decorating.
• Prepare the royal icing or easy glaze icing and decorate the cooled cookies however you'd like. Add sprinkles on top of the icing if desired.
• Royal icing dries in about 2 hours and easy glaze icing dries in 24 hours. No need to cover the decorated cookies as you wait for the icing to set. If it's helpful, transfer cookies to a baking sheet and place them in the refrigerator to help slightly speed up the icing setting.
• Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.

GODIVA CHOCOLATE SUGAR COOKIES

Steps:

• Place chocolate in microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until softened. Stir until smooth.
• Mix flour and baking soda in medium bowl.
• Place butter in large bowl and beat until creamy, using a hand-held electric mixer at medium speed. Add sugar and continue beating for 2 to 3 minutes or until mixture is light and fluffy. Add egg and vanilla extract and beat well. Beat in chocolate mixture.
• Add flour mixture in two additions, mixing on low speed after each addition. Wrap dough in plastic wrap and refrigerate for 30 minutes.
• Preheat oven to 375°F.
• Roll out quarter of dough at a time on a floured surface to 1/4-inch thickness. Cut into shapes, using a cookie cutter. Place on ungreased baking sheets and sprinkle with granulated sugar.
• Bake for 8 to 10 minutes or until lightly browned at edges. Remove from baking sheets and cool on racks. Store cookies in an airtight container.

CHOCOLATE SANDWICH COOKIES

Steps:

• Cookies: Put an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Using an electric stand mixer fitted with a paddle attachment, beat the butter and sugars together until fluffy. Beat in the egg and vanilla. With the machine running, gradually add the flour mixture until just blended. Stir in the chocolate chips. Using a 1-ounce ice cream or cookie scoop, form 12 equal-sized pieces of dough onto each baking sheet. With damp hands, form the dough into balls. Flatten the tops of the dough slightly and bake until the tops of the cookies begin to crack slightly, about 14 minutes. Cool for 5 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes.
• Filling: In a medium bowl, using an electric mixer, beat the cream cheese and vanilla together until fluffy. Gradually add the powdered sugar and mix until smooth. Color the frosting by mixing in the food coloring, 1 drop of at a time, until the desired color is reached. Add water, if needed, 1/2 teaspoon at a time, to make the consistency spreadable.
• Spread the frosting on the flat side of half of the cookies and put the remaining cookies on top. Refrigerate for 30 minutes to allow the filling to stiffen slightly. Serve at room temperature.

CHOCOLATE SUGAR COOKIES

Steps:

• Heat oven to 375 degrees and line baking sheets with silicone baking sheets or parchment paper.
• In a stand mixer fitted with the paddle attachment, or by hand, cream together the butter, shortening and sugar at medium speed, about 3 to 5 minutes. (The mixture needn't be fluffy.) Scrape down the sides with a silicone spatula and mix in the eggs, vanilla, baking powder and salt. Combine well. Scrape down the sides and stir in the cocoa until well blended. Add the flour, and mix until the flour is completely incorporated and the dough comes together into a ball. At this point, you can refrigerate the dough up to 2 days or freeze it up to 3 months, tightly wrapped in plastic. (The dough will seem soft, but that's O.K. If you are going to roll out the cookies and bake them immediately, mix in the other 1/2 cup of flour.)
• On a lightly floured surface, roll out the dough to 1/4-inch thickness and use cookie cutters to cut into shapes, rerolling dough scraps as necessary and arranging shapes 1/4 inch apart on prepared baking sheets. Bake for 7 to 10 minutes. Smaller shapes will cook more quickly. Because these are chocolate, it can be hard to determine when they are done. Err on the side of underbaking. You can tell the cookies are ready when the surface changes from wet- or glossy-looking to dry. Remove cookies to a rack and allow them to cool completely before decorating.

GHIRARDELLI® CLASSIC CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375 degrees F.
• Stir flour with baking soda and salt; set aside.
• In a large mixing bowl, beat butter with both sugars at medium speed until creamy and lightened in color.
• Add eggs and vanilla, one at a time. Mix on low speed until incorporated.
• Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips.
• Drop by tablespoonfuls onto ungreased cookie sheets.
• Bake for 9 to 11 minutes or until chocolate chip cookies are golden brown.

GODIVA CHOCOLATE PECAN CARAMEL COOKIES

Steps:

• Special Equipment: 1 (2-ounce) ice cream scoop, 1 or 2 half-sheet pans, parchment paper
• Preheat the oven to 375 degrees F.
• In a large mixing bowl, cream the sugars and butter together until fluffy, using either an electric mixer or by hand. When mixture is light and fluffy, add egg, and beat to incorporate. Add vanilla and beat to incorporate.
• In another bowl, sift together the flour, baking soda, and salt. Add dry ingredients slowly to butter mixture and mix to thoroughly combine until a soft dough is formed. Stir in chopped chocolate and pecan pieces until blended.
• With a (2-ounce) ice cream scoop, scoop cookie dough and place 1 caramel into the bottom of each cookie, using extra dough to cover the caramel so that it is not visible. Lightly press each cookie onto the sheet pan or baking sheet, in rows of 3 by 4. Repeat until no dough remains. Bake for 10 to 12 minutes, or until cookies are golden on top. More baking time may be needed, depending on your oven.

CHOCOLATE SUGAR COOKIES

Steps:

• In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, egg yolk and vanilla. Combine the flour, cocoa, baking powder, cinnamon and salt; add to the creamed mixture and mix well., Divide dough in half. On a lightly floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 2-in. cookie cutter. Place 1 in. apart on greased baking sheets. Bake at 350° for 7-8 minutes or until set. Let cool for 5 minutes before removing to wire racks to cool completely. Decorate with frosting if desired.