Old Fashioned Rolled Chocolate Cookies Recipes

ROLLED CHOCOLATE SUGAR COOKIES

Steps:

• Preheat oven to 375*.
• Lightly grease cookie sheets.
• Sift together flour, cocoa, baking powder, baking soda and salt and set aside.
• Cream butter with sugar on medium speed until light, about 2 minutes.
• Add eggs and vanilla, beating well.
• Gradually add flour mixture and blend well.
• Gather dough into a ball and cover with foil or wrap.
• Refrigerate 1 to 2 hours, until firm.
• Using half of dough at a time, roll out a 1/4 inch thick on sugar sprinkled counter or pastry cloth.
• Cut out cookies and then lift with spatula onto sheets, leaving about 1 1/2" between cookies.
• Sprinkle with sugar or sprinkles, if desired.
• Bake 8 to 9 minutes or until cookies are firm and edges are just starting to brown.
• Remove to wire rack to cool.

OLD FASHIONED ROLLED CHOCOLATE COOKIES

Steps:

• In a small microwave-safe bowl, microwave the chocolate on 100% power for 1 minute. Stir well.
• Continue microwaving on 5-% power, stirring at 30 second intervals.
• Stop microwaving before the chocolate completely melts and let residual heat finish the job.
• (Alternatively, in small heavy saucepan, melt the chcolate over lowest beat, stirring frequently; be very careful not to burn. Immediately remove from heat.let cool to warm.
• In a large bowl, with electric mixer on medium speed; beat together the butter and sugar until well blended lightened. Add the egg, vanilla and salt and beat until well blended and smooth.
• Reduce speed to low and beat in powdered sugar and 1/2 cup of the flour, then the chocolate, until well blended. Beat or stir in remaining 1/2 cup of flour until evenly incorporated.
• Divide dough in half.
• Place each portion between large sheets of wax paper.
• Roll out the portions 1/8" thick, check the underside of the dough and smooth out any wrinkles. Stack the rolled portions( paper still attached) on a baking sheet. Refrigerate for 45 minutes or until chilled and firm, or freeze.for about 20 minutes to speed chilling.
• Preheat oven to 350*. Grease several baking sheets or coat with nonstick spray.
• Working with one portion at a time and leaving remaining dough chilled, gently peel away, then pat one sheet of waxed paper back into plate.
• Flip the dough over, then peel off and discard the second sheet. using a 2 1/2"-3" fluted round cookie cutter or any shape desired. cut out the cookies(if at any point the dough softens too much to handle, transfer the paper and and cookies to a baking sheet and refrigerate until firm again. using a spatula, transfer cookies to baking sheets, spacing 1 1/4" apart.reroll dough scraps -- sprinkle a few chocolate jimmies over and gently pat into dough.
• bake the cookies one sheet at a time, in middle of oven 6-9 minutes or just barely firm when pressed in centers.Reverse sheets from front to back halfway through baking time.
• Transfer sheet to wire rack and let stand until cookies firm up slightly, 3-4 minutes.Using a spatula, transfer the cookies to wire racks, let stand until completely cooled --
• Store in an airtight container for up to 2 weeks or freeze for up to 1 month.

OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
• Whisk the flour, baking soda and salt in a small bowl. Mix the butter and both sugars in a large bowl with a wooden spoon until creamy. Beat in the egg until incorporated, then stir in the cream and vanilla.
• Add the flour mixture and gently stir until no traces of flour remain. Add the oats, chocolate chips and nuts (if using), and fold until evenly distributed. Loosely scoop a rounded ball of dough using a measuring tablespoon or small cookie scoop and drop onto a prepared sheet. Repeat with the remaining dough, spacing the balls 2 inches apart.
• Bake, 1 sheet at a time, until golden brown, 12 to 14 minutes. Cool on the sheet on a wire rack for 1 minute, then transfer the cookies to the rack to cool completely. The cookies will keep in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.