The Perfect Dark Chocolate Sugar Cookie 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.

THE PERFECT DARK CHOCOLATE SUGAR COOKIE

Steps:

• Place 2 cups butter, 1 cup sugar, and 1 cup brown sugar in a mixer with a paddle attachment and beat until light and creamy. Add 3 eggs and mix until combined. Add in 2 teaspoons vanilla extract and blend.
• In a separate bowl, sift together 6 cups flour, 1 ¼ cups cocoa, and a teaspoon of salt.
• Add flour mixture to the batter and beat on low speed until there are no streaks.
• Divide the dough in two, wrap each dough ball in plastic and press into 2-inch thick rounds. Chill for 45 minutes.
• Remove dough rounds one at a time. Take off the plastic, place on a sheet of parchment, then cover with another sheet of parchment. You can dampen the underside of the first parchment sheet to keep it from sliding.
• Roll the dough to an even ¼-inch thickness and chill for 15 minutes.
• Take out the rolled-out dough and cut out your favorite shapes. Place the cut-out shapes back onto the cookie sheet lined with parchment leaving 2 inches between cookies and freeze for 15 minutes.
• Preheat the oven to 325 °F.
• Bake for 16 minutes or until cookies are just beginning to crisp.
• Cool cookie sheets on racks for a few minutes, then carefully slide the cookies off to finish cooling directly on the racks.
• Serve with coffee or tea and enjoy!