Best Ever Chocolate Cut Out Cookies Recipe |Taste like Brownies|
These Chocolate Cut-Out Sugar Cookies are packed with delicious chocolate flavor, slightly chewy centers, and crispy edges. If you are looking for a brownie-like sugar cookie, look no further. They are perfect plain, decorated with icing, chocolate, or sandwiched with your favorite filling.
updated from 2014
HOW TO MAKE CHOCOLATE CUT-OUT COOKIES
If this is your 1st time making cut-out cookies, I highly recommend you check out my Ultimate Guide to Cut Out Cookies to get familiarized with the process and common cut-out cookies problems and solutions.
WHY YOU WILL LOVE THIS RECIPE
- This cut-out cookie recipe is truly a favorite. The dough is easy to make and very versatile.
- Baked cookies can be decorated with icing, fondant, or chocolate.
- If you omit the baking powder, you can make molded cookies.
- You can also use textured mats to transfer beautiful designs onto the cookies.
- Roll the dough thinner for crispy cookies or to make sandwich cookies. This is such a nice cookie to munch on. I love it when they are thin and crispy.
- Fill thin cookies with jam, ganache, peanut butter, coconut filling, or make ice cream sandwiches.
INGREDIENTS
- Unsalted Butter
- Brown Sugar
- Granulated Sugar
- Large ggs
- Vanilla Extract
- Almond Extract
- Instant Espresso Powder or Strong Granulated Coffee (optional)
- Cocoa Powder – Dutch Processed
- All-purpose Flour
- Salt
- Baking Powder
Don’t have brown sugar? Make brown sugar by mixing 1 cup (200 grams) of white granulated sugar with 1 to 2 tablespoons of molasses.
CREAM BUTTER AND SUGAR
Creaming is an important step – during creaming, sugar crystals cut thru the butter, creating tiny air pockets, and in the oven, with heat, these pockets expand, giving the cookies a tender, airy texture. Cream room-temperature butter and sugars until the mixture turns pale in color, about 5 minutes, and increases in volume by about half (steps 1-8).
EGGS AND FLAVORINGS
Eggs contain water, and water and fat (butter) don’t mix well together. Imagine trying to whisk oil and water. Whisking the egg with the extract helps create a “reverse emulsion” in which water is suspended in fat, allowing it to blend more smoothly into the butter. Into the room temperature eggs, add Vanilla Extract, Almond Extract, and instant coffee granules or espresso powder. Whisk well to combine (steps 1-8).
- Flavoring Suggestions (extract, bakery emulsions, oil-based concentrated flavorings-use only sparingly as oil-based flavorings are super concentrated)
- Vanilla
- Almond – adds a nice subtle flavor, complements chocolate
- Chocolate – double down on chocolate flavor; you can use chocolate liquor, too.
- Coffee – coffee enhances chocolate flavor, and you can use espresso powder, instant coffee granules, or coffee extract, if you have one.
- Lemon or orange zest – use 1-2 tablespoons per recipe.
Bring cold eggs to room temperature by submerging them in warm water for 5-10 minutes.
Into the creamed butter and sugars, gradually beat in the egg mixture. Scrape down the bowl to ensure all is well combined.
COCOA POWDER
When it comes to cocoa powder, I’d recommend using Dutch-processed cocoa powder in this recipe. Sift cocoa powder thru a fine mesh sieve into the butter mixture. Beat well until combined and homogeneous (steps 1-3).
DRY INGREDIENTS
Sift all-purpose flour, baking powder, and salt into a mixing bowl (steps 1-5).
COOKIE DOUGH
Now you can gradually add the flour mixture to the butter mixture. On low speed, add the flour in 3 additions, scraping down the bowl a few times to ensure it is well blended (steps 1-6). Dump the cookie dough onto a work surface and gather it into a disk. I personally like to give it a quick 5-10 second kneading by hand to bring it all together (steps 7-8).
COOKIE DOUGH: ROLL, CHILL, FREEZE
- Roll and Chill
- You can roll out freshly made cookie dough between 2 sheets of parchment or food wrap, slide it onto a tray, and stick it in the fridge for 2 to 6 hours, then cut out the cookies and bake them. Cover it well. If you let the rolled-out cookie dough sit in the fridge for longer than 8 hours, the edges start to dry out a bit.
- Chill and Roll
- Wrap the cookie dough disk in a food wrap and refrigerate for 4 hours and up to 3 days. Then roll out the cookie dough and bake cookies.
- Freeze
- Wrap well in food wrap, then place the wrapped disk in a freezer-safe ziploc bag/container and freeze for up to 3 months.
When working with chilled or previously frozen dough, I like to cut the disk into quarters before rolling. I set one quarter aside, then slice the remaining dough into pieces about 1 inch thick (steps 1-3).
Roll out the quarter of dough you set aside. If it’s too firm, microwave it on high for about 5 seconds to soften. Roll the dough to about ¼ inch (6 mm) thick between silicone mats or parchment sheets (steps 1-4). Cut out the cookies, then gather the scraps. Combine the scraps with one or two additional pieces of chilled dough, then re-roll to cut out more cookies.
Cut out the cookies, then gather the scraps. Combine the scraps with one or two additional pieces of chilled dough, then re-roll to cut out more cookies (steps 1-5).
CUT OUT COOKIES
Cut out cookies with a cookie cutter or hand-cut unique shapes, then transfer them to a baking sheet lined with parchment paper or a perforated mat (steps 1-3).
You can bake cookies right away. Chill the remaining cut-out cookies until your first batch bakes.
BAKE CHOCOLATE CUT-OUT COOKIES
I bake chocolate cut-out cookies at 375°F (190°C). Medium-sized cookies (3 inches) take about 7-10 minutes. Small (1-inch) cookies will take a little less time, about 6-7 minutes. If your cookies are thinner, they will bake faster.
BAKING SUCCESS TIPS
-Use more brown sugar (for example, 1 cup of brown sugar, 1/2 cup granulated sugar)
-Replace one egg with 2 egg yolks.
-Use 2-3 tablespoons of cornstarch in place of flour.
-Substitute half of the AP flour for bread flour.
Dutch cocoa outperforms natural cocoa powder in this recipe. I can’t emphasize this enough – make sure to sift to avoid pockets of cocoa powder in the cookie dough.
I’m an advocate of chilling, even if it is just for a short time. This dough is soft when it comes out of the mixer. I highly recommend chilling it. You can also chill it rolled out. Resting the dough hydrates the flour, solidifies the butter, enhances its flavor and texture, and aids caramelization. During this time, the sugar, butter, egg, and vanilla meld together, creating a richer, deeper
flavor.
I stick with 1/4 inch (6mm) thickness.
At room temperature, in an airtight container, up to 2 weeks.
-Freeze unbaked cookies on a tray, then transfer the frozen cutouts to a freezer-safe container, layering them between sheets of parchment. Freeze for up to 3 months. When ready to bake, place the frozen cookies on a prepared baking sheet (lined with parchment or perforated mat), let them sit at room temperature for 5 minutes, then bake as usual.
-You can also freeze baked and cooled cookies in a freezer-safe container, layered with parchment, for up to 3 months. Before decorating, allow frozen cookies to thaw completely at room temperature for 3–5 hours or overnight.
I used orange royal icing to decorate these Monarch Butterfly Cookies, but you can use a myriad of different flavors: vanilla bean, lemon, chocolate, almond, strawberry, raspberry, orange, coffee, caramel
When making sandwich (linzer-style) cookies, roll out the cookie dough to 1/8 inch (3mm) thick, fill the cookies with jam, Nutella, or peanut butter filling, or use it to make chocolate s’mores.
FUN PROJECTS USING THIS RECIPE
Have a look at these fun Halloween projects! I used this exact recipe to make molded Black Widow Spider Cookies (YouTube video) with an ice cube mold from a Dollar store. And to make the woodgrain texture on 3D Coffin Cookies(YouTube video) I used a silicone texture mat.
MORE CUT-OUT COOKIE RECIPES
- Vegan Sugar Cookies
- Classic Vanilla Sugar Cookies
- Gingerbread Cookie Recipe
- Raspberry Valentine’s Day Heart Cookies via The Merchant Baker
- Honey Cookie Recipe
- Homemade Graham Crackers
Chocolate Cookie Cut Out Cookie Recipe
Ingredients
CHOCOLATE CUT OUT COOKIES
- 3 cups All-purpose flour 430 grams
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 cup room temperature unsalted butter 226 grams
- 1 cup granulated sugar 200 grams
- 1/2 cup packed brown sugar 110 grams
- 2 large room temperature eggs
- 1½ tsp Vanilla extract
- 1½ tsp Almond extract
- 1 tbsp instant espresso powder/coffee granules
- 2/3 cup dark, Dutch baking cocoa powder 70 grams
Instructions
Dry Ingredients
- Sift flour (3 cups, 430 grams), baking powder (3/4 teaspoon), and salt (1/2 teaspoon) into a large bowl.
Creaming Butter, Sugar and Eggs
- In a mixing bowl, beat room-temperature butter (1 cup, 226 grams) with granulated sugar (1 cup, 200 grams) and brown sugar (1/2 cup, 110 grams) for about 3-5 minutes, until fluffy. Scrape down the bowl to make sure all is well blended.
- In a small dish, whisk eggs (2 large eggs) with 1½ teaspoons of Vanilla Extract, 1½ teaspoons of Almond Extract, and 1 tablespoon instant coffee granules or instant espresso powder.Gradually add the egg mixture to the butter mixture, beating well after each addition.
- Sift cocoa powder (2/3 cup, 70 grams) into the butter mixture. Mix it in on a low speed until well combined. Scrape down the bowl.
Cookie Dough
- Gradually, in 3 additions, at low speed, add the flour mixture to the butter-cocoa mixture. Scrape down the bowl. The cookie dough will be soft. Don't be tempted to add more flour.
Chill the Cookie Dough
- Wrap cookie dough into plastic wrap and chill for 3 hours or overnight.
Bake Cookies
- Preheat oven to 375°F (190℃).Roll the cookie dough between 2 pieces of parchment paper to 1/4 thick. Cut out cookies.Place cookies on a baking sheet lined with parchment paper or a perforated mat.Small cookies (2 inches and less) bake in 6-7 minutes.Larger cookies (3-3.5 inches) take about 9-10 minutes.
Video
Notes
- Do I need to use coffee? No, you don’t need to use the coffee. Coffee enhances the chocolate flavor, but if you prefer, you can omit it.
- Can I speed up the chilling? You can roll out the dough right after making it, then chill it for 1–2 hours. For a quicker option, place it in the freezer for 30-40 minutes. I prefer a slower chill for better flavor, but if you’re short on time, a quick freeze works just fine.
Did you make this recipe? Tag @hanielas on Instagram and hashtag it #hanielas
This recipe was originally published on February 14th, 2014. On February 12th, 2021, I updated this post with new step-by-step photos, text, and a video.
Hi, I’m Hani
Welcome!
Thank you for visiting Haniela’s. On my blog, you’ll find delicious sweet & savory recipes made with simple ingredients. Why not start a new adventure? Discover a world of cookie decorating with my step-by-step tutorials.
Hi, I’m Hani
Welcome!
Thank you for visiting Haniela’s. On my blog, you’ll find delicious sweet & savory recipes made with simple ingredients. Why not start a new adventure? Discover a world of cookie decorating with my step-by-step tutorials.
I am a chocolate fanatic and I’m in love with this amazing recipe. The espresso with the dark (I actually used two year old Majestic) chocolate adds such depth to the cookie. Without a doubt it will be my go to recipe for the rest of my life for chocolate cookies. Thank you! Thank you! Thank you!
I’m starting early, freezing and then closer to Christmas decorating dozens of 4″ chocolate cookies as gifts for everyone I know. They may be the best gifts I’ve ever given. I know they will be a lovely Christmas surprise.
Hi Sandy,
Thank you for a raving review, so happy you like them.
What a great reminder to get baking and freezing before, often
overwhelming, holiday season starts.
Merry Christmas and have fun decorating.♥
The grams on your 3 cups of flour is off. Should be closer to 360.
Hello Cupcake,
I understand why you’d think that the measurement is off. You know, I never understood the generalized 120grams per cup of flour in online sources, because for me when I weigh 1 cup measure using 236ml cup it always comes up as 140grams to 143 grams.
I think, at least in baking, metric system is more accurate than imperial. There’re just too many discrepancies between the 2 and it’s causing problems especially in baking.
Did you try the recipe?
Hello 🙂
Thanks for explaining the flour, I was starting to wonder if there was something wrong with the proportions🙃. I also have a question: how much is 1 cup of powdered sugar to grams?
Hello Tatiana,
1 cup powdered sugar is about 120-125 grams.
Have a great day!
Hi, I just finished baking these. I made 64 2-inch hearts, 3/8 to 1/4 inch thick (by sight, I measured a couple to keep accuracy), with one recipe.
I undercooked them at 7 minutes the first batch and then cooked the rest for 8 minutes, may be my oven.
I will flood with royal icing and sand with pink, white, and red sugars. Wish me luck. We tried a couple of them, they’re delicious. Thanks for the recipe !
Hi Andrea,
Keep me posted how it goes with the decorating.
I’m happy to hear you enjoy them.
They came out great. Thank you. What a delicious (and sturdy 🙂 recipe. Very versatile. I plan to use it in the fall for my Halloween/Day of the Dead skulls which I always like to do in chocolate.
Thank you for your feedback, Andrea. 🙂
Hello! Made this recipe years ago and they were great. Now with this detailed picture tutorial, and video, my granddaughter could make them on her own! How much work this took you!! I appreciate it so much!
Roni W
Hi Roni,
Thank you so much. Happy Baking.
Just made for my granddaughter’s recital…wish I knew how to send pictures…used ballet shoes fondant and feather fondant molds on one decoration and also a free handed a sketch of her head and hair with little flower and feather wreath….(wearing white fascinator with feather). The cookies are perfectly shaped and flat…I feel like a pro!! Thanks again!
Veronica, that’s fantastic. I’m sure your granddaughter was happy to have special cookies. So sweet. Thank you for sharing.
Can you freeze the raw dough?
Hi Gina,
Yes, you can.
Love these cookies!! I’ve made them twice but didn’t pay attention to how many it made. Now I want to make them for an event and I’m trying to plan. How many cookies does one recipe make?
Hi Aubry,
I’m so glad you like them. 🙂 It depends on how thick you make them. Rolled out 1/4 inch thick it should make about 15-17 cookies that are 3-inch wide.
I can’t wait for the butter to come to room temp so I can try making these cookies. They look divine un-frosted. I stumbled to your page by accident. It looks like it’s going to be a great accident! I can’t wait to try this recipe and other recipes on your page 🙂 TY for making baking easy for everyone.
Hello!
How did the cookies turn out? Thank you for stopping by.
Hani
Hi! I have been working long hours from peak season. I have not had a chance to make the chocolate cookies yet. Once work slows down I will definitely make them and let you know 🙂
Thank you.
Happy New Year.
Hi! can I use this chocolate recipe for make like a gingerbread house to decorate for kids?
Hi Dafne,
Maybe a small one would be fine. I haven’t tried for gingerbread house yet.
In your sugar cookie recipe 3 cups of flour is 430 grams. In this recipes you have 3 cups of flour being 450 grams. Which one do I use?
Hi Sharon, sorry about confusion, I use 430grams.
just made your chocolate cut out cookies. it was my first time branching out to a different recipe than my own basic cut out cookies so I was nervous. but I was very happy because they turned out great. i only omitted the almond extract since I didn’t have any. thanks so much, i plan on trying the oatmeal ones next!
Hi Beth,
so glad you like them. I could eat these plain. I love them. Thank you.
Hi. The amount of eggs to use is missing from your list of ingredients. I did find the info in your video.
I just made these today, used the exact recipe and baked at 350 instead (my oven can be iffy). Perfect! Kept shapes (I chilled before) and are delish! Thank you!
Happy Holiday Season! I’m happy to hear you enjoy them.