Chocolate Sugar Cookies Baked Until the Edges Set

Chocolate Sugar Cookies Baked Until the Edges Set is filed under Chocolate and built around all-purpose flour, Dutch-processed cocoa powder, and baking powder. Plan on 40 Cookies.

Count on 15 minutes of prep, 6 minutes of cooking, 30 minutes of resting, about 51 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Cookies

• 2 cups all-purpose flour
• ½ cup Dutch-processed cocoa powder
• ½ teaspoon baking powder
• ¾ teaspoon kosher salt
• ½ cup unsalted butter melted but not hot
• 1 ¼ cup granulated sugar
• 1 whole egg
• 2 teaspoons vanilla

For cookie icing

• 2 cups powdered sugar
• 1 tablespoon light corn syrup
• ½ teaspoon vanilla optional
• Pinch kosher salt
• 2-3 tablespoons whole milk more as needed

How the cooking goes

Make the cookie dough

1. In a mixing bowl whisk together flour, cocoa powder, baking powder, and kosher salt. Keep it to one side.
2. In another large bowl, melt the butter (you used the microwave) just until melted but not hot. Whisk in the sugar followed by the egg and vanilla. Whisk vigorously until the mixture is emulsified. You shouldn’t see any streaks of butter or egg.
3. Slowly stir in the flour mixture.
4. It does look like a dry dough, so it helps to finish by hand, squeezing the dough together. This incorporates the flour faster without developing too much gluten.
5. Roll your dough while it is at ambient temperature. Divide the dough between two pieces of parchment, shape into a disl, and place another piece of parchment on top of each.
6. Roll the dough to approximately ¼ inch. You will have the best results if rolled between two pieces of parchment, but you can also roll out on a lightly floured surface.
7. Refrigerate the dough until chilled. This will only take 30 minutes, but it helps to give it a full 2 hours or overnight to let the gluten relax.

Cut & bake cookies

1. When you are ready to bake, preheat your oven to 325° F convection or 350° F conventional, and line two sheet pans with baking paper.
2. Unstick the parchment from both sides of the dough, then cut shapes with a lightly floured cookie cutter. Chill the cookies before baking. It will only take about 20 minutes.
3. Oven-bake in preheated oven for 7-9 minutes or until the cookies look matte in the center and have a few small cracks. You bake all the same shapes on one sheet to ensure even baking.
4. Cool completely before icing.

Make Cookie Icing

1. In a mixing bowl add all the powdered sugar and corn syrup. Slowly add the milk, whisking to combine. Add milk slowly so that the icing doesn’t get too thin.
2. Separate the icing into different bowls then add food dye if desired. Be sure to keep an eye on the consistency and stop adding if it gets too thin. Gel food coloring is best for vibrant colors.
3. When decorating with this simple powdered sugar icing, you use one consistency for outlining and flooding unlike royal icing where you have two different consistencies. The icing should flow in a thick ribbon off your whisk. It should rest for a moment on the surface of the icing in the bowl before disappearing. If it is too thin, add more powdered sugar.
4. Move it onto piping bags or clean squeeze bottles.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Chocolate, open Chocolate Mousse after Supper and Old Fashioned Chocolate Fudge for the Home Table.