Description
These chocolate sugar cookies are crispy and full of rich intense chocolate flavour. Guaranteed to deliver 100% no spreading dough so you can cut any shapes you fancy. Perfect with icing, fantastically moreish as they are or irresistible with ice cream.
Ingredients
Units
Scale
- 113 g unsalted butter (soften)
- 130 g caster sugar
- 1 egg
- 1 tsp vanilla extract
- 175 g all purpose flour (sifted)
- 35 g cocoa powder
- 1/4 tsp sea salt
- 1/2 tsp baking powder
Instructions
- Place the softened butter in a large mixing bowl.
- Beat them with a hand held mixer at medium to low speed until it turns fluffy in texture and pale in colour.
- Add the egg and gently mix it well.
- Add the vanilla extract and continue to beat the mixture until all the ingredients are well incorporated.
- Get another big mixing bowl, sift the all purpose flour, cocoa powder, sea salt and baking powder into the bowl. Use a whisk to mix them.
- Add the dry ingredients into the butter mixture.
- Mix them together using a hand held mixer at medium speed until the mixture turns into an ice cream like texture. Do not over mix the dough.
- Stop the mixer and mix the rest of the dough by hand using a spatula.
- Divide the dough in half. Sandwich the first half using two sheets of parchment paper. Roll it out into 4 mm thickness.
- Place the rolled dough into the fridge for about 30 to 60 mins or until it becomes firm.
- Repeat the same process to the 2nd half of the dough.
- Place the lace silicone mat on a flat surface. After around 60 mins, take the chilled dough out from the fridge. Peel off one sheet of parchment paper and flip the chilled dough and place the dough onto it.
- Use a rolling pin to gently roll it to create the indentation. Remember, very gently. Then flip it over again to roll on the back of the silicone mat again.
- Then pop the dough with the silicone mat in the fridge for about 2 to 3 hours or until it becomes very firm.
- After 2 hours, the dough should be firm enough now. Place the mat on a flat surface and gently peel off the mat from the dough. If your dough got stuck onto the mat, pop it back into the fridge to chill until you can peel the mat off without sticking.
- Then use your favourite cookie cutters to cut out any shapes you fancy.
- If the dough turns soft, place the dough back in the fridge to chill until it becomes very firm.
- Preheat the oven to 165°C.
- Use an offset spatula to transfer the cut out cookies onto a lined baking sheet.
- Place each cut out cookie apart onto the baking sheet to avoid sticking together.
- Bake them for about 12 to 15 mins in the preheated oven.
- After they are baked, take them out from the oven and let them sit on the baking sheet for about 5 to 10 mins.
- Then transfer them onto wire racks to allow them to cool down completely.
- Store them in an airtight container for up to a week. Enjoy!
Notes
- Baking time will be varied depends on the thickness of the cookies.
- Watch my video tutorial to learn the whole process how I make the cookies.
Nutrition
- Calories: 52
- Sugar: 3.3
- Sodium: 30
- Fat: 2.6
- Saturated Fat: 1.6
- Carbohydrates: 7.1
- Fiber: 0.4
- Protein: 0.8
- Cholesterol: 10