Best Ever Chocolate Cutout Cookies
Delicious, very chocolatey cookies. I add 1/4t cinnamon and 1/8t cayenne--it doesn't make the cookies spicy, but elevates the other flavors.
The dough is very easy to work with just hand-rolling it into logs and chopping off rounds. With cookies about 1in x 3/16in and a bit more baking time (12-15min.), you get a wonderful texture, al dente on the outside and soft when you bite in. I roll the logs and toss each cookie in a 2/2/1 mix of flour, cocoa and sugar.
I don't refrigerate the dough, but often pause to turn on the oven and wash some dishes or just take a break after the logs are rolled out, before I chop them up. My sifting method is a quart bell jar and a butter knife :) I mix the dry ingredients in the jar, 'sift' them gradually to another container with the knife, play whack-a-mole with any visible clumps, and it all gets sifted again going into the dough. It's quicker and more effective than a colander.
I'll put my complete recipe up on my blog, Flavors of Daylight.
3 users found this review helpful
Oct. 21, 2011