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Cocoa Time
Art Print
Breedon, Bill
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Chocolate Sugar Cookies
Chocolatier July 1999

Yield: about 3 dozen cookies
Preparation: 30 minutes plus baking and cooling times

2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup (2 sticks) unsalted
butter, softened
1 1/2 cups confectioners’ sugar
1 large egg
1 teaspoon vanilla extract
Granulated sugar

1. Sift the flour, cocoa, baking soda and cream of tartar together in
a medium bowl and with a wire whisk, stir to combine.
2. In a large bowl, using a hand-held mixer at medium speed, beat the
butter for 30 seconds, or until creamy. Add the sugar and continue
beating for 2 to 3 minutes until the mixture is light in texture and
color. Scrape down the sides of the bowl with a rubber spatula.
Add the egg and vanilla extract and beat well.
3. At low speed beat in the flour mixture, in two additions, scraping
down the sides of the bowl after each addition. Wrap the dough
in plastic wrap and refrigerate.
4.Position a rack in the center of the oven and preheat to 375 degrees F.
5. On a well-floured surface, roll out half of dough at a time to 1/4-inch
thickness. Using a cookie cutter cut the dough into shapes and sprinkle
with granulated sugar. Bake on an ungreased baking sheet for 5 to 8
minutes or until lightly browned at edges. Cool. Decorate as desired.
 

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