Thursday, March 3, 2011

The End-All for Chocolate Cookies Recipe

I can't stop thinking about how everyone should really try my chocolate cookies with coconut icing. So I've decided to post my chocolate cookie recipe. And peer pressure you all into trying it. Seriously, anyone who is anyone is doing it. In case you haven't noticed...I make A LOT of chocolate cookies. It's what I do. You can trust me on this when I say that this is the go-to recipe for chocolate cookies. So, you know, just try it.


The End-All for Chocolate Cookies Recipe:
printer friendly version
En Español (courtesy of Bea from Cancun COOKIES)

1 cup butter
1/4 cup shortening
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon salt
3/4 teaspoon baking powder
2/3 cup cocoa
3 or 3 1/2 cups flour

Cream butter, shortening and sugar together. Add eggs and vanilla. Mix well. Add baking powder and salt and mix again. Stir in the cocoa until well blended. Add flour 1 cup at a time. IF YOU ARE GOING TO MAKE COOKIES RIGHT AWAY, ADD 3 1/2 cups flour. If you are going to "chill" the dough, or just wait for another day to make your cookies, STOP AT 3 cups. It will be totally soft and look all wrong, and you will want to ignore me completely and add more flour, but I'm telling you -- DON'T DO IT. Practice self-restraint. You will be glad you did, and I will be proud of you. Roll out on lightly floured surface. Bake at 375 F for 6 1/2 minutes. (I roll my cookies 3/16" thick.)

There are some things I think you should know:

*** I don't have conversions for the metric world. I'm sorry. Please don't leave me hating messages. But I will tell you that this may be the most forgiving cookie recipe in the world. You can just google conversions and anything that's remotely close to being right will work for these cookies.
*** You don't have to add shortening if that grosses you out or you hate it on sheer principle or you can't find it where you live. It just makes the cookies a little softer. You can omit it entirely or substitute it with butter.
*** If you find that the dough has cracks in it when you try to roll it - don't freak out. It's okay. Just knead it for a minute and it will be ever so smooth and wonderful.

These cookies don't spread. At all. And they are the perfect mix of soft and solid. And if you leave them in the oven too long, you can crush them up and make a great chocolate pie crust. And if you want brownies -- only add 1 cup of flour, leave out the shortening and bake in an 8X8 square pan for 25 minutes. Have left over cookies that didn't get decorated because you totally forgot about them when you went on a Mediterranean cruise? That's okay. Melt some mint chocolate chips and spread on top. And you have instant thin mints. (Sometimes I do that even if I didn't forget my cookies while on a cruise. Because... well...truthfully, I've never been on a cruise. There. My secret is out. I feel so much better.) Oh, and you can also use slightly overbaked cookies in frosting. Just crush them up and call it cookies and cream, and it is SO much better than Oreos ever thought about being. 

Whoa. I'm starting to worry myself. I promise you I'm not as obsessed with these cookies as it sounds. Okay, forget it, I totally am. If you were really my friend, you would make these.


Translations and Variations from around the world:
~~Variation in Spanish and Metric at Mensaje en una galleta~~
~~ Translation in DUTCH courtesy of Mijke~~ 
~~Translation in ITALIAN courtesty of Sarachan~~ 



NEED MORE?



Make sure all your cookies are the same thickness with the Joseph Joseph Adjustable Rolling Pin. (Or any other rolling pin with rings.)




I use Callebaut Cocoa Powder most often. You should also try Hershey's Cocoa Powder by itself or mixed with Hershey's Special Dark Cocoa Powder.






Bake more cookies at a time with a Half Size Baking Sheet.









Use a High Heat Thermometer to make sure your oven is the right temperature.

217 comments:

1 – 200 of 217   Newer›   Newest»
Debbie said...

I have yet to try the chocolate sugar cookie, so I'll have to give this a try. I have to admit though that I'm shortening-phobic. It just gives me the heebie-jeebies.

Miss Mixie said...

I just discovered your blog, and thus far it seems to consistently make me 1. giggle and 2. madly crave sugar. You're a bit like Hyperbole and a Half, but with cookies instead of cartoons. =)

Sue said...

You've convinced me! I'm going to give these a try SOON! Love your cookie stack:)

CantStopBaking said...

Thanks! I did notice that you post lots of chocolate cookies. I'd love to try them! I tried Smitten Kitchens and they just werent chocolatey enough...thanks for the recipe!

Anita said...

Lila,

Oh, I'm definitely going to try these before the day is over because I've been searching for a non-spreading and life-changing chocolate cookie. By all reports, namely yours, this would be the one, Question....how do they hold up in terms of staying fresh? Oh and one more. If you're going to talk about a great coconut icing then for pity sake post it! Do not taunt us.

Glora said...

I can't believe you posted this!!!! YAY! I'm totally going to try this, but unfortunately they are going to have to wait a few days until I get all the sick germs out of my house!!!! Thanks for sharing, oh and I CAN'T wait to see your leprechaun head cookies!!!!! Can I have one, since we think so much alike? LOL.

Real Life In A Minute said...

You are obsessed but if they are that good we must all try it! Thanks for sharing!
Sandra
http://www.reallifeinaminute.blogspot.com

lilaloa said...

Debbie -- Its really not a big deal to not use the shortening. I just like the little added softness it gives the cookies. But they will still be soft without it.

Miss Mixie -- I am so glad I can make someone besides my 4 year old giggle. Now I'm starting to feel all talented...

Anita -- These cookies have the ultimate staying power. I just ate a cookie that I made in January. (I know, I'm totally gross.) But the cookie was fine. I hesitate to put up a coconut royal icing recipe because I use powdered egg whites for my royal, and most people don't. Its really simple though -- just add 1 tsp of coconut flavoring to your regular royal (or glaze) and call it a day.

Glora -- Sure.

Anita said...

Okay. I just finished making a double batch of Lila's chocolate cookie dough and am here to confirm it's everything she said it is! I'm delighted because I've been searching for a good tasting, minimum spread chocolate cookie for while now and this is the one. I made the recipe using the 3.5 cups of flour and found that to cut out more detailed shapes I needed to roll out the dough and drop it in the freezer for about 15 minutes to get a clean cut BUT for basic shapes like squares and hearts it cut and transferred easily to the baking sheets. The spread was hardly noticeable including on a large hand outline I have with a heart center cut.

Lila, thanks so much for sharing this recipe. I LOVE the clean lines of your cookies and to be able to replicate that with your awesome cookie is much appreciated. And tasty too :)

susan said...

these look moist, yet crunchy = perfect. love the photos!

lilaloa said...

Anita -- Way to jump right in with a double batch! I'm SO glad you like it!

TheRedCooky said...

So...I live with this crazy man who can't stand butter or cheese (but that is a different story all together). I sneak it in when he isn't looking but he can tell in most cookies. Anyway, can I go all shortening (queue the gasps!)? If so, do I need to change the amount or is 1 1/4 c good (+ a few tbs of water)? Thanks for sharing!

lilaloa said...

RedCooky -- I would drop it down to 1 cup shortening total and add 2 Tbsp water. I've done this before, and the only real change I've noticed was that it was a little harder to roll out. The dough didn't stick together as well as when I made it with butter. But it DID work out just fine.

I cannot believe that I live in a world where someone doesn't like cheese. What about nachos or those super greasy fried mozarella sticks that they charge you 8 dollars for and then only give you 3 sticks, and one of them went and got so melty it leaked half the cheese out already? Mmmm. That's my kind of lunch right there. Cheese might just be MY favorite food. Actually, just melted cheese.

Natalie said...

We don't really have shortening here in the uk, so will give it a try without. Thanks for posting this, I am excited to feel better and get baking he he.
I must also say that you make me laugh lots and lots. I love your humour and the fun that you project into everything. Thanks for keeping us all cheerful!

TheRedCookie said...

Mmmm melty moza sticks...I never thought this type of person existed till I met him. He's lucky he likes sugar or we'ed be over!

Would it be bad of me if I decorated your chocolate cookies to look like cheese to give to Mr No Cheese?

Donna said...

I can't believe I found this blog this afternoon. I need to make chocolate cut-outs for st. paddys weekend and was just kind of looking for a recipe. Voila!! They sound good and I can't wait to try them.
Thanks bunches!

148CookieStreet said...

mmmmmm yum--just following a link to this post--I am so HUNGRY, is there a better combination of sweet treats then coconut and chocolate? --not in my world!

Cant wait to try this.

Jim said...

Hi, Im a new follower and I am going to try out this recipe and the icing technique on the post before to help me complete the challenge on my blog. Thank you so much for sharing this with me and I look forward to following your blog!

Rita said...

Yum! On my to bake list for today :) thanks for sharing your recipe!

Vtay said...

I'm making these right now!!! But PLEASE post your RI using powdered egg whites.....I found 4 cans on sale and have not used them b/c I'm afraid it won't be as good as my usual recipe!

Skye said...

I'm making these now for the second time...........need I say more? They are the ultimate. They DON'T spread. At all. perfect. And the left over dough scraps...awesome!

Anonymous said...

I have heard nothing but raves for these cookies. I want to try them but was wondering how thick do you make yours? Thanks and thanks for the wonderful ideas and inspiration. KarenR basic13@ameritech.net

Susie said...

I have got to try this recipe, I love the contrast with the icing. I used to sell Crisco shortening when it was the #1 selling item in the grocery store...and I am not that old! In my climate (spongy soil, juicy air) I think butter may be better, because even those will never stay crisp!

Susie said...

So I made these end all cookies. I probably could have rolled out a half dozen more than I did, BUT I COULD NOT STOP EATING THE COLD RAW DOUGH! Plain sugar cookie dough holds no attraction, this dough is so delicious. I could gain weight rolling these things out every week. And they taste good baked too! Good call on not putting in that last ½ cup flour. They were perfect for rolling out of the fridge.

Infinitsky said...

Hello,
I am a new fan of your blog and was directed to here through "Cookiers R Us". What an amazing blog you have, I am dying to try this chocolate cookie recipe. I also have a question, do you think if I replace the cocoa powder with equal amounts of flour in order to make simple sugar cut out cookies will iot work or not? Thank you again for being aninspiration.
Rachel

Ashley said...

I just tried your recipe and you're right...these cookies are AMAZING!!! I have been searching for a chocolate sugar cookie recipe for forever, so THANK YOU! :)

Lene said...

I am going to try these tomorrow. Now I would love to try your coconut icing! Thanks for sharing!

The Cookie Cutter said...

These cookies are awesome! They have great chocolate flavor and really good texture. I substituted butter for the shortening and they were still plenty soft. The only change that I made was to bake them for a little bit longer (~9 minutes for a 4" cookie). They were really soft after the 6 1/2 minute bake time and I was worried about how they would ship. They were still soft, chewy, and delicious after 9 minutes in the oven. Thanks for the great recipe!

Crazy Lady said...

I just happened to buy cocoa today at the store AND we have all the other ingredients so guess I know what I'm doing tomorrow ;)

Jenny said...

first time visiting your blog, and i happened upon this post. perfect timing as i was in search of a cookie recipe for an event this weekend. after reading your post, and all the rave reviews from your other readers, i'm definitely giving this a try. thank you for sharing.

Haniela said...

Going to try these really soon.
love the pictures!!!

Elain Ponce De Leon said...

i've been afraid of making sugar cookies from scratch because i'm freaked out about the whole rolling out the dough and making perfectly shaped cookies. it's so easy to just get a scoop and drop cookie dough onto a cookie sheet to make cookies. but trying to make cookies in a cute shape and then decorating has given me nightmares. but last night, i overcame that fear. made your recipe and the cookies came out beautifully. i'm going to make another batch tonight and start decorating tomorrow!
thank you for your recipe and making it all better in my cookie making world. i'm so glad i found you!

LetsPourTea said...

Thank you so much for the wonderful recipe. I can't wait to try it!

Shiyanne said...

You have a wonderful blog :D (I'm so glad no one REALLY knows how long I've taken to go through your back posts LOL)

I was curious if you have frozen these, and how they do?

Thanks:)

Mari said...

Lovely!! I saw them @sugarbelle and they are just beautiful. It very similar to one I use, except this one has more chocolate. I will love try your recipe, hopefully soon.

Neesie said...

I only found your blog today, but I'm so happy to now be a follower :D
Its early evening here in Melbourne, so I haven't really the time to try these out tonight.... but guess what I'll be doing in the morning?
They look yummy...I can feel my waistline expanding just reading through. Great pics too.
Thanks for helping me try to become a better baker! x

Amie said...

Can the dough be frozen?? I am making a bunch of cookies for my sisters wedding shower and want to do as much prep work as I can. If they cant be frozen - how long do you think its ok in the refrigerator?

Did you really eat a cookie that was like 2 months old LOL!

LilaLoa said...

Shiyanne -- I have frozen baked cookies before. They are a soft cookie though, so either freeze them in a single layer for an hour before putting them in a ziplock bag, or make sure the cookies cool and "dry" for a bit before freezing them.

Amie -- I almost always freeze my dough! I can't have it in the fridge or...I eat it. I have frozen the dough for up to 3 weeks. It never hangs out longer than that. :) Just leave it out at room temperature for 15 minutes and then roll out like normal!

SOL from Cabo said...

Oh My God! I just found your blog and I cannot wait to try your chocolate cookie recipe! I will let you know what happened. Love your sense of humor. Congrats and will follow your from now on!

Julie said...

I just tried this recipe and all I can say is "How'd they do that???" I've NEVER had a sugar cookie recipe that holds its shape without at least 20 minutes of refrigeration. This dough, however, defies all logic when it comes to cut out cookies. I put beautifully cut out little birdies into the oven expecting to find puffed up aliens or a giant chocolate pancake when I pulled them out. I was pleasantly surprised to find the same beautiful little birdies that went in! AMAZING! The taste is yummy - very reminiscent of a brownie. This will be one of my new "go to" recipes from now on! Thanks so much for sharing!!

odetoinspiration said...

I just came across your recipe on Sweet Sugarbelle's blog...I was searching for a chocolate cookie recipe..and Sweet Sugarbelle has sold me on yours!! Planning on making them tomorrow:D I was wondering...what kind of cocoa powder do I need to use (dutch process, unsweetened...or doesn't matter?). Also, about how many cookies does a batch make?

LilaLoa said...

I use unsweetend, non-alkalized cocoa. (That's the "regular" type of cocoa.) I think Dutch processed would still work, but definitely use the unsweetened cocoa!

The number of cookies you get from each batch depends on how thin you roll them and how big of a cookie you cut. When I make my 2 1/2" square cookies at 3/8" thick, I usually get about 60 cookies. I think. (It also depends on how much dough my 4 year old and I eat.)

By the grace of God ... said...

I made your recipe on Saturday. I did the 3 cups, put in the fridge, and rolled the next day, just because that's how my schedule went.
In the words of my daughter-n-law "Awesome!" and my husband said at first he wasn't sure but then after he finished his cookie, he wanted to know where the next one was to eat!
Thanks -- it rolls like a dream, and hardly no spreading.
I just need a regular sugar cookie recipe that tastes like mine to turn out like these! Lol

myfudo said...

That's awesome chocolates. I love it.

Biscuit Bupkis said...

I hope you don't mind that I linked to your recipe in my post over here:

http://biscuitbupkis.blogspot.com/2011/09/baby-biscuits-of-babies-not-for-babies.html

They are devine, and I think the whole world should have this amazing recipe!

Thankyou for being so generous as to share it.

Pezziwinkle said...

Wow is all I can say about this recipe!
Surfed around looking for a good roll out biscuit dough recipe and came across this one and it has been an absolute hit.
It is so hard to find anything my three year old will readily eat and for these, he keeps on coming back, not to mention I made them for a children's party and they were the only item the kids kept returning for. The adults have all asked for more so I'm just about to make my sixth batch in a fortnight. So easy to ice afterwards too. Just brilliant! Thank you SO much for sharing :)

Jenn said...

I love your chocolate roll cookie recipe!! I made them and they were a hit for my daughters baptism!! I liked your site to my blog post...

http://jsommerfamily.blogspot.com/2011/09/chocolate-roll-out-cookies.html

Thanks!!
Jenn

Nisa Homey said...

I am sooooo glad I found ur blog this sunday morning .... I had to tell u that this was something i was searching for sometime now...one doubt...does vegetable shortening work fine for this..happy to follow u.

LilaLoa said...

Nisa -- I'm not sure I understand your question. You can use vegetable shortening for the shortening called for in the recipe. You *could* also use the vegetable shortening in place of the butter. Only use 1 cup, and add 1/4 tsp of salt. It won't have the same flavor, but it will work. Good luck!

Taz said...

I just think you are so sweet to be sharing your recipes and advice to all of us cookie lovers out there!!! Great job!!

msmelc said...

These turned out good, and NO,they didn't spread, like you said (yay!), but I am not sure if I did it right... they cracked... a lot. any tips??
I used 3 1/2 cups of flour, rolled right away... VEEERY soft.
I think I expected them to be sweeter... but they were good. I think the sweetness will be in the glaze... also, What recipe do you use to decorate your cookies?
I <3 you blog... I crack up at your humor! :)

LilaLoa said...

msmelc -- there are a couple of ways to get rid of the cracking...depending on what is causing it! Sometimes the dough will *sort of* stick to the rolling pin when I roll it out. To fix that, I lightly dust the top of the dough with flour before rolling. It's such a light dusting that it disappears with the 2nd or 3rd pass of the rolling pin. I'm guessing that would be your problem since you rolled right away.

The second reason the dough cracks for me is if it is a little too cold. Sometimes it seems soft enough to roll, but still gets cracks. When that happens, I just knead it like you would bread dough for a minute and then roll it out again

I use royal icing to decorate my cookies. Personally, I make mine with dried egg whites (http://lilaloa.blogspot.com/2011/05/royal-icing-with-dried-egg-whites.html) but I know a lot of people that make it with meringue powder. These cookies are FANTASTIC when you add just a little bit of coconut extract to the icing as well!

msmelc said...

THANK YOU, Lilaloa! I will play around with them... I tried a recipe with corn syrup... I don't know that I like it too much. it flows nicely, but, I am not fond of the taste. thank you, again!

Kudos Kitchen said...

Great photos! Your cookies look perfect too!

Anonymous said...

Sad to say I was not thoroughly impressed. :( I tried it twice, once with the shortening and then another batch substituting w/butter. And both batches tasted too floury for me. This was my first (and second) attempt at chocolate roll out cookies, perhaps I should try a different cocoa? I am not giving up yet! Any suggestions from fellow bakers would be much appreciated as I LOVE chocolate!

Ljpstuff said...

OK -- first I must say this addicting dough if you love to eat your cookies before they're cooked!

Second -- they held their shape perfectly when I made cut out bats today. I did my tried and true method of put a tray of cutout cookies in the frig for 5 or 10 mins before baking and baked alongside a tray that I left on the counter just to test this dough's ability to hold its shape... great news: No difference.

Finally, the taste is delish! I am hoping they will firm up as they cool, because I found them to be very fragile after even 5 mins. I would normally cut about 3/8" but they ended up about 1/4" because I didn't have the bands on my rolling pin.

Thanks for sharing such a great recipe! Here's a link to my "bats in the cave" https://www.facebook.com/media/set/?set=a.2290696221492.122585.1071580820&type=1&l=24a2cd8fee

Kara said...

Just made these for my son's Halloween carnival and I am loving them! Great taste, super easy to work with. Just wish me luck with the decorating, I am not the world's best artist. Can you give me a tip on the flames on the caldron and the bubbles? I want them to look as great as possible. Thanks so much and I love your humor, hope you get through the rest of your pregnancy without people commenting!

Jenn said...

This is ABSOLUTELY my favorite roll out cookie recipe (I use all butter, I'm on of those that is weireded out by shortening)! I use Hershey Special Dark cocoa powder (it's what I had the first time I made them) and I love them so much that I haven't tried with regular cocoa. I just made 100 cookies, half vanilla-almond and half of these chocolate cookies. I used the same methods for both and there was a DEFINITE difference in the 2 doughs. The vanilla-almond spread; not so much that it would have been noticed if they were by themselves, but when placed next to one of the chocolate cookies, the vanilla are obviously bigger. These chocolate ones also have a very nice flat surface. I plan on using your black food coloring tip for some Halloween cookies that I am making this weekend. You rock LilaLoa!!

Kristen said...

I just made these for a Halloween bake sale... my first cookie cutter cookies ever! They turned out perfect! The dough was so easy to roll out, I couldn't believe it. Thank you so much, can't wait to make some more!

margreat said...

Have you ever thought about blooming a bit of espresso powder into the chocolate to intensify the flavor?

becsface said...

I just finished making these cookies and they are absolutely the most beautiful cookies I've ever baked. I am so happy with them and how great they taste that I am pretty sure I will make them all the time instead of normal sugar cookies. Great recipe. Love your cookies.

Tails said...

I made these yesterday, and I have to say a few things:

1: the dough, alone, is YUMMY!!
2: I messed it up and forgot to add the egg and van extract (I can hear you gasping, I know!! lol) and only realised after 1x cup of flour was added. So I added the eggs and extract (home made :D) and the end result was VERY crumbly, but I managed two trays of cookies before I put the rest in the fridge and had a rest lol.
3: They didnt spread, but they did rise a little with a bubble here or there...

Will try this recipe again with the full amount of butter (dont have shortening, so I omitted it) and the correct order of adding eggs etc :P

Joey said...

I found your blog and Go To Chocolate Cookie recipe on Sweet Sugar Belle's blog. I've just made a double batch of my vanilla bean sugar cookies, a single batch of gingerbread cookies and I'm THRILLED to make your chocolate sugar cookies!!! I'm putting together decorated Christmas cookie packages for friends and family and I think the variety of three cookies will add a little extra magic to each box.

I'll come back and comment when they're baked! I know they're going to be awesome.

Joey

Kasey said...

THANK YOU SO MUCH FOR POSTING THIS! I made three batches of these cookies last week for various parties and for turky day! ive never made a cookie before, so this recipe was so nice to me! perfectly clean cuts, such beautifl circle and so soft! i made a peanut butter ganache with a lil heavy cream as well as a andies mint ganache and made cookie sandwhiches. totally yummy! my question is, could you just nix the cocoa powder to have a plain sugar cookie if you wanted?

Unknown said...

Thank you for sharing this wonderful recipe!! I've been looking for a good chocolate rolled cookie recipe, and my search is over - this is a fabulous cookie. The dough is easy to work with and the result delicious. I used Hershey's Dark Cocoa - it makes a great rich chocolate cookie.

Heather said...

I'm making these for a Christmas party, for sure! I bought the cool Gingerdead Man cookie cutter, but my crowd much prefers chocolate to gingerbread. I'll make the dough tonight and let you know how they roll out tomorrow.

Also, if you just omitted the cocoa, would they turn out at all as acceptable plain vanilla sugar cookies? I'm looking for a similar "NO SPREAD" recipe.

LilaLoa said...

Heather and Kasey -- I have had A LOT of people ask me that lately! I can honestly say that I've never tried it. BUT...guess what I will be doing in the next month! I'll let you all know how it turns out!

Kelley said...

Oh my goodness! I've been looking for a really amazing chocolate cookie recipe and this truly is the end all! Thank you for posting, I can't wait to decorate these!

Krista said...

I just finished making these cookies with my Williams Sonoma Star Wars cutter and they're awesome. I can't believe I've been using recipes that require chilling for an hour before you bake, what a pain! I read your blog all the time, thanks for posting such a great recipe.

Anonymous said...

Just finished trying out this recipe - it is a huge hit with my family. Thank you for sharing this recipe!

Anonymous said...

The kids don't like spicy cookies so I made this recipe for Christmas in the shape of Gingerbread Men. They were a hit. Even without icing. You were right, this recipe doesn't spread - at all. Now one thing I noted was that the raw cookie dough itself was so good that I threw caution (about Salmonella) to the wind and found myself pinching off huge amounts to eat. I've never actually done this before. The dough really smells so good and must be the best tasting raw dough ever. I'd probably advise on others to use pasteurised eggs if they want to eat this much dough.
The other great thing is that, once baked, the cookie actually improves in flavour with age so they are great for decorating over a few days. I really can't believe there was no spread but this recipe is perfect for intricate cutters. I also liked that I didn't have to chill the dough and could bake it right away. It's a generous batch of dough and took me some time to bake but it was great fun. Thanks so much for sharing this recipe!

senovia said...

I made these cookies and they are FABULOUS! My husband (who is always watching his waist) asked me to make more! Thanks for sharing. I blogged my cookies & linked back here. http://www.nickyhurt.com/2012/01/superhero-comic-cookies.html

Kathy said...

Hello! You're hilarious--love your sharp wit and sense of humor. I just wanted to ask if you use the regular Crisco (blue box) or the butter-flavored (yellow box) Crisco? Does it make a difference? Thanks so much!

LilaLoa said...

@Kathy -- I use regular Crisco because that is what is available to me but I bet the butter-flavor would be excellent as well. I think it is such a small amount of shortening that there wouldn't be a noticeable flavor difference. If you try the butter flavor Crisco, will you let me know how it works out?

Kathy said...

Thanks for your response! I will conduct an experiment and make a half batch with regular Crisco and one with butter flavor! I will report the results after making my daughter's Valentine's Day cookies. I also find it hard to find these things here in HK. We visited Seoul at Christmas and had lots of fun! Stay warm!

Julie said...

Thanks! I made these yesterday. I posted a photo of my finished cookies here and linked back to your site. I also used your royal icing recipe, twice. The first time I added a teaspoon of coconut flavoring. The second time, I added 1/3 cup of cocoa.

Very fun!

Irini said...

Hello! I recently discovered your blog and you're amazing, thanks for sharing all these things! This recipe is fantastic and I am glad I will stop searching for the perfect recipe now! I'm not a baker, just a mom trying to bake nice things for her daughters. Do you have a recipe for sugar cookies, not chocolate, that is also that amazing? Can I omit the cocoa and add equal amount of sugar? Thank you!!!

Michelle said...

Made this recipe tonight. Gonna decorate them tomorrow. Finally, a chocolate sugar cookie that is actually chocolatey and does not spread AT ALL! Delicious flavor. The only thing I'd change is to add more sugar - both the hubs and I thought they could be a bit sweeter. Thanks so much for sharing! :o)

Anonymous said...

I have just gone to chocolate cookie heaven! Tonight I made these cookies for the first time! They turned out PERFECT! They are absolutely gorgeous! They taste amazing...and my kitchen smells so fantastic...I actually want to invite all my neighbors over just so they can smell the glorious aroma!

Thanks for sharing with us!

Rhonda

Anonymous said...

I need help. I made your receipe and loved the taste and texture. I ahd problems working with it. I had to chill it to even begin to cut it for baking. Do I need to add more flour?
I work with Sugar Belles powedered sugar sugar cookie recipe and never have to chill. I am to impatient to chill, LOL. what do you suggest?
Misti

LilaLoa said...

I belong on the "impatient team" with you! I usually make twice as much dough as I need. I use the first half right away, rolling out with flour as needed on both the rolling surface and the rolling pin. A light dusting on each is usually enough for me. Some days I have to add up to 1/2 cup more flour to get it roll out right. And some days it is right on straight from the bowl. Good luck!

Cammy said...

I made a batch of these last night and I have to say I absolutely LOVE these cookies! They are nice and chocolatey (I used store-brand cocoa), tender, and not too sweet. The cocoa cuts the sweetness very nicely and gives it a rich flavor.

My kids (3 and 1), however, didn't really care for them, probably b/c they are not as sweet (the cookies, not the kids, the kids are pretty darn sweet! lol) as they'd like (though perfect for me). Next time I make a batch for them I will either reduce the amount of cocoa or up the sugar a bit.

So here I have 1/2 a batch of cookies left with my name written all over them. (The hubs loves them too, but he's at work right now so that means I don't have to share.) I should probably put them in a zip bag and stash them in the freezer. Oh who am I kidding, they'll be gone before I can find my box of zip bags (I type as I shove another cookie into my mouth). I will be baking another batch or two this weekend to decorate for DD's teachers.

Thanks for a fabulous recipe! (Oh, and I omitted the shortening, I'm another one of those shorteningphobes. Still turned out fabulous.)

Cammy

Brooksley said...

Hi there! Easy Q: My whole family loves these cookies! Can I roll them out at 1/4 inch instead of 3/8? Would it change the cooking time? Thanks!

LilaLoa said...

Rolling them thinner and baking for the same time will make them a little more on the crunchy side. (Think homemade oreos!) But if you want them to stay just as soft, I would take off maybe a minute of baking time. Good luck!

A. Stevens said...

OMG!!! I love this recipe. Just made my 1st batch with my 6-yr old son and his comment was "Mom... these are better than a skylander high!!". Now that is saying a lot!! Thanks Ms. G!!!

Dimitra said...

Dear Georganne, thank you thank you thank you for this amazing recipe! By far t h e best chocolate cookie!!!

Sue said...

Georganne- This recipe is a-m-a-z-i-n-g. I have made it as it, and also adapted it to chocolate chip with metric conversions.

http://suppersatsunset.blogspot.com/2012/02/chocolate-chip-cut-out-cookies.html

So good! Thank you!

Lindsay said...

Made these and absolutely loved them!!!!! Thanks so much!!

HELLOcupcake.es said...

Hello!
Thank you for posting this recipe!!! I'm from Spain, so I had to convert it to be able to do it =)
I shared it on my blog and it is in metric (I will also write the english version, if you want to take a look)

http://blog.hellocupcake.es/
https://www.facebook.com/pages/HELLOcupcakees/350540988296574

the frustrated baker said...

Cold or room temp butter?

LilaLoa said...

@the frustrated baker -- I usually use my butter straight from the fridge. (I'm a smidgeon impatient.)

Cass said...

I tried the chocolate cookie recipe today and loved it! Rolled so easily and tastes like brownie heaven. Thank you, thank you, thank you!

Tamarin said...

Hello
i just ran across your blog, which is really fun. and i am quite tempted to make this recipe given all the great reviews... now tell me, does this taste really chocolatey? i have a sugar cookie recipe from Joy of Baking that is great and comes out really chocolatey, see my biscuits here: http://bakedtam.blogspot.com/2012/02/valentines-day-cookies.html?showComment=1331756696202#c2352812462462528774 Thanks! eagerly awaiting your reply

LittleAs said...

Georganne:
I'll be honest here, I'm not really a chocolate kind of gal, no I do not like chocolate very much. But I got a free can of cocoa at my supermarket for buying something else and thought well, everyone else at my house loves chocolate (even though no one eat the last chocolate cookies I made)I decide to try yours. I have to say OMG they are AMAZING!!! I had to hide them so they (I should say WE) will not eat them until they were decorated. I could eat the whole batch by myself! The one problem I had is that is a "delicate" dough and my cookies break easily. Next time I will make them a little thicker... 'cause I will definitely be doing them again (: and I re roll many times (my baby was playing with th cookie cutter as I roll) and they did not spread!!Love that!

My Cookie Kitchen said...

ATTENTION ALL!!! This is absolutely the most precious cookie recipe that I have tried. I want to shout about it, but I have no blog to do so on. I cut the recipe in half, did not do any cocoa, and used 1 1/2 cups of flour. I used a raspberry flavor from a Chefs supply and this recipe turned out so well, just as raw dough, and I can't keep my hands off it. I will post my results tomorrow. It's too late at night to bake, (for me), so when the house is awake tomorrow, I am baking! Thinking of making up the original recipe with the cocoa in it. I have Hershey and Valhrona!!! Too much fun!

Dependent said...

Hi! I just want to know if I need to use a leavening agent in these. Can I skip the baking powder? Thank you!

LilaLoa said...

Personally, I think the recipe is best made just how it is written. I promise the baking powder doesn't make the cookie spread. But...if you want to try it without baking powder, I'm sure it would still taste okay.

Anonymous said...

Your recipe sounds sooo good- can't wait to try it out! Thank you!
Shelley Z

Mijke said...

Hi Lila,

Do you remember I promised you the Dutch version of your recipe? I know it's been a while. What can I say? My life is a bit chaotic with three small kids at home... ;-)

It's online now at

http://www.atelierxieje.nl/chocoladekoekjes.html

I put them on my regular website because the only blog I keep is about our infertility and hasn't been updated in ages. Bit weird to send your followers there, right? ;-)

Translations for the ingrediënts are below, if you ever plan on adding the metric conversion to your original post:

- 250 grams butter (you use 230, but butter comes in 250 gram packets here so it's easier for me to just use 250 grams)
- 50 grams shortening (I've used less shortening to make up for the difference in butter)
- 300 grams sugar
- 4 grams baking powder
- 60 grams cocoa powder
- 435 grams flower (375 if you plan to chill the dough first)

Vanilla and salt is still a tsp. I didn't bother to convert those to metric. A tsp is a tsp, right? ;-)

Katie said...

I am in love with your chocolate cookie recipe. I used Valrhona cocoa powder and they are delicious. Thank you again for the recipe!

LilaLoa said...

@ MIJKE ---

THANK YOU SO MUCH!!!! I really appreciate it!

Anonymous said...

I was looking for a good sturdy cookie to begin with and this chocolatey cookie is perfect! Made a batch today and i'll be frosting them tomorrow but they cut out well and transferred from the counter to the cookie sheet and the cookie rack beautifully! Thank you so much!!!

Holtnotes said...

Love your blog - love your cookies - love that you share your love for what you do. I have been the hunter gatherer lately as I purchase everyones favorite things so I can try my hand at cookie decorating. - - Gluten free - with two grandsons and a daughter that have to eat gluten free, I would love to be the GF cookie baking Granny for them. Have you ever attempted to convert your cookie recipe to a gluten free version? Also, have you ever attempted to cut the cookie recipe in half? Seems like I would waste less gluten free flours if the conversion did not work.

LilaLoa said...

Holtnotes --

You can absolutely cut the recipe in half.

I haven't tried making THIS recipe GF...but I used to convert recipes to GF quite a bit a few years ago. Chocolate is THE BEST flavor to convert to GF because it covers the aftertaste of the GF flours.

If you have a quality all purpose GF flours, just substitute them straight across for the flour in this recipe. I would also recommend using 1/2 c cocoa for a half batch of cookie dough. And definitely don't leave out the shortening. You know what? If you try it...and it doesn't work out -- EMAIL ME and we'll make it work out. (lilaloa@ymail.com)

Chris Johnson said...

I think I'm od'ing on these cookies. They are SO GOOD! I had been planning on devising a nice milk chocolate cookie for cut-outs, but then Callye posted this recipe on her blog and it got such good reviews I just had to try it. It's perfect, I LOVE how soft they are. I rolled them into 1 inch balls and flattened them with a glass dipped in sugar just to taste test them. Then rolled some out too. The worked great both ways! Next I'm gonna try your vanilla version - I can hardly wait!

Mighty Morgan said...

I've heard so many people talk about how good these are, so I am super excited to give it a go and try them out for some cookies I am working on!!!

Cupcake and Talk said...

Thank you for the chocolate cookie recipe. I made chocolate cookies yesterday and used your recipe. I loved it.

Lisa L said...

these cookies are perfect! they baked so well and taste just great. thank you!

Jenn said...

These are wonderful cookies, my go to recipe, but as a brownie they are even better!!! Omg, tried them one night and my family about died they were so wonderful!!!!!

Learn2Serve Texas Food Handlers Certification said...

This chocolate cookies looks more chocolate-y than other recipes I find online! I really want to have a plate right now. Thanks for sharing the recipe.

Jaime said...

Oh my goodness, I just made these for my little girls birthday party on Sunday. They smell so good and look fantastic and I haven't even tried icing them yet. How am I going to NOT eat them til Sunday!!!!!? Thank you Thank you Thank you for sharing!!!!

Lori jo said...

I used this recipe for a family graduation party. I used the butter instead of shortening. They were delicious!!!!! My family and over 200 guests loved them (and your other version)! The cookies had no spread. My family was so amazed they kept saying, " I've never seen homemade cookies that were so beautiful". I attribute it to the beautiful way these cookies cut out and baked. Thanks so much!!
I will bemaking thèse a lot!!!

Holy Sheetcake said...

My first batch is chilling right now. I had to fight with myself not to add that last 1/2 cup of flour...but I did not give in to tempation/instinct, whatever. I'm excited to try these cookies!

Holy Sheetcake said...

I just made some Texas/Southwest themed cookies from this recipe. I made boots and hats and even the shape of Texas with NO SPREADING. They were delicious to "boot".

pjajatt said...

I love this recipe! I have made it twice. The first time it was perfect. Today, they are spreading! Any ideas? Could it be the high humidity? They still taste yummy though!!

allie said...

I have made this recipe twice now, & it is amazing! Comes together quick & easy, is a dream to work with, & tastes fabulous! Really rich & chocolatey, almost like an Oreo, only soft! I like that it's not too sweet, because the sweetness of the royal icing balances that. First time I made your exact recipe, (all butter), (http://www.flickr.com/photos/sweetiebirdbakeshop/sets/72157630303224782/), second time I did gluten- & dairy-free with coconut oil ( http://www.flickr.com/photos/sweetiebirdbakeshop/sets/72157630334770364/)! Both versions were a huge hit with everyone who tried them! Thanks for sharing!

Katie said...

Hi, I was just wondering what type of cocoa you use to make theses? I can't wait to try out this recipe!

LilaLoa said...

Katie -- I usually use whatever unsweetened cocoa I can find at my store. Most often -- Hershey's Regular Unsweetened Baking Cocoa. I hope you like them!

Katiw said...

I tried it and loved it! They were a big hit, thanks for sharing this recip!

Lee Ellen said...

Hi, do you use salted or unsalted butter? Have you ever used margarine? Thanks!!

LilaLoa said...

Lee Ellen -- I'm going to admit this to you only because you asked. I have used ALL THREE with this cookie recipe and had fantastic results with each one.

Lee Ellen said...

Excellent!!! Thank you for admitting! I'm looking forward to making these this weekend!

Jennifer Gibson said...

It says that you make them 3/8 inch thick. (Which I am finding is a common thickness for cookie makers.) I have to ask - How do you make sure they are this thickness? I have fondant rollers and such with the rings but the thickest I have found is 3/16 an inch. (Thicker rings, dowel rods, levitation spell? lol)

LilaLoa said...

Jennifer -- Rolling pin rings come in many different sizes. The fondant rings are definitely the thinnest, but I have found rings up to 1/2" thick. Try a kitchen store, ebay or my old favorite -- Amazon.

http://www.amazon.com/Rolling-Hills-Pin-Rings/dp/B000I1ZXBC/ref=cm_cr_pr_product_top

Just be aware that not all rings fit all rolling pins. Good luck!

Jennifer Gibson said...

Thank you so much! Will be getting those post haste!

Anonymous said...

Georgeanne - help! I made these this week, and they were absolutely delicious, as you promised. But they spread! I followed the metric recipe posted, and used 250g butter (not 230g/1 cup, as I later discovered ...) and no shortening because I don't know if they have that here in Germany (or what it is ...). I used the full amount of flour. The dough was really, really sticky and soft when I rolled it out, and I had to reform most of my cookies on the baking sheet before putting them in the oven. Should I have refrigerated the dough first? What did I do wrong?! Thanks, Caroline

LilaLoa said...

The 250g of butter wouldn't change the consistency of the dough that much. Especially if you omitted the shortening. It sounds like there wasn't enough flour. Sometimes humidity can do weird things to a recipe. The dough shouldn't be sticky. If it is...just add a little more flour until you can easily roll it out. Good luck!

Jennifer Gibson said...

Caroline, I have made these so much and with so many variations and they are amazing. They are my go to recipe. If you used the full flour chances are you need to chill them first. ~lived most of her life in a very humid climate~ What I do is roll them out between parchment, chill them 2-3 hours, cut them and place them on a cookie sheet and then chill another 2 hours. After that I bake them. I do this each time and never get even a 1/4 inch of spread. Give it a try, should help. (Also use unsalted high quality butter - lower qualities have higher amounts of water in them surprisingly and this can lead to spread.) If you are still having issue - omit baking soda. I actually never use it in any sugar cookie recipe that is needed for shape and uniform appearance.

Caroline said...

Thank you both for your replies! I'll add a bit more flour next time, and possibly chill it, too. My husband certainly won't mind me having to make another batch so soon! Caroline

Karyl said...

Thanks for a great recipe! I did the "right away" version and when I saw the dough in the mixer I thought that it would never roll out, but it worked beautifully, even re-rolling it many times to accommodate a large (5") cookie cutter. And the color provided a lovely contrast to white icing.

Sarachan said...

Ciao Lila, if you like an Italian translation of your fantastic recipe, you can find it on my blog http://bloggoloso.blogspot.it/2012/09/biscotti-decorati-tema-baby.html. Thanks!!!

LilaLoa said...

SARACHAN -- Thank you so much!! I just added the link!

Candy said...

You just saved my butt tonight!! My daughter requested cookies in the shape of a cat face for her classroom birthday treat, but the recipe I found first completely and epically failed on me...at 10:30 at NIGHT! Thankfully my desperate search for a new one lead me to your blog and although I doubted the "no wait" recipe, the HUGE number of positive comments (and the incredibly late hour) convinced me to try it....cat face cookies are baked, cooling, and ready for a birthday girl's special day tomorrow!!

Dawn B said...

I just made a batch of these and ate one of the ones that broke b/c I tried to move it too quickly - SOOOOOOOOOOOOOOO good! My new official chocolate cookie recipe (not that I really had one before). Thanks!!!!

Nat said...

Thank you! I used coconut oil instead if the shortening, and also subbed 1/2 whole spelt and 1/2 garbanzo flour instead of the flour, hope that's ok! They turned out so very tasty and were easy to cut even in the tiny fiddly airplane shapes my 2 yr old insisted on. Definitely a keeper :)

Diana said...

I am new to baking and I'd love to try this recipe out after seeing all the pictures of your awesome cookies as well as the numerous amount of positive reviews it has.
But I have one question, when you say 1 cup of butter, does it automatically mean UNSALTED butter?? or salted butter?? I know most people say unsalted in baking, but I've seen bakers use salted ones as well. So I'm unsure which one to use. :(
Thank you, very much, for sharing all your tutorials, recipes and tips. I'm definitely in love and amazed by your work of art!

Georganne (LilaLoa) said...

Honestly... you can use whichever YOU prefer (or have on hand.) For this recipe, there is not enough salt in butter (or not) to make a noticeable difference in either taste or texture. Good luck!!

Tori said...

I made a double batch of these 2 weekends ago. I froze them for a week, let them thaw overnight, then decorated as usual. They were absolutely FABULOUS. They taste like cookie brownies. Got so many compliments for them, I made sure to send them to your recipe :) Thanks so much for sharing! Going to try the vanilla variation this weekend!

Anonymous said...

I just made your chocolate cut out cookies, and they are very good!! But mine were a little dry. Has anyone else had this problem?? I too had to chill the dough in order to roll it, but I loved they way the cookies held their shape!! That was great!!
This is a great site!! Thanks for sharing!! Love it

Jesika Rose said...

I need to do a special order for Halloween cookies and was looking for a chocolate sugar dough contrast with my design and found this. I'm a gluten free baker and I converted this recipe and it is absolutely delicious. I needed to bake them a bit longer for the larger cookies (around 11 minutes) to get them sturdy enough for decorating and transportation to the event. But other than that and making them gluten free everything else worked just as you said. I'm going to post my conversion of the recipe (with a link to you of course) with a decorating tutorial once I'm am done with the cookies. Thanks again for sharing this recipe!

Cookielady said...

Tried your chocolate cookie recipe and it worked GREAT! I've tried lots of recipes that said that they wouldn't spread, but yours actually didn't. Not to mention that they are soft and delicious. Thanks for posting this awesome recipe.

Kristin D said...

Hi Georganne!!! Love your work, you are amazing...not to mention really funny! I have a quick question about the shortening. Can I use a hi-ratio shortening like Sweetex or Alpine? I know Crisco no longer has transfats. If I were to use Crisco, would it matter? I have all three shortenings mentioned. One more question, you mention 15 second icing on somne of your tutorials. What is that? Thanks!

LilaLoa said...

I don't think it matters what kind of shortening you use for these cookies. I use regular ol' Crisco. Its such a small amount, you will probably get the same result either way. :)

I talked about icing consistency here -- http://www.lilaloa.com/2012/03/icing-consistency-it-matters.html

Alex - northstory said...

I made a giant batch of these to include in Halloween Treat Bags and fully plan to use this recipe again for Christmas cookies. They are AMAZING!!! My favourite part is that they have absolutely no spread. Which in my experience is really damn hard to find. Thank you so much for this! I linked back to your site from my blog. Cheers!

Anonymous said...

I don't know how to cook but want to make cookies for daughters birthday. Can I use a cookie cutter? Will the dough hold its shape if I use a cookie cutter? She wants dog shapped cookies. Thanks

Kimmy11 said...

This recipe is amazing !!! Color was little light but chocolate flavor is HUGE. Also, if your cookies spread that means dough was too soft. Chill for 10 mins after you cut them if dough is soft.

lallina87 said...

Hi Georgeanne! I've already made this delicious cookies!! Do you think can I use this recipe to make a cookie house?
Tnx, Laura

Georganne(LilaLoa) said...

You totally could. BUT... you definitely would need to make sure you bake the pieces a little longer so they aren't too soft!

kristen @ just-iced cookies said...

Howdy! Guess what? I am making these TODAY!! For teacher and neighbor gifts. Finally, I am so excited! Trying with an orange flavored RI. I'm also dying to try with coconut RI - do you just use a coconut emulsion or extract? if it's a secret, that's ok too ;) Merry Christmas!!

Fatty said...

I have to say that I am not one for baking but my sorority is doing an event this year for the holidays called Merry Mustache! I found the perfect mustache cookie cutters but they of course had to be chocolate cookies. I had a hard time finding a good recipe. I was able to use this one, I did a double batch, and it worked perfectly! I was able to cut and stamp the cookies. I was SHOCKED at how well they came out. The best is that they didn't spread or rise so they kept their shape and the stamping. Thank you so much for sharing!

Georganne(LilaLoa) said...

Kristen -- I use regular ol' McCormick coconut extract. I am sure that emulsions would be delicious as well though!

Anonymous said...

Hi Georganne,

New kid in the kitchen and I'm a die hard chocolate fan!
But but but my cookies turned out kinda dry and not chewy.
Is it that I had too much flour or I've baked it for too long?

Because if the color, I can't exactly see whether its cooked, any tips?

Urgent urgent need of advice!

Georganne(LilaLoa) said...

If your dough was kind of crumbly and seemed dry BEFORE you baked it... there was probably too much flour. Even if you follow the recipe exactly, sometimes its still too much flour if you live in a very dry climate. Or if it's winter and your heat is on all the time. (I reduce flour by a half cup in the winter.)

If your dough was beautiful and soft before baking, they probably got baked too long. Oven temperatures vary. Cookie thickness varies. The first time you make these cookies, turn your light on and WATCH them. Check them at 3 minutes. Look for a "drying" around the outside edge of the cookies. There should be a wet, or shiny spot in the center of the cookie that shrinks as they continue to bake. When that spot is gone... they are done!

Mandi aka chocoholicmandi said...

Can you roll out the dough and then use cookie cutters? I have a Super Bowl party and wanted to use a football cookie cutter with these if possible. You are a girl after my own heart! CHOCOLATE!!! :)

Georganne(LilaLoa) said...

Yes. This is a roll-out cookie recipe for use with cookie cutters. Good luck with your cookies!

Kamini Gopal said...

Before I go on to my question/request - your work is amazing. You're among my cookie decorating heroes. And thank you for coming over and commenting on my FB page. You so so so made my day.

Do you have any recipe for cookies that doesn't use eggs? While I eat eggs a lot of people in India don't. So, I'd appreciate any w/o eggs. You'd also mentioned in a comment that you do not want to mention your royal icing recipe as it uses egg white powder. What do people normally use? I use glace icing for the same reason again - too many people don't eat eggs. Not as versatile an icing - but I don't have a choice.

Anonymous said...

Hi i cant find shortening here. is it ok if i dont use it or replace it with something else instead of it?

Eva

Georganne(LilaLoa) said...

Yes. Just leave it out!

Anonymous said...

i want to make cookie pops for valentine's day.. will they break off the stick?
thanks

Georganne(LilaLoa) said...

These make great cookie pops!

Anonymous said...

Awww thank you
One more question.. I want to cut my cookies and freeze them so I can bake them later on.
Is it ok if I used the whole 3 1/2 cups of flour?
I'm planning on making them today I'm so excited!! Thanks

Georganne(LilaLoa) said...

I use just 3 cups of flour when I freeze the dough for later. But if you've already used 3 1/2 cups.... they will probably still be just fine.

Louise said...

I love this recipe! I make it all the time. I was so glad to have found your blog!

http://louiseandthestyleworld.blogspot.gr/2013/02/chocolate-roll-out-cookies.html

Leeanna said...

I made these and I think I used way too much flour! I have 2/3 rds of the dough left is there anyway to save it!

Leeanna

Georganne(LilaLoa) said...

Leeanna -- You could try putting it back in your mixer and adding another egg!

Maria_NJ said...

Georganne your right they are wonderful, really they are, brava!!!

They rolled out just perfect, I used the dough right away so I did add the 1/2 c of flour...I have a tech question though...when you are piping in a circle, (I did smile faces) how do you NOT make the icing go squiggly? Am I holding the bag too far up...

Georganne(LilaLoa) said...

The key to non-squiggly lines is holding the piping bag or bottle higher above the cookie. Instead of having the tip right next to the cookie, hold it 1-2 inches above the surface. Think about laying down the icing instead of piping onto the cookie. I don't know if that makes sense. It's more of a guiding of the line....and circles will always be slightly wonky. But the wonkiness will at least be steadier that way. :)

Maria_NJ said...

you are a dear, thank you for the quick reply...I think I get what you mean...kind of let the icing fall and not so much drag it along...I am going to work on that embroidery...you make it look so wonderful

Anonymous said...

Hi, I'm Intan from Malaysia. I found your site through Pinterest and of course was enticed to try this recipe. Everything turned out perfectly, exactly like you said. Thank you so much. The only change i might make for my next batch is perhaps to bake them slightly longer as we prefer a crispier cookie.

Anonymous said...

Hi!

Will you share how you made your cookies so perfectly
rectangular or square?

Georganne(LilaLoa) said...

I just used a square cookie cutter. The recipe doesn't spread at all, so they come out just as sharp as they were cut.

Leslie Fern said...

Do you guys suggest salted butter or unsalted butter?! thanks :)

Leslie Fern said...

do you guys suggest salted butter or unsalted butter?! thanks :)

Georganne(LilaLoa) said...

For this cookie, you can honestly use either one and still have great results!! (Most bakers use unsalted though.... because it controls the water content better.)

Dawn F. said...

These. Are. Amazing. They taste just like brownies in cute, cookie form! I used butter only and subbed the 1/4 cup shortening with about 2 Tbsp of butter, still SUPER soft and I could eat about 5,239 of them. Thanks for the great recipe! :)

Anonymous said...

Hello: I made these while I was snowed in last week, and everyone LOVES them. Do you have a recipe for chocolate icing or glaze or something that will harden? Thank you, Linda DuCote

Georganne(LilaLoa) said...

When I make chocolate royal icing, I substitute 1/4c of powdered sugar with 1/4 c of unsweetened cocoa powder (for every 4 cups of total powdered sugar in the recipe.) So if the recipe calls for 4c powdered sugar, sub 1/4c with cocoa powder. If it calls for 8 cups powdered sugar, substitute 1/2c cup cocoa.

Anonymous said...

Hey there,

I love this recipe, its awesome.

all recies for decorated sugar cookies i tried before didn't get me that plain and smooth quality.

sometimes i needed tons of icing to cover the messy surface of the plain cookies.

this one allows to exeriment with some embroidery on the cookie itselfs.
Its wonderful.

thank you for that <3
and greeting from Germany

PS: Hope my English is not that messy i fear it is...

Denise said...

Thank you for this recipe! I just finished making a batch & they are perfect! No spread, and they taste amazing. I already ate 3!
This is definitely going to be my go-to chocolate cookie.

Fencemom said...

Awesome. Perfect. Delicious. 'Nuff said!

m.fillion said...

Maybe I missed this, but how many cookies does this recipe make? 2/3" standard size cookies? One dozen, two... I need to make over a hundred and just curious as to how many batches I would need... Thanks!!!

Rachael said...

Georganne, thanks for sharing this wonderful recipe. It is now my "go to" recipe as well. I always found sugar cookies less than thrilling, taste wise, but a good "canvas". Now my cookies taste as good as I could wish, frosted or not! I wanted to share a couple of things that worked well for me. Just before trying your recipe my SIL had made the best chocolate cake I'd even eaten. And it had coffee in it: not enough to taste (definitely no mocha flavor), just seemed to augment the chocolate and make it even more chocolaty. I tried your recipe as written first, except used coconut oil (which in our cool Kansas autumn was solid, like shortening) in place of the shortening (that was the second thing I wanted to share - the coconut oil worked great and I think would be even better with your frosting!) and the chocolate taste was lovely. But the second time I thought I'd add just a little instant coffee (about 1/2 tsp. and crushed to a fine powder). Over the top chocolaty - the dough tastes like fudge! I have also tried a tsp. of almond extract with the vanilla extract - seems to go well with the coconut oil (and I used almond in my icing - I don't have the coconut extract to try your icing - yet!) I have made a half dozen batches and they are always delish. Thanks again for sharing this yummy and reliable cookie. Blessings! Rachael

Bakegleder said...

Love your blogg! And I love this recipe, taste nice and so good working with.

Love from Norway

Deedee from Serbia said...

I'm not really Your friend, but I am sooooo making this tomorrow!!!

Anonymous said...

Great recipe!
Reminds me a lot of the consistency of gingerbread men. I ended up making whipped cream stuffed cookies with these.

Anonymous said...

I just tried this recipe and it turned out fantastic. Chewy and moist without spreading! Magical! Thanks a bunch!

Nikki K said...

I keep forgetting to tell you how much I love this recipe! The first double batch I made only yielded about 2 dozen cookies because I couldn't stop eating the dough! Then I only had about 18 cookies to decorate because I kept eating the finished cookies. Maybe next time I'll make a triple batch?

I doubt I'll ever even try another chocolate cookie recipe because like you said, this is the "End all" recipe. Why look any further?

Thanks Georganne, you are so sweet to share this amazing recipe.

(The rest of you, get out there and make these. I promise you won't be disappointed!)

Ashley Contreras said...

I have a question, Can these and the vanilla sugar cookies be frozen and then defrosted and decorated? i will be going to Colorado and there is an event I need to make cookies for. I was going to bake them early morning the day we leave and freeze them when I get to the destination and then decorate a few days later. If you could let me know as soon as possible that would be great. Thank you!

LilaLoa said...

@Ashley Contreras -- YES! Absolutely! Make sure you let them cool before freezing them or they will stick together!

LilyBella said...

Hi,
This recipe looks fantastic, and I'll definitely make it soon! I just wanted to clarify though - I'm from Australia, and "shortening" is a bit of a broad term here - Do you use animal fat based shortening? Vegetable based?
Here, we have "lard", "dripping" (beef based fat, I think), "copha" (vegetable / coconut, used in making chocolate crackles normally)... If in doubt, should I just use cooking margarine?
Thanks in advance.

Georganne said...

Oooh, I definitely meant vegetable based shortening. But honestly, you can just leave it out and the cookies are still wonderful!

LilyBella said...

Thanks! I'll use copha (vegetable shortening), it looks like a fantastic recipe and I don't want to change it :)

Sharon Alicea said...

Love your recipe! I made it yesterday for the first time. Wow! simply tasty. And the aroma in my kitchen was heavenly!

cheryl said...

Hi Georganne,
Thank you for your chocolate sugar cookie recipe. I am definitely going to try it!
My reason for writing however, is not because of your recipe or that you generously share your cookie secrets with us but, for that contagiously bubbly personality you have. I am certain that sweet personality of yours could be the cure for any disease, (paper cuts included) wars, persistently gray, rainy days in Portland, and people that think wear stripes with plaids is cool that are over the age of 3.
So thank you again for your fantastic blog that teaches so many of us to be better and better cookie artists and, thank you for your equally fantastic self.
Cheryl

Georganne (LilaLoa) said...

Cheryl -- I simply ADORE YOU!!! Come be neighbors with me!!

PS -- I literally just had the plaid/stripes discussion with my son this weekend!!! His solution was to go back in his room and get a *different* striped shirt to wear with his plaid shorts! I love that boy!

Mandi said...

I made these this week... I have to be honest. I didn't really care for them when I tried the first ones out of the oven. (before anyone sends a Lynch Mob out, understand that I am not a huge fan of chocolate. You may now pass out from shock.)
I figured someone would eat them, so I went ahead and frosted them. Now, for some strange reason I can't stop eating them! I'm pretty sure you weaved some sort of spell into the recipe that is only activated once they're frosted.

Please. For the sake of my sanity and my oddly shrinking wardrobe, remove the spell before they audition me for a blimp position in the Macy's Day Parade!

That is all.

Georganne (LilaLoa) said...

Mandi -- I actually feel the exact same way! I don't love them right out of the oven.... but give them a couple days and some icing....and I'm in love!

Cindy Mendoza said...

Hi..I was wondering, what type pf cocoa do you use for these cookies? Thanks in advance. Love your blogs!!

Georganne (LilaLoa) said...

@Cindy -- I have used pretty much every kind of unsweetened cocoa powder they sell at the grocery store. My current favorite is Beaumont cocoa.

Nola Baldwin said...

I have just baked these today and I did a super duper large one and then covered it in chocolate & then piped a name on it for my grandson. I then did some cookies with the letter A & completely dipped in chocolate and they were delicious. I think I would like them a bit thinner next time I bake them. A very delicious recipe and it will be added to my cookie book! Yummy Delicious. I would have posted a picture but dont know how to.

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