Sugar cookies are well loved by lots of kids—but have you ever thought of making a chocolate version? Soft and packed with chocolate flavour, these are a nice change from the usual sugar cookie. Try making them thin and filling them with ice cream, drizzling them with chocolate to make them extra special, or filling with chocolate ganache and giving as a gift. Whatever you do, I promise they won't be around long, as their siren call will beckon you to the cookie jar over and over.
3 cups flour
2/3 cup unsweetened cocoa
3/4 tsp salt
1/2 tsp baking powder
1 cup unsalted butter, softened
1 1/2 cups sugar
1 tsp vanilla extract
In the bowl of an electric mixer, cream the butter with sugar until light and fluffy. Stop the mixer, scrape down the sides of the bowl, and then add the eggs and vanilla and continue to beat until well mixed.
In a different bowl, whisk together the flour, cocoa (sift if there's lumps), salt, and baking powder. Gradually add to the butter mixture with the mixer on low, until it's just combined.
Turn the dough out onto your counter and shape it into two disks. Wrap each in cling wrap, and put in the fridge to chill for about an hour.
Preheat the oven to 350 F.
Roll out the cookie dough on a lightly floured counter to about 1/4 inch thickness (thinner, such as 1/8 will make a crisper cookie). Cut into shapes and bake on a parchment paper lined baking sheet for about 9-11 minutes. Transfer finished cookies to a wire rack to cool. Once the cookies are cooled, you could drizzle them with melted chocolate as a nice finishing touch.
Makes about 3 dozen medium sized cookies, or 65 1 1/2 inch cookies
Adapted from Smitten Kitchen