Here's a great recipe for chocolate cut-out cookies. I have tried several recipes for chocolate cut-out cookies before and most of them came out a little dry; when rolling them out the dough cracks. But this recipe does not have that problem. You roll the dough out between two pieces of parchment paper and it rolls out beautifully! Not sticky, not dry, but very moist and perfect! I cut out hearts for Valentine's day, but this recipe can be used any time of year. It is found in the February 2009 issue of Everyday Food.
Chocolate Sweet Hearts
- 1 cup all-purpose flour (spooned and leveled)
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces bittersweet or semisweet chocolate, chopped
- 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
- 1/2 cup packed light-brown sugar
- 1 large egg
- In a bowl, whisk together flour, cocoa, baking soda, and salt. In another bowl set over (not in) a saucepan of simmering water, place chocolate, butter, and brown sugar; stir frequently until almost completely melted. Remove from heat, and stir until completely melted; let cool slightly.
- Add egg to chocolate mixture. With a mixer on low, beat until well blended. Gradually stir in flour mixture (dough will form a ball).
- Divide dough in half; roll out each half on a sheet of parchment paper to a 1/4-inch thickness. Transfer each half (still on paper) to a baking sheet; freeze until firm, about 20 minutes.
- Preheat oven to 350 degrees. Working with one half at a time, flip dough onto a work surface; peel off paper. Using a 2-inch heart-shaped cookie cutter, cut out cookies; place, 1/2 inch apart, on two baking sheets. Bake until firm and fragrant, about 8 to 10 minutes. Transfer cookies to a rack to cool.