These chocolate sugar cookies are a delicious treat whether you choose to decorate them or eat them as is with a cup of coffee. Based on my classic butter cookie recipe they are soft, crisp and buttery. Also, they do not spread, making them ideal for shaped and decorated custom cookies.
Make sure the butter and eggs are room temperature.
Sift together the flour, cornstarch, cocoa powder, and salt.
Place butter and sugar in your mixing bowl and mix on medium until light and fluffy. Do not skip this step or the cookies will be very dense.
Add eggs one at a time slowly, mixing each well until incorporated.
When both the eggs are added. Continue mixing on medium heat for about two more minutes.
Next, add the vanilla.
Followed by the flour. Do not over mix once the flour is incorporated.
Bring the dough together and divide into two discs.
Wrap in cling/plastic wrap for at least 1 to 2 hours.
Once the dough is chilled; roll dough on a lightly floured surface evenly.
Cut out desired shaped cookies and place them on a cookie sheet one inch apart.
I prefer to chill the cookies while the oven is preheating.
Preheat the oven to 180 C / 356 F.
Bake cookies for about 8 to 10 minutes depending on the thickness of the cookies.
When baked let cool on the tray for 7 to 10 minutes then transfer to a cooling rack to cool further.
You can eat these cookies as is or decorate them with royal icing or fondant.
This cookie recipe can be halved or double without any issues.
The dough can be kept in the fridge for up to 4 days or
Frozen for up to three months. If frozen thaw in the fridge overnight before you roll out.
The baked cookies will stay at room temperature for up t 4 weeks but best eaten within a few days.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you