Published by St. Martin's Griffin
If you have a fan-forced oven, reduce the temperature stated in the recipes by 25°F (20°C).
Remember that larger cookies take longer to bake than smaller ones.
Total Timeunder 4 hours
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Cocktail Party, Family Get-together, game day
Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturechocolatey, sweet
Type of Dishcookie, dessert
- 8 oz (225 g) unsalted butter (room temperature)
- 8 oz (225 g) light brown sugar
- 1 large egg (room temperature), beaten
- 15 oz (430 g) all-purpose flour
- 1 oz (30 g) unsweetened dark cocoa powder
Place the butter and sugar in a mixing bowl and beat with an electric mixer until light and creamy. Gradually add in the egg until it is fully incorporated.
Sift in the flour and cocoa powder and mix on a slow speed until the ingredients begin to form a ball. Remove the dough from the bowl and wrap it in plastic wrap. Refrigerate for at least an hour until firm.
Preheat the oven to 350°F (180°C/gas mark 4). Allow the dough 10 soften slightly at room temperature, then roll it out on a lightly floured surface to the required thickness.
Cut out shapes using a cutter, then carefully lift the cookies with a palette knife and place them, evenly spaced, on a baking sheet lined with parchment paper. Bake the cookies for 10 to 12 minutes until they are just firm to the touch. Allow the cookies to completely cool on a wire rack before decorating.
2014 Quarto Inc.