Chocolate Cookies

This image courtesy of Sian Irvine


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.

Makes30 Cookies

Cooking Methodbaking



Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party, Cocktail Party, Family Get-together, game day

Recipe Coursedessert

Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentelectric mixer

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


  1. 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.

  2. 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.

  3. 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.

  4. 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.


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