Chocolate Sugar Cookies

My very good friend, Soraya, left to do her MBA in NYC last week (conflicted emotions, on one hand super happy for her, on the other totally envious and sad that I don’t get to hang out with her for a while) and considering she’s been asking me for cookies for almost a year… I whipped her up an batch of Dinosaur Chocolate Sugar cookies (the cookie cutters were hers) and decorated them with colourful royal icing.

Typically, I forgot to take pictures of the adorable little dinosaurs, so I had to whip up another batch last night (sans dino cookie cutters as I’ve returned those to Soraya) to share the recipe with you lot. It’s super easy, and so yummy and great for a simple snack. I brought a few tins of the stuff to the office today and am hoarding a smaller tin for my cubicle mates.

Chocolate Sugar Cookies

  • 360g flour
  • 75g cocoa powder
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 227g unsalted butter, softened
  • 350g caster sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  1. Combine the flour, cocoa powder, salt, and baking powder in a medium sized bowl and set aside
  2. Cream the butter and sugar with your mixer until light and fluffy, about 4-5 minutes, then beat the eggs in one at a time. Add the vanilla and beat in again until the mixture has incorporated and looks fluffy and white
  3. Dump the flour mixture in and beat on medium speed until combined
  4. Turn the batter out onto a piece of cling wrap and double wrap it before popping it in the fridge to chill for an hour
  5. When ready to bake, preheat the oven to 180C and line your baking trays with baking paper (I recommend preparing 4 trays so you can keep baking and cutting at the same time)
  6. Take out half of the dough and put the rest back into the fridge, roll out onto a lightly floured surface. You may need to knead the dough a little to keep it firm. Cut out your desired shapes, then transfer them to the baking trays. Chill the cut out cookies in the fridge for about 10 minutes before popping them into the oven, and bake for 10 minutes for a slightly chewier cookie, or up to 12 minutes for a crunchy one
  7. Cool completely on a wire rack before storing in airtight containers or pretty cookie tins you picked up one night in Ikea when you weren’t meant to be shopping for anything
  8. You may choose to eat them plain, or pipe with royal icing, or slather on some buttercream/chocolate ganache & pistachio sprinkles

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