recipe from: browneyedbaker.com
This recipe does take a little patience because there is quite a bit of waiting time between batches, but it is definitely worth it! I promise you'll get into a rhythm, and that helps so much! We made these for T's office Christmas party and they were a huge hit! We just used store bought buttercream frosting to frost these and keep them simple, but you can get as fancy as you want. :) I am not usually a huge fan of chocolate cookies but I ate way too many of these! They are seriously so yummy! Enjoy! :)
- 6 cups all purpose flour
- 1 1/4 cups cocoa powder
(I used "Premium Cocoa" which is a blend of natural & dutched cocoa. I'll post a photo at the bottom!)
- 1 teaspoon salt
- 2 cups unsalted butter, room temperature
- 2 cups granulated sugar
- 1 cup light brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
1. Whisk the flour, cocoa powder, and salt in a large bowl. Set aside.
2. Use an electric mixer on medium speed to beat together the butter and both sugars.
3. Add eggs and mix to combine. Scrape sides of bowl as needed.
4. Add the vanilla extract, beat to combine.
5. With the speed set on low, slowly add flour mixture. Beat until just combined.
Mine got pretty thick towards the end and I had to switch to a rubber spatula!
6. Divide this dough in two and shape each half into a 2" high round disk. Wrap each with plastic wrap and place in the refrigerator for at least 45 minutes.
7. Take one piece of dough out of the refrigerator and roll out the dough between two sheets of parchment paper. Roll to about 1/4" thickness. Ours weren't totally even.. but they all turned out okay ;)
8. Transfer the parchment paper and dough onto a cookie sheet, we used a cutting board, and place in the fridge for about 15 minutes.
9. During those 15 minutes, preheat oven to 325 degrees F. Also line your cookie sheets.
10. Remove the rolled out dough from the fridge and use a cookie cutter to cut your shapes. Place on a prepped cookie sheet. Be sure to leave about 1"-2" between cookies.
11. Gather up any excess dough, re-roll and repeat step 10 until all of the dough has been used.
12. Place the baking sheets with cut out cookies into the freezer for about 15 minutes.
13. Remove from freezer and bake about 15-17 minutes.
14. Repeat the process with the second disk of dough.