Chocolate Cutout Cookies (Soft and Tender) 朱古力印模曲奇(鬆化口感)

This is my chocolate version of the cutout cookies that was adapted from Vanilla Bean Cutout Cookies in which I replaced 15% of the flour with unsweetened cocoa powder. The percentage of cocoa powder could be adjusted according to taste or the brand being used.

These cookies are very soft and tender in texture and please visit Vanilla Bean Cutout Cookies for more pictures (as I was too lazy). If you prefer crispy and crunchy cookies, please visit my other blog post, Chocolate Cutout Cookies (Crunchy).

Chocolate Cutout Cookies (Soft and Tender)

Makes 25


136 g cake and pastry flour
24 g unsweetened cocoa powder
70 g icing sugar
A pinch of salt
115 g unsalted butter, cold and cubed
1 (about 17 g) egg yolk, large
1/2 tsp vanilla bean paste or pure vanilla extract (optional)


低筋麵粉 136克
無糖可可粉 24克
糖粉 70克
鹽 少許
無鹽牛油(凍和切件) 115克
大蛋蛋黃 1個(約17克)
雲尼拿醬或純雲尼拿香油(選用) 1/2茶匙

Directions 做法

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, cocoa powder, icing sugar and salt. Stir well. Add cold butter cubes and mix on the lowest speed until mixture resembles breadcrumbs or wet sand. If you don’t own a stand mixer, rub cold butter cubes into the flour mixture with your fingertips until the mixture resembles breadcrumbs.

Add egg yolk and vanilla bean paste. Mix on lowest speed until several large clumps have formed. Gently press clumps together to form a dough.

Roll dough in between pieces of parchment paper or silicone mats for even better results to 1/4″ thickness (I use chopsticks as my guide for thickness) then remove the top paper. Lightly brush the cookie molds with flour and cut out as many shapes as possible. Collect dough scraps, reroll and cut out the shapes one more time. Freeze shapes for at least 10 minutes before baking.

Preheat oven to 325ºF/160ºC. Arrange shapes on a parchment paper-lined baking sheet. Bake for approximately 20 minutes or until the cookies start to get golden around the edges (adjust baking time according to your own oven). Let cookies sit a few minutes on the sheet before transferring to a cooling rack to cool completely.
焗爐預熱325ºF/160ºC ,把曲奇排放在墊了牛油紙的烤盆上,放入焗爐焗約20分鐘或至曲奇邊緣微微轉金黃色後取出,請根據自家焗爐調整火力和時間,讓曲奇在烤盆上靜置數分鐘後可轉移到鐵架完全放涼。

Repeated usage of dough will toughen the dough resulting in cookies that are hard in texture. To reduce the amount of leftover dough, I would join dough pieces together wherever possible. See the video below for a demonstration.

Do you notice where I connected the pieces of dough?

If you want to republish this recipe, please link back to this post.

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