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)
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)
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.
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?
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