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.
這是朱古力口味印模牛油曲奇,配方修改自雲尼拿印模曲奇,EC把麵粉的15%改成無糖可可粉。由於不同牌子的可可粉濃度和個人口味有別,大家可自行增減可可粉的比例。

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).
EC太懶惰沒有拍照,欲看圖片做法詳情請參考雲尼拿印模曲奇。這是口感柔軟鬆化的曲奇食譜,喜歡曲奇口感鬆脆的話可參考這款朱古力印模曲奇(鬆脆口感)食譜。


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

Makes 25
25塊份量

Ingredients

136 g cake and pastry flour
24 g unsweetened cocoa powder
60 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)

材料

低筋麵粉 136克
無糖可可粉 24克
糖粉 60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.
麵粉,可可粉,糖粉和鹽放入攪拌盆中混合均勻,加入凍的牛油粒,用廚師機(使用攪拌槳配件)最低速將材料打至濕沙或麵包糠狀,沒有廚師機可用手指頭把牛油粒捽入乾粉中直至成麵包糠狀。

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.
加入蛋黃和雲尼拿醬最低速拌至材料結成大塊,取出用手輕輕整合成麵糰。

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.
麵糰上下各放一張牛油紙防黏(用矽膠墊效果會更好),用麵棍將麵糰壓平至1/4“厚(EC用筷子放在麵糰兩旁作協助),移除表面的牛油紙,在曲奇印模上掃上薄薄的一層麵粉防黏後印出所需形狀(請盡量善用位置印出最多的形狀),收集餘下的麵糰輕輕按成一糰,壓漙後重複印模過程一次,把印好的曲奇放進冰格冷凍至少10分鐘。

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.
反覆按壓麵糰循環使用會令麵粉出筋以致曲奇口感變硬。為了減低剩餘麵糰數量,可以的話EC會盡量把麵糰接駁使用。以下是接駁麵糰的方法。

Do you notice where I connected the pieces of dough?
看到麵糰接駁位在哪兒嗎?

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