Wednesday, February 13, 2013

Star's Favorite Sweets: Dark Chocolate Love Cookies

Today I am sharing with you one of my new favorite cookie recipes: The Perfect Dark Chocolate Sugar Cookie.  This recipe comes courtesy of Rosie who is the author of one of my favorite blogs, Sweetapolita.  This blog is constantly inspiring me to bake.  My mouth waters just looking at the pictures of her amazing sweet concoctions!  The Perfect Dark Chocolate Sugar Cookie recipe was posted just before the Holidays and I knew I had to try it.  Adding chocolate to anything, even a traditional sugar cookie recipe, is bound to produce delicious results, right?  Let me tell you, it did!  These cookies were such a hit at my annual holiday cookie exchange party that I decided to make them again for Valentine's Day.  My husband loves having home baked cookies out on the counter so I thought I'd surprise him with these love cookies for Valentine's Day.

I must admit, this recipe is quite tedious as it has various steps involving chilling dough, rolling it out, re chilling, cutting shapes, re chilling, etc. but let me tell you, it is well worth it and all of the steps really do matter!  If the steps are followed correctly, this recipe produces the most amazing dark chocolate sugar cookie (which must be why Rosie named them "The Perfect Dark Chocolate Sugar Cookie").  These cookies keep their shape and are an awesome blank canvas for decorating!  They are firm enough to hold together nicely when you pick them up but have a bit of chewiness when you bite into them.  You'll thank me for this one!


      6 cups all-purpose flour, sifted
      1-1/4 cups dark cocoa powder
      1 teaspoon salt
      2 cups (4 sticks) unsalted butter, softened
      2 cups granulated sugar
      1 cup light brown sugar
      3 eggs, cold
      2 teaspoons pure vanilla extract


  1. 1. In large bowl, sift together flour, cocoa powder and salt. Set aside.
  2. 2. In an electric mixer fitted with the paddle attachment, cream butter and sugars until fluffy and pale, about 5 minutes. Beat in eggs until just combined.
  3. 3. Add flour mixture and mix on low speed until thoroughly combined. Add vanilla and blend.
  4. 4. Remove 1/2 of dough from bowl, make a ball, and place on a large piece of plastic wrap on counter.Wrap the sides of wrap over the ball, then press down with the palm of your hand and make a disc about 2" thick. Finish wrapping the disc with the plastic wrap. Repeat with 2nd half of dough. Chill both discs of dough for about 45 minutes.
  5. 5. Remove one disc and remove plastic wrap. Place on top of a large piece of parchment paper (I use a silicone rolling mat underneath to ensure it doesn't slip while rolling, but you can even dampen counter so the parchment sticks a bit.), then place two 1/4" wooden dowels on either side of your dough, then another sheet of parchment paper.
  6. 6. Roll dough (this will require a bit of elbow grease for the first few minutes until it softens up a bit) so it's flush with dowels--they will ensure that your dough is even thickness.
  7. 7. Preheat your oven to 325° F. Slide your parchment paper and dough onto a board, then place in refrigerator for about 15 minutes.
  8. 8. Remove from fridge, and cut your shapes using the cutters of your choice, placing them on a baker's half sheet lined with a silicone baking mat (or parchment), with 2" clearance around each one and the edge of sheet. Place sheet with cookies into freezer for 15 minutes before baking. Bake until cookie edges are just crisp, about 16 minutes.
  9. 9. Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling.

Photos courtesy of Sweetapolita

Happy Baking!


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