Dark Chocolate Rolled Cookies (UK and Doubled Version)
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Recipe type: dessert, cookies
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 cookie sheets full
 
A dark, rich, fudgy chocolate cookie that holds shape very well by cutters and/or embossers. Works very well with royal icing to complement the dark flavour. Yield will vary by cutout shape, but expect to get three to four standard cookie sheets' worth of shapes out of a batch.
Ingredients
  • 550 g Strong Flour (if substituting for Plain Flour, lower this to 390 g and expect more spread)
  • 115 g cocoa (unsweetened)
  • 1 tsp baking powder
  • ¼ tsp salt
  • 340 g softened butter
  • 525 g granulated sugar
  • 3 large eggs
  • about 1 tsp Super Concentrated Halal Madagascan Vanilla Extract (or about 2 tsp regular vanilla extract)
Method
  1. Combine the flour, cocoa, baking powder, and salt. Set aside.
  2. Cream the sugar and the butter together.
  3. Add the eggs and vanilla to the creamed mixture; beat until thoroughly combined.
  4. Gradually add the dry mix into the creamed mixture. The dough will be very soft and sticky.
  5. Lay out a long strip of plastic wrap on the counter. Scrape the dough out of the bowl onto the middle of the wrap and flatten. Wrap tightly and refrigerate for at least two hours, up to two days, or freeze.
  6. Preheat oven to 190 C, preferably not a fan oven (the cookies will spread more, but if all you have is fan, drop the temperature to 180 C).
  7. Dust a work surface with cocoa powder (a spoonful in a fine-mesh metal sieve works very well). Break off a chunk of the refrigerated dough and put the rest back in the fridge. Knead the chunk just enough to make it pliable and place it on the dusted surface, dust the top with more cocoa, and roll it to ¼" thickness (roller guides are very helpful for this). Cut as desired. This dough holds its shape fairly well, including taking relief impressions.
  8. Place on parchment on baking sheets with about ½" between cookies. Chill cut cookies right on the pan in the fridge for 15 minutes.
  9. Bake for 9-10 minutes or until the tops look thoroughly cooked. Do not overbake; the cookies should be soft with slightly crispy undersides. Overbaking makes the chocolate bitter and the texture too hard.
  10. When re-rolling leftovers, add more chilled dough each time, and be sure to re-dust surfaces with more cocoa.
  11. Allow to cool for 5-10 minutes on baking sheets before moving, especially for delicate designs.
  12. Once thoroughly cool, they can be eaten plain for those who like a dark taste, or decorated with royal icing for a sweeter taste.
Recipe by Eat The Evidence at https://www.eat-the-evidence.com/recipe-archive/dark-chocolate-rolled-cookies/