Have I ever told you how much I love chocolate? Like, really, really love chocolate. As in, if my DNA were analyzed, I’m probably part cocao bean (I did not spell that incorrectly. Cocao trees produce the beans that are roasted and made into cocoa- chocolate). I’m pretty sure I could qualify as an honorary citizen of Hershey, PA (one of my favorite places on earth). And for all the summers I spent there with them, an entire section of Hersheypark should probably be named after my Aunt Sharon and Uncle Don (or perhaps a building, One with air-conditioning).
Over the years, I’ve collected all of the Hershey’s memorabilia: clothing, jewelry, refrigerator magnets, books, cookbooks, stuffed animals, sports equipment- I’m a walking poster child for Hershey’s, what can I say?
Several years ago, I received a set of Hershey kisses shaped cookie cutters for Christmas, in varying sizes. They’re adorable and I love them. The problem was, it seemed a bit counter-intuitive to use them for regular ol’ sugar cookies. Sure, I could’ve made traditional sugar cookies and then topped them with chocolate icing, but where’s the fun in that?
Problem solver that I am, I took to
my laboratory Google and began searching for a recipe for chocolate cutout cookies.
Um, you guys? There wasn’t one.
Yes, you read that right. There was no recipe for chocolate cutout cookies.
And so, a few years ago, I set out to create one. Because there is no such thing as too much chocolate. Is there?
The final result is a cookie I’ve made several times and always had great results with. The dough is soft and sticky, and works best when refrigerated for a couple of hours (I usually go with 24, not because it requires that much time but because I have a problem with starting and finishing a project in the same day). Additionally, when rolling the dough, I usually forego the usual dusting of flour on my rolling surface and use plain ol’ baking cocoa instead to keep the dark chocolate color.
Here’s the recipe:
1 cup (2 sticks) butter or margarine
3/4 cup brown sugar
3/4 cup baking cocoa
1 tsp vanilla
1 tsp baking powder
2 cups flour
cream butter and sugar. Add cocoa, then eggs and vanilla, then baking powder and flour. Mix until combined, refrigerate 1-2 hours or overnight. Roll, on surface dusted with baking cocoa, then bake in oven preheated to 350 degrees for 8-10 minutes.