Now that you have my basic sugar cookie recipe, let's move to my chocolate cut-out recipe.
I love making chocolate cookies on occasion......not only because chocolate is AMAZING (!) but because the dark background of the cookies really makes certain designs pop.
All I've done for my recipe is modify my regular sugar cookie recipe. I didn't want to mess with the success I've had with the original......so I traded out some of the flour in the original recipe and added cocoa instead. It works well.....and is very yummy if I do say so myself. I also add expresso powder to intensify the chocolate flavor. Mmmmmm.....
Notice I use THREE different kinds of cocoa. What did you expect from someone as CRAZIE as me?! I love the black cocoa I get from the Mennonite store in central Missouri because of its rich black color and earthy taste. (HERE is the location if you're interested in exactly where I get it. It's a small store in a remote Mennonite community.) Many readers have said they've had trouble finding black cocoa. You can get it from King Arthur Flour HERE, but it is quite expensive.
Black cocoa is not necessary to make a great chocolate cookie.....so if you can't obtain it.....just skip it. (And if you want that rich black color in your dough, just add some Americolor Super Black gel. hee hee) I believe most of the great flavor comes from the other two cocoas anyway. I highly recommend the Special Dark Cocoa from Hershey's.
1 1/2 cups sugar
1/2 tsp vanilla
1/2 cup sour cream
4 1/4 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
Cream butter and sugar. Beat in egg, vanilla, cocoa, expresso powder & sour cream.
Everything else is the same after mixing up the dough.
Here's some of my favorite chocolate cookie designs.....(Click on the photo to see the blog post.)
Hey....and what a lovely way to end the post.....with some Valentines cookies made with the chocolate dough. :)