Looking For The Best Rolled Chocolate Cookie Recipe

Baking By drakegore Updated 16 Nov 2009 , 6:56pm by drakegore

drakegore Posted 10 Nov 2009 , 3:41pm
post #1 of 22

can anyone recommend a great chocolate cookie recipe for cut-out cookies? the ones i have tried so far are dry and don't have much of a chocolate taste. i need a recipe that doesn't have huge spreading or "puffing up" issues. i need a nice flat surface to decorate. but most of all i want "tasty" icon_smile.gif. can anyone point me in the right direction?

thank you!

21 replies
ButtacreamRose Posted 10 Nov 2009 , 6:48pm
post #2 of 22

I use NFSC and make by the half batch.I substituted 1/2 cup cocoa for 1/2 cup flour.
They were too chocolatey for me ,but everyone loved them .Next time I'll only use 1/4 cup.And these don't spread at all.

drakegore Posted 10 Nov 2009 , 7:26pm
post #3 of 22

was 1/2 cup cocoa enough to give them a deep rich color?
did you just use regular hershey's cocoa powder?

Rincewind Posted 10 Nov 2009 , 7:41pm
post #4 of 22

This is my favorite: http://cakecentral.com/recipes/6959/dark-chocolate-rolled-sugar-cookies I think they taste like the cookie part of an Oreo, it that makes a difference one way or another.

CookieMeister Posted 10 Nov 2009 , 7:47pm
post #5 of 22

Haha! Rincewind, thanks for the reminder! I was in my pantry the other night, trying to remember what cookie recipe I saw that I bought the instant espresso powder for. That's the one! icon_biggrin.gif

ButtacreamRose Posted 10 Nov 2009 , 8:09pm
post #6 of 22

drakegore....Yes they were dark dark brown and yes I used regular Hersheys cocoa.

drakegore Posted 10 Nov 2009 , 9:34pm
post #7 of 22

thank you buttacreamrose!

rincewind, when you made your recipe did you use the regular cocoa powder or the dark cocoa powder?

thank you!

cakeymom Posted 10 Nov 2009 , 9:59pm
post #8 of 22

My recipe tastes like a brownie. YUM, YUM.....

1 stick of Butter softened
3/4 cup Sugar
1/4 tsp Salt
1 Egg large
1 1/2 tsp Vanilla
1 1/2 cup AP Flour(Gold Medal)
1/2 cup Ghirardelli unsweetened Cocoa Powder

Cream butter and sugar just until light and fluffy. Mix in egg until yellow disappears. Then add vanilla. Combine sifted cocoa, flour and salt. Slowly add flour mixture to sugar mixture until it just about forms a ball. Then chill until firm. Then ready, set, bake! Bake at 350 for 10-12. P.S.- This recipe is easily doubled in a KA mixer.

KHalstead Posted 10 Nov 2009 , 10:09pm
post #9 of 22


this SERIOUSLY is the BEST recipe ever!! I've lowered the servings to make 6 cookies before and it was STILL good!!!
Tastes like a chewy fudgy brownie, but what I loved about them the most is that they didn't spread at all!
Here are some pics of cookies I made using them and you can see the size of the modelling choc. cut out vs. the cookie, I mean they barely got any bigger at all! They taste sooooooooooooooooooooooooooo good too!!!

cookiemookie Posted 10 Nov 2009 , 10:46pm
post #10 of 22

Totally agree with Rincewind! I'm decorating some right now, they are circles and they totally kept their shape!

If you look in my photos. I have some very recent Halloween cookies that I did. I really enjoy using stencils and having a flat surface to decorate is very important for great results. This recipe fits the bill perfectly!

It also tastes great!


Rincewind Posted 11 Nov 2009 , 2:11am
post #11 of 22
Originally Posted by drakegore

rincewind, when you made your recipe did you use the regular cocoa powder or the dark cocoa powder?

thank you!

I used dark cocoa.

Good luck!

prettyplate Posted 11 Nov 2009 , 10:01am
post #12 of 22

KHhalstead what type of icing did you use on your cookies in the bouquet? The flowers are so pretty.

KHalstead Posted 11 Nov 2009 , 7:37pm
post #13 of 22

it's white chocolate candy clay and then I painted on it with americolor gels

Lita829 Posted 11 Nov 2009 , 8:08pm
post #14 of 22

Thank you ladies for the recipes. I needed another chocolate roll out cookie recipe. The one I have is pretty good but from reading some of the ones posted in this thread....I think I've found one I'm going to stick with.

KHalstead, your cookies are very pretty icon_smile.gif

drakegore Posted 12 Nov 2009 , 1:19am
post #15 of 22

i am baking the dark chocolate cookies now icon_smile.gif.
they aren't out of the oven yet, so i can only report so far that the dough tastes great, lol. super easy dough to work with too.


cylstrial Posted 15 Nov 2009 , 2:31am
post #16 of 22

This is a great thread to find! The only problem now is that I can't decide which recipe I want to make.

Thanks for sharing everyone!

aundrea Posted 15 Nov 2009 , 3:00am
post #17 of 22

these sound amazing! thanks for sharing the receipes. think ill try some during the holidays.

drakegore Posted 15 Nov 2009 , 2:23pm
post #18 of 22

just checking in for my last report on the dark chocolate recipe:

they baked wonderfully with NO spreading. nice level tops to decorate on.
lovely, really dark brown color.
they tasted fantastic on the day i baked them with a great texture.
however, on the following day, they didn't taste as great. they were still really good, but the chocolate taste had mellowed a bit. perhaps that is normal with chocolate cookies.

cylstrial Posted 15 Nov 2009 , 6:22pm
post #19 of 22

Those turned out fantastic! They are adorable!!

CookieO Posted 15 Nov 2009 , 6:29pm
post #20 of 22

those are PRETTY!

cakeymom Posted 16 Nov 2009 , 5:27pm
post #21 of 22

No, that's not normal to loose the chocolate taste. Which cocoa did you use? I use Ghirardelli and I can promise you they still have that brownie cookie taste. Try my recipe I promise you, it's a can't miss with it.

BTW, your cookies are pretty!!!! thumbs_up.gif


drakegore Posted 16 Nov 2009 , 6:56pm
post #22 of 22

thank you cakeymom!

i used the hershey's dark chocolate. i will try the your recipe and the ghiradelli next week. my son is enjoying the experimenting, lol. he's 6 and never met a cookie he didn't like icon_smile.gif.


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