CHOCOLATE ROLLED COOKIES

“Hint: Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between two sheets of parchment paper. Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator. Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding any additional flour to your cookies.” – kitchengifts.com

CHOCOLATE ROLLED COOKIES

Ingredients

  • 1 cup unsalted butter
  • 2/3 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 2 Tbsp extra-strong coffee or chocolate liqueur
  • 1/2 cup cocoa powder
  • 3 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Instructions

  1. Cream together the butter, granulated sugar, and brown sugar for 2 minutes. Scrape the bowl and cream the mixture for an additional minute. Beat in the egg and coffee or liqueur. Beat until the liquid is absorbed. Sift together the flour, cocoa powder, baking soda, and salt. Add the flour mixture 1 cup at a time to the butter mixture. Mix well. If you are using a hand mixer you may need to add the last cup of four by hand.
  2. Divide dough and chill. Or divide the fresh dough into thirds and roll between sheets of parchment paper and then chill on a cookie sheet. Bake 6 to 8 minutes at 350 degrees. Allow cookies to cool on the cookie sheet for 5 minutes before transferring to a cooling rack. This dough can be frozen.

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