Sweetapolita's Perfect Dark Chocolate Sugar Cookies Recipe

Yield: Approx. 30 medium cookies, depending on shapes/size

Buttery, crisp, and super-chocolaty, these sugar cookies are ideal for decorating, snacking, tea-time, or gifting. If the steps are followed, they will keep their shapes well and won't expand while baking.

Ingredients:

• 6 cups (750 g) all-purpose flour, sifted
• 1-1/4 cups (137 g) dark cocoa powder (Valrhona)
• 1 teaspoon (8 g) salt
• 2 cups (454 g) (4 sticks) unsalted butter, softened
• 2 cups (400 g) granulated sugar
• 1 cup (228 g) light brown sugar
• 3 eggs, cold
• 2 teaspoons (10 ml) pure vanilla extract

Instructions:

1. In a large bowl, sift together flour, cocoa powder, and salt. Set aside.
2. In an electric mixer fitted with the paddle attachment, cream butter and sugars until fluffy and pale, about 5 minutes. Beat in eggs until just combined.
3. Add the flour mixture and mix on low speed until thoroughly combined. Add vanilla and blend.
4. Remove 1/2 of the dough from the bowl, make a ball, and place it on a large piece of plastic wrap on the counter. Wrap the sides of the wrap over the ball, then press down with the palm of your hand and make a disc about 2" thick. Finish wrapping the disc with the plastic wrap. Repeat with the second half of the dough. Chill both discs of dough for about 45 minutes.
5. Remove one disc and remove the plastic wrap. Place it on top of a large piece of parchment paper (you can use a silicone rolling mat underneath to ensure it doesn't slip while rolling, or dampen the counter so the parchment sticks a bit), then place two 1/4" wooden dowels on either side of your dough, followed by another sheet of parchment paper.
6. Roll the dough (this will require a bit of elbow grease for the first few minutes until it softens up a bit) so it's flush with the dowels - they will ensure that your dough has an even thickness.
7. Preheat your oven to 325°F. Slide the parchment paper and dough onto a board, then place it in the refrigerator for about 15 minutes.
8. Remove from the fridge and cut your shapes using the cutters of your choice, placing them on a baker's half sheet lined with a silicone baking mat (or parchment), with 2" clearance around each one and the edge of the sheet. Place the sheet with cookies into the freezer for 15 minutes before baking.
9. Bake until the cookie edges are just crisp, about 16 minutes.
10. Cool the sheets on wire racks for 10 minutes, then gently remove the cookies and place them on wire racks to finish cooling.

Notes: The cookies may be stored at room temperature in an airtight container for up to 2 weeks. They also freeze well in an airtight container.

Recipe courtesy of www.sweetapolita.com