> Simply Perfect Chocolate Sugar Cookies
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Simply Perfect Chocolate Sugar Cookies

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Simply the perfect chocolate sugar cookies! With a soft & tender center, crisp edges, and no spreading whatsoever as they bake.

How was your Thanksgiving?
Mine was great!  I worked my heiny off, you guys.  I mean, wow.  Like, 3 straight days on my feet.  One recipe after another, nonstop.  I was a machine!  Everything was made from scratch, right down to the French-fried onions on the green bean casserole.  It was awesome, and there was TONS of food.  I had a great time in the kitchen with my mom and brother-in-law, and it was great to see everyone, especially my brand-new baby niece!


We got home on Friday evening, just in time to have a day and a half with the other side of my family.  So nice.  And Sunday I was all over town looking for the Christmas tree, and then setting it up and decorating it.  I’m so happy we are now officially in the Christmas season!

Simply the perfect chocolate sugar cookies! With a soft & tender center, crisp edges, and no spreading whatsoever as they bake.

INGREDIENTS
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1 tablespoon oil (light/neutral flavor such as canola, grapeseed, or light olive oil)
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 large egg
  • 1/4 cup cornstarch
  • 1/2 cup unsweetened cocoa powder
  • 1 1/4 to 2 cups all-purpose flour


INSTRUCTIONS
  1. Cream the butter, oil, sugar, vanilla and salt in the bowl of a stand mixer fitted with a paddle attachment, just until the mixture is smooth. (Do not over beat, as this will incorporate air into the dough, which may lead to spreading.)
  2. Add the egg and mix just until incorporated.
  3. Mix in the cornstarch, cocoa powder and 1 1/4 cups of the flour.
  4. Continue adding flour until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl.  (You may not need all the flour.)
  5. Preheat the oven to 375 degrees F.
  6. Roll the dough to a thickness of 3/8-inch, between two sheets of parchment paper. (Rolling pin rings will help you to achieve an even thickness.)
  7. Cut shapes using a cookie cutter.
  8. Bake on parchment-lined baking sheets for 9 to 12 minutes, or until the cookies look dry on the surface, and feel firm around the edges and set in the middle.
  9. Cool completely, then decorate with royal icing.

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