20 Sweets in 20 Weeks - #2 Chocolate Cut-Out Cookies

Oh dear - as you can see this recipe did not go to plan.

I was so sure that the freezing and refrigerating of the dough would produce perfectly shaped cookies, but sadly I was wrong. I think it has a lot to do with the oven in my new house - methinks I need to get an oven thermometer to see what is going on in there. I think it is far hotter than what the temperature dial says and therefore it totally melted the butter in these cookies before they got a chance to bake properly.

Luckily they still tasted quite good - albeit a bit crispy. But nice and chocolately and not too sweet. Oh and in case you were wondering the cookie up the top is supposed to be a flower and the one below a cow - it looks like the cow is transforming into a bison!


Chocolate Cookies (from Confetti Cakes for Kids by Elisa Strauss)
Makes approximately 12 x 3 inch cookies

11 ounces all-purpose flour
1/4 tsp salt
1/2 tsp baking soda
6 ounces bittersweet chocolate, chopped
8 ounces unsalted butter
8 ounces granulated sugar
1 large egg
1 tsp vanilla extract

1. In a medium bowl, sift together the flour, salt and baking soda. Set aside.
2. Melt the chocolate either in a double boiler over medium heat or in the microwave in 15 second increments.
3. In the bowl of a standing mixer with a paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and vanilla and beat until combined.
4. Set the mixer to low speed and add the melted chocolate.
5. Add the flour mixture in 2 batches, scraping down the bowl after each addition. Beat until the dough just comes together, being careful not to overmix.
6. Turn out the dough onto a lightly floured surface. Form the dough into a bowl, wrap it in plastic and refrigerate for 30 minutes.
7. Place the dough between 2 pieces of parchment paper and roll out to 1/4 inch thick. Transfer the dough to the refrigerator and chill for at least 1 hour.
8. Cut out cookies in the desired shapes and place at least 1 inch apart on a half-sheet pan lined with parchment paper or an ungreased nonstick cookies sheet. Transfer to the refrigerator and chill for at least 15 minutes or until they are stiff.
9. Preheat the oven to 350 F.
10. Bake until the cookies are firm to the touch, about 10 minutes.
11. Let the cookies cool completely before decorating.

And what did Zoe think of these cookies you may ask...


She definitely approves :)