On to the plate

Experimenting with flavours, colours and style of food served at our place

Chocolate Cookies that hold their shape


I’ve been using a vanilla cookie recipe for the cookies I’ve been decorating with Royal Icing (RI). After 3 weekends with the same recipe I thought it was time to mix things up a bit.

I know you can make gingerbread and chocolate cookies. And chocolate cookies is what I made. Otherwise the title of this post would be a bit strange, wouldn’t it Smile

Dough mixture

I made half a batch of the cookie dough from Sweetapolita’s website. Everything on Rosie’s blog looks fantastic, most things are totally adorable and she even makes the cookies in all their plainness look amazing.

Go check out the post.

Dark Chocolate Sugar Cookies by Rosie


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


  • In a large bowl sift the flour and the cocoa powder together.
  • Add the salt.
  • In a mixing bowl add the butter and both sugars.
  • Cream the butter and sugars until lightened in colour, about 3-5 minutes.
  • Add eggs one at a time and mixing until just combined.
  • Scrape the bowl down as necessary.
  • Add the vanilla extract and mix until blended.
  • Add all the flour and cocoa powder and mix on low until mostly combined.
  • Using a large sturdy spoon chop/mix the dough to incorporate any bits of flour/cocoa that hasn’t been picked up by the mixer.
  • Using waxed paper tip the dough out onto the wax paper (you’ll need to do this in batches due to the volume of dough).
  • Place another piece of wax paper on top and roll to around 5mm thick.
  • Place the rolled dough into the fridge for around 45 minutes.
  • Heat the oven to 160 degrees Celsius.
  • When the dough is thoroughly chilled cut the shapes out.
  • Place the shapes into the freezer for 15 minutes.
  • Bake the cookies for 7 minutes then rotate the tray and continue to bake a further 8 minutes until the edges are crisp.
  • Leave the cookies on the try for 5 minutes before transferring to a cooling rack.

My Notes:

  • I halved this recipe and was so thankful Rosie had given weight measurements.
  • I used only 1 egg.
  • I used my Equagold Dutch Processed cocoa, I think the better quality cocoa you have will make a difference. I almost used my Valrhona cocoa but chickened out.
  • I didn’t use softened butter, it was straight from the fridge which meant it took a little longer to cream. I would do it the same next time.
  • Rosie uses unsalted butter. I found the taste of salt a little too obvious so either I’ll use unsalted butter and the same measurement of salt, or reduce the salt.
  • I didn’t follow Rosie’s instructions to the letter. I found that rolling the dough out, chilling then cutting the shapes worked really well. I think my shapes are as crisp so I’m happy to continue with my slightly adapted method.
  • Some of my cookie cut outs were probably in the freezer a little longer than stated, but it didn’t make any difference, so long as you watch for the crisp edges since a more frozen dough will take a bit longer to bake.
  • I thought the whole chill/freeze thing would make it quite labour intensive. It didn’t really. I had other things to do in-between the chilling/freezing so never felt I was sitting around filling in time.
  • Given how well the edges of the cookies held I’ll continue with the chilling/freezing method since the results are well worth the extra step.
  • The smell of these cookies baking was heavenly. And they taste really good too.
  • There’s been a number of comments saying the cookies were too crunchy. I haven’t found that, there’s a little crunch to the edge but the middles are almost chewy.

Pre and post bakeLook at those photos. The same bit of torn cookie dough is exactly the same after baking. These cookies spread just the slightest amount but still look crisp with very straight edges. frozen cookies

I’ve always boo-hooed the idea of freezing cookie dough mostly because I didn’t think I had space in the freezer, but I had space for this old sandwich tin and it worked out just great.

Bumpy cookies

Well. The last lot I made was from the scraps of the other 3 trays. Even though I chilled the dough before cutting the shapes, then froze them for the same amount of time, I ended up with bumps. I can only put it down to not making a ball of dough, I more or less just pulled it all together and then rolled it. That’s all I can put it down to.

I used these cookies with Royal Icing to make some decorated cookies for ANZAC Day. You could leave them plain or sandwich together with another type of icing/frosting. They are very very tasty.


3 thoughts on “Chocolate Cookies that hold their shape

  1. A great chocolate cookie recipe for decoration is a must. They look so good and chocolaty! I love them for sandwiches

    • I’m glad the first one I tried was a good one. Though I never would have expected any different of a recipe from Rosie. I bet these would be great with your Dulce de Leche. Caramel, yum.

  2. Pingback: Eggless Chocolate Cookies | cookingwithsapana

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