Chocolate Cut Out Cookies
Chocolate cut out cookies are made with cocoa powder and dipped in melted chocolate. This no-chill dough creates cookies that don’t spread in the oven!
Who else is feeling the love this week? Valentine’s Day calls for all the chocolate desserts and this year I made simple chocolate cut-out cookies. They are dipped in melted chocolate and topped with sprinkles!
Why You Will Love This Recipe
This recipe is derived from my cut-out sugar cookie recipe. The dough requires no chilling and the cookies are easy to make in just a few steps. Just roll, cut and bake! The best part is the cookies won’t spread in the oven.
Chocolate cut out cookies are perfect not only for Valentine’s Day, but for any special occasion! Use any shaped cookie cutter you’d like. These cookies would make a good addition to the Christmas cookie plate too! If you are looking for more Valentine’s day cookies, try these heart-shaped chocolate chip cookies!
- Unsalted butter: Bring the butter to room temperature, but make sure it is still slightly cool. This is especially important in warm or humid climates.
- Cocoa powder: Use good quality unsweetened cocoa powder for the best results.
- Confectioners’ sugar: Also known as powdered sugar, this is used to sweeten the cookies, but also keep them soft.
- Vanilla: Use good-quality pure vanilla extract for the best flavor.
How to Make Chocolate Cut Out Cookies
- Whisk the flour, cocoa, baking powder and salt in one bowl.
- In a separate bowl, beat together the butter and confectioners’ sugar.
- Mix in the egg and vanilla until combined.
- Add the dry ingredients and mix just until incorporated.
- Roll the dough on a lightly floured surface (don’t worry the flour won’t appear on the cookies once they are baked!). Cut out the cookies and place on a parchment-lined baking sheet.
- Bake at 400 degrees F for 8 minutes. Cool on a wire rack before dipping in chocolate and adding sprinkles.
There are a few tips I find helpful for this recipe. Use a good quality cocoa powder since this will be the predominant taste in the cookies. I prefer Ghirardelli unsweetened cocoa powder. When cutting out the cookies, I like to dip the cookie cutter in flour so the dough doesn’t stick to it.
Bake similar sized cookies on the same baking sheet. Bigger cookies will take a minute or two longer to bake and smaller cookies will burn if waiting for the bigger cookies to finish. Wait for the cookies to cool completely before dipping chocolate. If you have trouble melting chocolate, be sure to read my tips for melted chocolate.
Storage: Chocolate cut out cookies will last in an airtight container at room temperature for 5 days or in the refrigerator for a week. If you choose to frost the cookies, then they will last only a few days as frosting can make the cookies moist and soft. Fortunately, melted chocolate does not have this effect in my experience.
Freezing: You can also freeze the baked cookies and store them in an airtight container in the freezer for up to 3 months. Chocolate cookie dough can also be frozen for up to 3 months. Wrap securely in plastic wrap or place in an airtight container and label with the date. Defrost in the refrigerator before bringing to room temperature and baking.
Most likely the butter was too warm, which can easily happen in a warm or humid climate. If you’re baking in batches, make sure the baking sheet isn’t hot, which can also cause the cookies to spread.
They are either over-baked or the dry ingredients weren’t measured properly. I suggest using a kitchen scale to measure flour correctly.
Yes, because there is no baking soda in this recipe you can use Dutch process or natural cocoa (either works!)
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Get the Recipe: Chocolate Cut Out Cookies
Cut Out Sugar Cookies
- 2 cups (250 g) all-purpose flour
- ¾ cup (72 g) unsweetened cocoa powder
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 cup (226 g or 2 sticks) unsalted butter, , room temperature
- 1 ½ cup (187 g) confectioners’ sugar
- 1 large egg,, room temperature
- 2 teaspoons pure vanilla extract
- Preheat oven to 400° F. Line baking sheets with parchment paper and set aside.
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, combine softened butter and confectioners’ sugar using a hand mixer.¹ Beat until light and fluffy, about 1 to 2 minutes. Add the egg and vanilla, and beat until thoroughly incorporated, about 30 seconds. Scrape down sides as necessary.
- With mixer on low, slowly add flour mixture to the bowl. The dough is ready when most of it sticks to the paddle. When touched, it has a little give, but does not stick to fingers.
- Flour the work surface and roll dough to about 1/4-inch thick, using flour for dusting as necessary (flour will dissolve and not show up on the cookies). Use cookie cutters to cut cookies and place on prepared baking sheet. Gather scraps and reroll dough when necessary.
- Bake for 7 to 8 minutes, rotating halfway through. Allow cookies to cool on baking sheet for 2 minutes, then transfer to wire rack to cool completely. Dip in melted chocolate and add sprinkles if desired.