Rich Chocolate Cutout Cookies Recipe

Indulge in these intensely rich, dark chocolate cutout cookies! Baking up to a decadent almost-black hue, they're the perfect treat with a glass of cold milk. Ideal for Halloween decorating – create spooky shapes or even a haunted house! This recipe makes approximately 44 cookies (2-3 inches each). Get ready for a chillingly delicious experience. Prep time includes chilling time.

Prep Time 120 mins
Cook Time 160 mins
Calories 72.8 kcal
Protein 2g
Rating 5.0 (2 Reviews)
Rich Chocolate Cutout Cookies 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rich Chocolate Cutout Cookies

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How to Make Rich Chocolate Cutout Cookies

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, whisk together 2 1/2 cups (300g) all-purpose flour, 3/4 cup (60g) unsweetened cocoa powder, 1 teaspoon baking powder, and 1/2 teaspoon salt.
  3. In a separate bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups (300g) granulated sugar using an electric mixer until light and fluffy (about 3-4 minutes).
  4. Beat in 1 large egg, 1 large egg yolk, and 1 teaspoon vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  6. Divide the dough in half, shape each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or until firm.
  7. Remove one disk from the refrigerator and let it sit at room temperature for about 15-20 minutes to soften slightly.
  8. Lightly dust a clean work surface with cocoa powder. Place one sheet of parchment paper on the surface, then roll out the dough between the parchment paper to 1/4 inch thickness.
  9. Carefully transfer the dough (still between parchment sheets) to a baking sheet and freeze for 15 minutes to firm up.
  10. Remove the top sheet of parchment paper. Use cookie cutters to cut out desired shapes. Gently remove excess dough and place cookies evenly spaced on the baking sheet.
  11. Freeze the cut cookies for another 10-15 minutes to prevent spreading.
  12. Bake for 10-12 minutes, rotating the baking sheet halfway through, until the edges are set and the cookies are firm to the touch.
  13. Let the cookies cool completely on the baking sheet before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

22g

Fat

11g

Carbs

3g