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« Recipe: Dark Chocolate Sugar Cookies »

Dark Chocolate Sugar Cookies

Adapted from

Yield: approximately 30 cookies


6 c all purpose flour

1 1/4 dark cocoa powder

1 t salt

2 c (4 sticks) unsalted butter, softened

1 c light brown sugar

3 eggs, cold

2 t pure vanilla extract


Preheat oven to 325 degrees F

In large bowl, sift together flour, cocoa powder and salt. Set aside.

In a standing mixer, cream butter and sugar until creamy. Beat in eggs, one at a time, until just combined.

Add flour mixture and mix on low speed until thoroughly combined. Add vanilla and mix in.

Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour.

Roll the cookie dough out on parchment paper to 1/4 inch thick, dusting with flour as necessary. Slide the parchment paper and dough onto a cookie sheet, and refrigerate for about 15 minutes.

Remove rolled dough from the refrigerator and cut into the shape(s) of your choice. Place the cookies in the freezer for 15 minutes before baking.

Bake until cookie edges are just crisp, approximately 16 minutes.

Cool the cookies on the parchment for 10 minutes before removing the cookies.