These melt in your mouth cookies will be the hit for this year and a staple for the coming years. You can consider it as a homemade gift to family and friends.
This recipe makes a pretty large batch, about 4 1/2 dozens to enjoy (of course it could be plus or minus depending on the cutters size). The most important is to use a good quality of cocoa because it’s all about the chocolate taste.
The recipe calls for:
- 400g butter unsalted and softened
- 2 cups sugar
- 4 1/2 cup all purpose flour sifted
- 1 1/2 cup cocoa powder sifted
- 2 large eggs
- 1 tsp salt
- 2 tsp vanilla
Cream the butter and sugar together in the bowl of an electric mixer on low to medium speed. Add eggs slowly and mix. Make sure to scrape down the bowl with your spatula and mix again. Add vanilla extract and stir briefly.
Sift your dry ingredients together. (Flour, cocoa powder and salt) then add them to the mixture. Mix on low speed, when it clumps around the paddle attachment it’s ready. It’s also important at this stage not to over mix the dough. Place in the fridge for a minimum of 1 hour. Roll out the dough and cut out cookie shapes.
Preheat your oven to 180°C. Bake cookies for 8-12 minutes or until the center of the cookie no longer looks wet. Again the baking time will depend on the size of your cookie.
When baking cookies, I usually line the baking tray with parchment paper, it helps cookies to bake evenly and it’s easy to slide the cookies off of the baking sheet without breaking them. Let cookies cool to room temperature then serve.
You can also check last year’s scrumptious Christmas shortbread cookies.