No-Spread Chocolate Sugar Cookie Dough

Here is a classic recipe with a chocolatey twist. This is a rich dough that is great for cookie cutters because it holds its shape.
Here is a classic recipe with a chocolatey twist. This is a rich dough that is great for cookie cutters because it holds its shape.
Complexity
Easy
Total Time
30-45 minutes
Servings
20-25 cookies
  • 1. Whisk Together Dry Ingredients

    In a large bowl, whisk together the flour, corn starch, salt, and cocoa powder.

  • 2. Cream Together Wet Ingredients

    In another large bowl, cream the sugar and butter together. Add the egg and vanilla extract and mix until combined.

  • 3. Add Dry & Wet Ingredients Together

    Add the flour mixture to the wet ingredients and mix until the dough comes together.

  • 4. Roll Out & Chill Dough

    Transfer the dough to a sheet or parchment paper, and roll out until about ¼ inch thick. Cover with a second piece of parchment paper and chill for at least one hour.

  • 5. Cut Out Shapes

    Use a cookie cutter to cut out your shapes.

  • 6. Bake and Enjoy!

    Bake at 350° for 10-12 minutes.