Ingredients
Wet Ingredients
- 100 g (1/2 cup) unsalted butter, softened
- 80 g (2/3 cup) powdered sugar
- 1 egg, at room temperature
- 1 tsp vanilla extract
Dry Ingredients
- 180 g (1 1/2 cups) all-purpose flour
- 25 g (1/4 cup) unsweetened cocoa powder
- 1 pinch of salt
- 1/2 tsp baking powder (optional)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare 1–2 perforated baking sheets by lining them with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, salt, and optional baking powder to ensure they are evenly combined and remove any lumps.
- Cream butter and sugar: In a large bowl, use an electric mixer or stand mixer with paddle attachment to beat the softened butter and powdered sugar until the mixture becomes smooth and creamy, creating a fluffy base for your cookie dough.
- Add egg and vanilla: Incorporate the egg and vanilla extract into the butter and sugar mixture, mixing until fully blended for a rich and flavorful dough.
- Combine with dry ingredients: Gradually add the sifted dry ingredients into the wet mixture on low speed, mixing just until combined to avoid overworking the dough and to maintain tender cookies.
- Chill the dough: Use a pastry scraper to gather the sticky dough into a ball, wrap it tightly in plastic wrap, flatten it into a disk shape, and chill in the refrigerator for at least 20 minutes to firm up.
- Roll and firm the dough: Roll the dough between two sheets of parchment paper to about 1/8 inch (3 mm) thickness, then place it in the freezer for 10–15 minutes to make cutting easier and more precise.
- Cut out shapes: Use cookie cutters to cut your desired shapes from the chilled dough and arrange them on the prepared baking sheets, leaving a small space between each cookie.
- Bake the cookies: Bake the cookies in the preheated oven for 8–10 minutes or until the edges are firm and the centers remain slightly soft, ensuring a perfect chewy texture.
- Cool the cookies: Allow the cookies to cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely before decorating or serving.
Notes
- Using room temperature butter and egg helps achieve a smooth and uniform dough.
- The baking powder is optional and can be omitted if you prefer a denser cookie.
- Chilling the dough is crucial for easy rolling and cutting, and it helps prevent spreading during baking.
- Parchment paper helps with rolling out and prevents sticking, as well as easy transfer to the baking sheet.
- These cookies can be stored in an airtight container at room temperature for up to one week, or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American