Dark Chocolate Sugar Cookies
If you are looking for a foolproof cookie recipe, look no further. These cut-out cookies are not too sweet, and the perfect addition to coffee time, and transport really well for gifts or to bring to a friend’s house to share. This recipe is also so easy to make with kids….I usually find cut-out cookies a messy hassle, but the freezer/parchment paper method make using cookie cutters super simple! Use an egg instead of the flax if you like, they turn out great either way.
Recipe
Dark Chocolate Sugar Cookies
1 cup flour
1/2 tsp baking soda
1/4 cup unsweetened cocoa powder
1/4 tsp salt
1/2 cup dark chocolate chips
1/4 cup butter
1/2 cup lightly packed brown sugar
1 tbsp ground flaxseed
water
Directions
Combine flour, baking soda, cocoa powder and salt in a bowl.
In a saucepan over low heat, combine chocolate, butter and brown sugar until melted and smooth. Remove from heat.
In a measuring cup, mix 1 tbsp ground flaxseed with 2.5 tbsp water and allow to sit for 5 minutes.
Add flaxseed mixture to the chocolate mixture. Gradually add flour mixture to chocolate mixture and form dough into a ball.
Divide dough into three sections, and roll each section to 1/4 inch thickness onto three sheets of parchment paper. Stack each rolled-out section (still on their parchment pieces) and place on a baking sheet. Freeze until firm, about 15 minutes.
Using one section at a time, remove from freezer and cut out cookies, placing them on a cookie sheet with a bit of space between them. Bake for about 10 minutes at 350, until cookies are firm. Allow cookies to cool on the cookie sheet for at least 5 minutes before transferring them to a wire rack.
Recipe makes about 50 small cookies.
Recipe (barely) adapted from Martha Stewart
