Chocolate Star Cookies

Chocolate Star Cookies is rated 5.0 out of 5 by 1.
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Prep Time: 20 minutes
Cook Time: 8 minutes
Servings: 40

This easy-to-mix chocolate dough yields three batches of cookies, including these star-shaped cookies plus cookie sandwiches that can be filled with frosting or ice cream. Or simply use all three batches to make these easy yet festive sparkling stars so you'll have plenty to share at a cookie swap. The dough disks can be stored in the refrigerator for up to 3 days or in the freezer for up to 1 month. If freezing the disks, wrap them in plastic wrap and then place in sealable plastic bags. Thaw overnight in the refrigerator before using.

Ingredients:

  • 24 Tbs. (3 sticks) (12 oz./375 g) unsalted butter, at room temperature
  • 3 cups (21 oz./655 g) firmly packed light brown sugar
  • 3 eggs
  • 1 Tbs. vanilla extract
  • 3 1/2 cups (17 oz./530 g) all-purpose flour
  • 1 cup plus 2 Tbs. (3 1/2 oz./105 g) unsweetened cocoa powder
  • 1 1/2 tsp. baking soda
  • 1 1/2 tsp. cream of tartar
  • 3/4 tsp. salt
  • 1/4 cup (1 1/2 oz./45 g) coarse sugar, or as needed 

Directions:

In a large bowl, using an electric mixer, beat the butter and brown sugar on medium speed until creamy. Add the eggs and vanilla and beat until smooth. In another bowl, stir together the flour, cocoa powder, baking soda, cream of tartar and salt. Reduce the speed to low, add the flour mixture to the butter mixture and beat until blended.

Turn the dough out onto a floured work surface. Divide the dough into 3 equal pieces, pat each into a flat disk and wrap separately in plastic wrap. Refrigerate 1 disk for at least 1 hour to use now, and store the remaining 2 disks for future use (see note above).

Preheat an oven to 350°F (180°C). Line 2 baking sheets with parchment paper.

On a work surface, place the disk between 2 sheets of plastic wrap and roll out about 1/8 inch (3 mm) thick. Using a 2-inch (5-cm) star-shaped (or other) cookie cutter, cut out cookies. Transfer them to the prepared sheets, spacing them 1 1/2 inches (4-cm) apart. Gather the scraps, reroll and cut out more cookies. Sprinkle the cookies with the coarse sugar.

Bake the cookies until the edges are crisp, 8 to 10 minutes. Transfer the baking sheets to wire racks and let the cookies cool briefly on the sheets, then transfer the cookies to the racks and let cool completely. Each disk makes about 40 cookies; makes 3 cookie dough disks total.

Adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006)

Rated 5 out of 5 by from Delicious! I didn't use cream of tartar, and reduced the suger amount by a third. It turned out perfect chocolate cookies.
Date published: 2014-12-22
  • y_2019, m_12, d_10, h_19
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