C <3′s B and B <3′s C

At my bridal shower, my dear friend Alyssa gave me a set of three cookie cutters – a C, a B, and a heart. Of course, C stands for my name and B stands for my husband. How cute! I’m so glad I finally got to use them. To celebrate Valentine’s Day, I broke out the cookie cutters and chose Dorie Greenspan’s recipe for chocolate roll-out cookies. However, I made one little ever-so-delicious change: I added some peppermint oil to make chocolate peppermint cookies! Of course, being a Dorie recipe, it did not disappoint. I’d highly recommend this recipe when you have the itch to use your rolling pin and cutters, and wanting something different than a plain ol’ sugar cookie :)
Chocolate Roll-Out Cookies
Courtesy of Dorie Greenspan, via Epicurious.com

2 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon (optional) (I ommitted since I added peppermint oil)
3 ounces bittersweet chocolate, chopped
1 cup (2 sticks) butter, room temperature
1 1/3 cups sugar
1 large egg
1/2 teaspoon vanilla extract
Sprinkles or other sugar decorations (optional)
Royal Icing (optional)

Sift first 5 ingredients and cinnamon, if desired, into medium bowl. Stir chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Set aside. Using electric mixer, beat butter in large bowl at medium speed until smooth and creamy, about 2 minutes. Add sugar and beat until mixture is pale and fluffy, about 2 minutes. Add egg; beat until well blended, about 1 minute. Reduce speed to low and beat in vanilla and chocolate. Add flour mixture and beat on low speed just to blend.

Gather dough into ball; divide in half. Form each half into ball and flatten into disk. Wrap disks separately in plastic and chill until firm, at least 4 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled. Let stand at room temperature 30 minutes before rolling out.

Position rack in center of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.Working with 1 disk at a time, roll out dough between 2 sheets of waxed paper to 1/8-inch thickness for smaller (2-inch) cookies and 1/4-inch thickness for larger (3- to 4-inch) cookies. Using waxed paper prevents you from adding too much flour, which will make the cookies tough.Using decorative cookie cutters, cut out cookies. Cold dough is much easier to work with. If it gets warm as you’re cutting out the cookies, place the dough—waxed paper and all—in the freezer for about 5 minutes.Use an offset spatula to peel away the excess dough and transfer the cookies to parchment-lined baking sheets, spacing 1 inch apart. Gather scraps, roll out dough, and cut more cookies, repeating until all dough is used. If not icing cookies, decorate with sprinkles or other sugar toppings, if desired.Bake 1 sheet at a time until cookies are firm on top and slightly darker around edges, about 9 minutes for smaller cookies and up to 12 minutes for larger cookies. Line baking sheets with fresh parchment as needed. Cool completely on rack.

Decorate cookies with royal icing if desired. DO AHEAD: Cookies can be made 4 days ahead. Store between sheets of waxed paper in airtight containers.

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10 Responses to “C <3′s B and B <3′s C”

  1. 1

    Elly — February 15, 2008 @ 2:46 am Reply

    Oh yum, chocolate cookies are so good. Those are so cute!

  2. 2

    MrsPresley — February 15, 2008 @ 4:48 am Reply

    those are so cute! you’re right, dorie never disappoints!

  3. 3

    ~Amber~ — February 15, 2008 @ 4:05 pm Reply

    These are so adorable!!! I bet they tasted awesome.

  4. 4

    VeggieGirl — February 16, 2008 @ 5:05 pm Reply

    such gorgeous cookies!! happy belated Valentine’s Day :0)

  5. 5

    ashley — February 20, 2008 @ 6:26 pm Reply

    next time i go to make DH sugar cookies, i’ll myself these! they look great!

  6. 6

    Stacey — February 21, 2008 @ 2:21 am Reply

    I made these cookies with peanut butter frosting last weekend and all I can say is WOW! Definitely one of my new favorite cookie recipes.

  7. 7

    Alyssa — April 18, 2010 @ 11:39 pm Reply

    I know you posted this recipe a looong time ago, but I just came across the "shout out" while looking around your blog! Yay for my cookie cutters!!:)

  8. 8

    MrsPresley — April 5, 2011 @ 1:11 am Reply

    those are so cute! you're right, dorie never disappoints!

  9. 9

    Elly — April 5, 2011 @ 1:11 am Reply

    Oh yum, chocolate cookies are so good. Those are so cute!

  10. 10

    ashley — April 5, 2011 @ 1:11 am Reply

    next time i go to make DH sugar cookies, i'll myself these! they look great!

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