Black Cocoa Chocolate Cut-Out Cookies

Making decorated cookies for Halloween? You might want to switch up your usual sugar cookie recipe for something dark and delicious.

Black cocoa chocolate cut-out cookies use two types of cocoa powder: Dutch-process and black cocoa. Black cocoa is the secret to the Oreo's deep dark color. The trick is, you can't use too much of it, or your recipe will be bitter. A mix of cocoas is just the ticket.

Where to find black cocoa? I like the King Arthur brand. You can also find in on Amazon.

Our other key players are vanilla and espresso powder. You won't taste either in the cookies, but they'll boost the chocolate flavor. (Don't worry about putting espresso powder in cookies for kids...there's a minuscule amount per cookie.)

The result is a substantial, soft, chocolaty cookie with a bit of bend before it breaks. It's said we eat with our eyes first, and these cookies tell the eyes, "This is a CHOCOLATE cookie!"

The dough is thick and brownie-like (yay!). I'm going tell you right now...it's a hard dough to resist if you're a cookie dough lover like I am. I know, I know. We're not supposed to be eating raw dough. Some days, I like living on the edge.

Unlike my regular cut-out cookie dough, this one does need a little chilling before rolling. The cocoa powders and the brown sugar make the dough a little sticky. Never fear - it only needs 30 minutes or so.

When you get ready to roll, mix a bit of cocoa powder with flour for the rolling surface. I like to roll on a piece of waxed paper for easier clean-up.

Black Cocoa Chocolate Cut-Out Cookies

2 1/2 cups unbleached, all-purpose flour
6 tablespoons Dutch-process cocoa
2 tablespoons black cocoa
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup salted butter, cold and cut into chunks
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla
1 teaspoon espresso powder
1 egg

Preheat oven to 350. Line cookie sheets with parchment paper.

Whisk the flour, cocoa powders, baking powder, and salt together. Set aside.

Cream the butter and sugars until fluffy and combined. Stir together the vanilla and espresso powder. Beat in with the egg. On low speed, add the flour/cocoa mixture in three additions. Scrape the bottom and sides of the bowl.

If there are bits of dry flour in the bottom of the bowl, knead the dough together by hand. Wrap in plastic wrap and chill for at least 30 minutes. Dust rolling surface and rolling pin with a mixture of flour and dutch-process cocoa. Roll the dough to a thickness of 3/8". Cut out shapes with a cookie cutter that has been dipped in the cocoa/flour.

Chill the cut shapes for 5-10 minutes before baking. Bake for 9-14 minutes, depending on cookie cutter size. Let cool on the rack for a minute or two, then remove to a wire rack to cool completely.

Decorate with royal icing or buttercream.

Do you ever change up your cut-out cookie recipe?