Chocolate Sugar Cookies?

LesGateauxCheri Posted 9 May 2009 , 12:32am

post #1 of 24

So, everyone that I've been selling cookies to loves the taste of my sugar cookies. I am very happy with the recipe and they always turn out so good. But now I'd like to branch out and offer a chocolate sugar cookie. Anyone know how I would do that? Should I just add cocoa powder to the original recipe?
Thanks!

cindy531 Posted 9 May 2009 , 12:41am

post #2 of 24

Did you do a search in the recipes area? I believe there is a recipe there.

Do you mind sharing the recipe you use for your sugar cookies? I have to make 100 cookies for next weekend. Would love to try your recipe since it is so well liked.

Cindy

mariela_ms Posted 9 May 2009 , 12:52am

post #3 of 24

I have no answer for you, but I would like to know also. I use the NFSC recipe here and I love it. I was even wondering of simply substituting some cocoa powder for the flour to make it chocolate....maybe that might work who knows... I need to experiment.

Please share your chocolate sugar cookie recipe!

LesGateauxCheri Posted 9 May 2009 , 12:53am

post #4 of 24

Cindy-
I haven't checked the recipe section. I will do that.
The sugar cookie recipe that I use is the thick-cut out one from allrecipes.com. It is AMAZING. They always turn out so soft and thick. They are buttery and just melt in your mouth. I made a huge batch for my dad's work - Target over Christmas. I didn't have to decorate them - I just cut out xmas shapes. He said everyone asked what bakery he got them at. haha. They have always been a hit and I have never had an issue with the recipe.
Give it a try.

Lcubed82 Posted 9 May 2009 , 3:40am

post #5 of 24

I have seen cake recipes (Martha Stewart on the Today Show most recently) that simply sub 1/2 cup cocoa for 1/2 cup flour. I have not tried this, but it might work for cookies too.

LesGateauxCheri Posted 9 May 2009 , 1:31pm

post #6 of 24

Thanks everyone. Mariela, I might try that. I'll see how it turns out. I kind of wanted to use the sugar cookie recipe I already use because it works so well. I'll experiement and report back.

verono Posted 9 May 2009 , 5:17pm

post #7 of 24

Quote:

Originally Posted by LesGateauxCheri

Cindy-
I haven't checked the recipe section. I will do that.
The sugar cookie recipe that I use is the thick-cut out one from allrecipes.com. It is AMAZING. They always turn out so soft and thick. They are buttery and just melt in your mouth. I made a huge batch for my dad's work - Target over Christmas. I didn't have to decorate them - I just cut out xmas shapes. He said everyone asked what bakery he got them at. haha. They have always been a hit and I have never had an issue with the recipe.
Give it a try.

The Best Rolled Sugar Cookies??
That's the ones I use... sooo good!

cindy531 Posted 9 May 2009 , 7:34pm

post #8 of 24

Chocolate Sugar Cookie Recipe:

http://www.cakecentral.com/cake_recipe-4863-4-Chocolate-Sugar-Cookies.html

Les, there are tons of sugar cookie recipes on allrecipes.com...can you give me the name of the one that you use?

Thanks!

Lcubed82 Posted 10 May 2009 , 3:26am

post #9 of 24

I checked Peggy Porchen's book out of the library. She says to change out 1/2 cup flour with 1/2 cup cocoa in her recipe. She also suggests other changes- adding lemon zest and juice, orange zest and juice.

Joanne914 Posted 10 May 2009 , 12:00pm

post #10 of 24

http://www.cakecentral.com/cake_recipe-2136-CHOCOLATE-ROLLED-COOKIES.html

this recipe has been used by quite a few people here...it's in the recipe section

Joanne914 Posted 10 May 2009 , 12:05pm

post #11 of 24

LesGateauxCheri...I was wondering the same thing as Cindy531...which recipe do you use from Allrecipes for your sugar cookies? I have always used NFSC, but am always game to try something new. I went to Allrecipes and there are a LOT of sugar cookie recipes. Could you give us the link to the one you use? Thanks!

lostbaker Posted 10 May 2009 , 4:09pm

post #12 of 24

I think this could be the one she is talking about. Am I right LesGateauxCheri?
http://allrecipes.com/Recipe/Sugar-Cookie-Cutouts/Detail.aspx

LesGateauxCheri Posted 10 May 2009 , 4:55pm

post #13 of 24

Hi everyone,
Actually, this is the recipe that I use:
http://allrecipes.com/Recipe/Thick-Cut-Outs/Detail.aspx
They are the best cookies I have ever tasted and so easy to make. All of my customers say they are the best they have tasted as well. They don't puff up too much - so the cutouts that you do hold their shape so well. Give it a try.

MBalaska Posted 4 Nov 2013 , 3:30am

post #14 of 24

I'm experimenting with chocolate roll-out cookie recipes. Any idea how the most beloved choc cookie 'Oreos' can be made without EGGS?

there are none listed in the ingredients. no eggs. just sugar, flour, cocoa, oil, salt, vanilla & chemicals. I think that oreos are just the holy grail and I'm having a pipe dream here.

SuddenlySeymour Posted 5 Nov 2013 , 2:50pm

post #15 of 24

I've used this recipe to great success, though I followed a couple of the suggestions in the comments and use 2 eggs and 12 tablespoons of cocoa powder. I also don't chill it as much. Many times, I've just rolled it out and cut immediately and chilled for half an hour or more before baking. It barely spreads at all that way so is great for cutout shapes to be decorated.

http://allrecipes.com/Recipe/Chocolate-Cut-Out-Cookies/Detail.aspx

GeminiRJ Posted 5 Nov 2013 , 6:30pm

post #16 of 24

I've had this recipe for a while, but never tried it. You will notice that it does not have eggs.

http://www.thevintagemixer.com/2012/10/homemade-oreo-cookie-recipe/

MBalaska Posted 5 Nov 2013 , 8:23pm

post #17 of 24

Quote:

Originally Posted by SuddenlySeymour

I've used this recipe to great success, though I followed a couple of the suggestions in the comments and use 2 eggs and 12 tablespoons of cocoa powder. I also don't chill it as much. Many times, I've just rolled it out and cut immediately and chilled for half an hour or more before baking. It barely spreads at all that way so is great for cutout shapes to be decorated.

http://allrecipes.com/Recipe/Chocolate-Cut-Out-Cookies/Detail.aspx

SuddenlySeymour: that is almost exactly my recipe (with only 2 eggs). and it tastes like brownies. Delicious but it's soft.

So I decided to look at the oreo cookie, and it's ingredients. I altered my recipe and used egg whites only, and it made a nice cookie, firm but chewy. It rolled well, kept it's shape, and was nice & sturdy after baking. It didn't bend and crack the hardened icing. (I'm experimenting as usual) the pumpkins in my avatar today were made with this dough.

However,I think that 350 degrees for 10 mins. was too hot for the dough, I'm trying it again soon at 325 degrees for about 15 mins.

MBalaska Posted 5 Nov 2013 , 8:25pm

post #18 of 24

Quote:

Originally Posted by GeminiRJ

I've had this recipe for a while, but never tried it. You will notice that it does not have eggs.

http://www.thevintagemixer.com/2012/10/homemade-oreo-cookie-recipe/

GeminiRJ: a chocolate cookie with White Chocolate Ganache, Intriguing combination.

SuddenlySeymour Posted 8 Nov 2013 , 1:47pm

post #19 of 24

Quote:

Originally Posted by MBalaska

SuddenlySeymour: that is almost exactly my recipe (with only 2 eggs). and it tastes like brownies. Delicious but it's soft.

So I decided to look at the oreo cookie, and it's ingredients. I altered my recipe and used egg whites only, and it made a nice cookie, firm but chewy. It rolled well, kept it's shape, and was nice & sturdy after baking. It didn't bend and crack the hardened icing. (I'm experimenting as usual) the pumpkins in my avatar today were made with this dough.

However,I think that 350 degrees for 10 mins. was too hot for the dough, I'm trying it again soon at 325 degrees for about 15 mins.

Yeah, now that you mention it, it does taste a bit brownie-ish. Maybe that's why I like it so much. :) I haven't had a problem with them being soft, though. They've wound up fitting the "firm but chewy" description of the other cookie.

But don't mess with success if you found one that's just right.

rjcakes Posted 8 Nov 2013 , 6:06pm

post #20 of 24

In Fran Bigelow's "Pure Chocolate" cookbook, she has a recipe for chocolate cookies that can be used for ice cream sandwiches or other uses...I've made them and sandwiched ganache in between and everyone loved them. These might be the type of cookie you're looking for...I can't recall if they use eggs or not. You may also have luck with a chocolate sable recipe, they don't always have eggs in the recipe.

Good luck!

MBalaska Posted 8 Nov 2013 , 8:53pm

post #21 of 24

This is all for fun, of course, the quest for a chocolate roll out cookie dough that is to my taste..

I think that it's the icing that messes with the cookie flavor. We don't put RI or Glace icing on brownies. I put real chocolate fudge icing or ganache on brownies. Even if I like the taste of the brownie style cookie without the icing, and most of them are good, once I decorate with RI or GI the taste is just not right.

Or, as you say, the no egg-or-egg white only cookies are superb for a buttercream filled sandwich cookie, a ganache filling, or for ice cream sandwiches. (rich buttery creamy fillings)

This recent recipe I tried was made with cocoa, sour cream and baking soda. This is from the CookieCrazie website.

http://www.cookiecrazie.com/2012/01/cookiecraziebasics-chocolate-cut-out.html

This recipe is my favorite so far. It tasted like a chocolate cake donut and reminded me of chocolate graham crackers. Truthfully these cookies would have been perfection with a thin layer of a chocolate donut glaze. Which means decorating with sprinkles. And that may just be the answer to my quest.

The super sugary Royal Icing and Glace Icing just don't compliment the soft mellow slightly bitter taste of a good chocolate cookie.

Smallfrye Posted 9 Nov 2013 , 3:20am

post #22 of 24

I use this one when I want to make chocolate cookies. I love it! It holds it shape so well and taste amazing. My kids love them for ice cream sandwhiches lol. She has other recipes on her blog and her work blows me away evertime she post new cookies.

http://www.cookiecrazie.com/2012/01/cookiecraziebasics-chocolate-cut-out.html

Brooks321 Posted 17 Nov 2013 , 9:29pm

post #23 of 24

For chocolate sugar cookies I use 2 eggs, 1 1/2 cups flour, 1/3 cup cocao, 1/2 cup softened butter, 3/4 cup sugar, 1 teaspoon vanilla, 1/2 teaspoon baking powder, 1/4 teaspoon salt. Mix the butter and sugar untill smooth, stir in the egg and vanilla. Then add the flour, cocoa, baking powder, salt. Roll out the dough and cut it into shapes you want. Put the cookies on buttered baking sheet. Bake at 375 degrees for about 17 minutes.

HauteCoutureCookies Posted 17 Nov 2013 , 9:59pm

post #24 of 24

Here is a recipe I use. I dont even like chocolate but these are DELICIOUS!

The End-All Chocolate Cookies Recipe-LilaLoa

1 cup butter

1/4 cup shortening

1 1/2 cups granulated sugar

2 eggs

1 teaspoon vanilla

1 teaspoon salt

3/4 teaspoon baking powder

2/3 cup cocoa

3 or 3 1/2 cups flour

Cream butter, shortening and sugar together. Add eggs and vanilla. Mix well. Add baking powder and salt and mix again. Stir in the cocoa until well blended. Add flour 1 cup at a time. IF YOU ARE GOING TO MAKE COOKIES RIGHT AWAY, ADD 3 1/2 cups flour. If you are going to "chill" the dough, or just wait for another day to make your cookies, STOP AT 3 cups. It will be totally soft and look all wrong, and you will want to ignore me completely and add more flour, but I'm telling you -- DON'T DO IT. Practice self-restraint. You will be glad you did, and I will be proud of you. Roll out on lightly floured surface. Bake at 375 F for 6 1/2 minutes.