Yo’s Chocolate Sugar Cookie Dough
Because CHOCOLATE Makes Every Recipe Better! This recipe is very similar to my classic sugar cookie recipe, with a few added flavours to help create my GIANT Rocky Road Ice Cream Sandwich Cake! It’s buttery, chocolate-y and oh-so-delicious!
Ingredients
Cookie Dough
- 2 cups Butter
- 1 ½ cups Sugar
- 1 ½ cups Brown Sugar
- 1 T Salt
- 2 tsp Vanilla
- 3 Eggs
- 5 cups Flour
- 1 ½ cups Cocoa
- ¾ cups Cornstarch
Tools
- Electric or Hand Mixer
- Paddle Attachment
- Rubber Spatula
- Baking Tray
- Non-Stick Baking Mat
- Parchment Paper
- Rolling Pin
Read It!
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Place flour, cocoa and cornstarch in a bowl. Whisk to combine.
Cream Butter and Sugar
In a separate bowl and using your paddle attachment, cream the butter, sugar, brown sugar, salt and vanilla on medium speed for 3 minutes.
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Add your eggs, one at a time. Turn your mixer back to low speed and mix until the egg is combined. Add your flour mixture.
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Remove the dough form the mixing bowl. You may need to knead it slightly to incorporate all the dry ingredients. Once dough is mixed, divide into two portions and wrap with plastic wrap. Allow your wrapped dough to chill in the fridge for about 20 minutes.
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Remove wrapping from dough. Place dough onto your non stick baking mat. Place parchment paper on top, and roll out your dough to prefered thickness.
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Chill the dough again for 20-30 minutes.
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Once chilled, cut your dough to about 17 x 8 inches. Using a ruler as your guide and a #8 round piping tip, cut holes out of the top similar to the way an ice cream sandwich cookie looks. Bake at 350 degrees on an upside down 12 x 18” cake pan for 30 minutes.
Note: This dough can also be used to bake any shape you desire! You can decorate your cookies with royal icing or rolled fondant as well.
Congratulations you did it!
