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Valentine’s season is one of my favorite times of yearto make decorated cookies (second only to Christmas). One thing I like about Valentine’s cookiesis that you can get away with just a simple shape (a heart) and three colors (red, white, and pink) and still make some really special cookies.
For Valentine’s cookies I often set aside my “regular” sugar cookie recipe and make some delicious Chocolate rolled cookies. In fact, this recipe is so delicious I should reallypull it out more often! This recipeis a slight variation of a recipe a friend gave me several years ago.
Chocolate Rolled Cookies
1 cup butter
2/3 cup granulated sugar
1/2 cup brown sugar
1 egg
2 Tablespoons chocolate liqueur or extra strong coffee (this can be made with about 1 teaspoon of instantespresso dissolved into 2 Tablespoons warm water)
1 teaspoon vanilla extract
1/2 cup cocoa powder
3 cups all purpose flour
1/2 teaspoons baking soda
1/4 teaspoonsalt
Directions:
1.) Sift together (or gently stir with a whisk) the flour, cocoa powder, baking soda and salt. Set aside.
2..) With an electric mixer cream together the butter, granulated sugar and brown sugaruntilfully incorporated and fluffy.
2.) Beat in egg,coffee or liqueur, and vanilla.
3.) Add in flour/cocoa mixtureabout 1 cup at a time. Blend until fully incorporated.(If you are using a hand mixer you may need to add the last cup of flour by hand).
4.)Divide doughinto two or three large balls, place in aplastic bag and chillin the refrigerator 1-2 hours (if you’re in a hurry, you can chill the dough for about 20 minutes in the freezer).
5.)Once chilled, work with one ball of dough ata time, and roll onto a lightly floured surface. I find it works best to place a sheet of parchment paper on top of the dough, and then roll on top of the parchment. This prevents the dough from sticking to your rolling pin, and you also don’t need to add as muchextra flour (as youwould without the parchment).
6.) Cut out desiredshapes with cookie cutters and place on a baking sheet.
7.)Place the baking sheet (with cookies on it) in the freezer about 5 minutes (this helps the dough keep it’s shape when baked).
8.) Bake cookies for 7-10 minutes (depending on size)in a 350*F oven.
9.) Allow cookiesto cool on baking sheet a few minutes and then transfer to awire cooling rack.
10.) Decorate as desired.
Recipe Source- Glorious Treats
HERE ismy royal icing recipe as well as lots of decoratingtips to get you started.
HERE is a decorating tutorial from Karen’sCookies thatshows several of the same decorating techniques I used for theseValentine’s cookies.
Happy Baking!
How to Make Chocolate Rolled Cookies
Chocolate Rolled Cookies
This recipe is so delicious that you will reallywant it to use it all year long.
5 from 4 votes
Print Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dessert
Cuisine American
Servings 16
Calories 170 kcal
Ingredients
- 1 cup butter
- 2/3 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 2 tablespoons chocolate liqueur or extra strong coffee this can be made with about 1 teaspoon of instant espresso dissolved into 2 Tablespoons warm water
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 3 cups all purpose flour
- 1/2 teaspoons baking soda
- 1/4 teaspoon salt
Instructions
Sift together (or gently stir with a whisk) the flour, cocoa powder, baking soda and salt. Set aside.
With an electric mixer cream together the butter, granulated sugar and brown sugar until fully incorporated and fluffy.
Beat in egg, coffee or liqueur, and vanilla.
3Add in flour/cocoa mixture about 1 cup at a time. Blend until fully incorporated. (If you are using a hand mixer you may need to add the last cup of flour by hand).
Divide dough into two or three large balls, place in a plastic bag and chill in the refrigerator 1-2 hours (if you’re in a hurry, you can chill the dough for about 20 minutes in the freezer).
Once chilled, work with one ball of dough at a time, and roll onto a lightly floured surface. I find it works best to place a sheet of parchment paper on top of the dough, and then roll on top of the parchment. This prevents the dough from sticking to your rolling pin, and you also don’t need to add as much extra flour (as you would without the parchment).
Cut out desired shapes with cookie cutters and place on a baking sheet.
Place the baking sheet (with cookies on it) in the freezer about 5 minutes (this helps the dough keep it’s shape when baked).
Bake cookies for 7-10 minutes (depending on size) in a 350*F oven.
Allow cookies to cool on baking sheet a few minutes and then transfer to a wire cooling rack.
Decorate as desired.
Nutrition
Calories: 170kcalCarbohydrates: 36gProtein: 4gFat: 1gSaturated Fat: 1gCholesterol: 12mgSodium: 93mgPotassium: 99mgFiber: 2gSugar: 17gVitamin A: 40IUCalcium: 31mgIron: 2mg
Keyword chocolate rolled cookies
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Karenb says
When you measure your dry ingredients, flour, sugar & cocoa powder, do you spoon these ingredients into measuring cup and level off or scoop directly out of flor bag, sugar bag & cocoa canister. I always use metric weights for accuracy so not sure how you “measure” your ingredients. Please reply, these look so good, I want to make them for Valentine gifts.Reply
- Betsy D Breglia says
I found this recipe on your web years ago. I use it for every holiday! They are soo good, thank you!!Reply
- Angela O says
How do you get your icing so red?
Reply
- Glory says
I use Americolor brand gel coloring in “Super Red”.
- Sara says
I’m doing this next month and I’m wondering how many cookies this will make?
Reply
- Krataiku says
Fantastic cookies! I made them without the baking soda, and they were a little bitter. I wanted to leave out the leavening, so they would not puff out. Is the baking soda in the recipe for leavening, or to balance the acidity of the chocolate?
Reply
- Glory says
With the recipe as is (with baking soda), the cookies do not puff up much and keep their shape beautifully! Make sure the dough is nice and cold before you bake the cookies.
I can’t imagine what would make the cookies bitter at all, they should be quite sweet (although I suppose any chocolate flavor could be described as bitter?). The baking soda will not make any difference in sweetness or bitterness. The flavor of these cookies is (and should be) quite similar to a brownie.
- Jill says
I just made this recipe I used coffee and made bear shapes. Such rich flavor! Love them. I can’t fit my sheets in my freezer but they still held shape really well. Thank you
Reply
- Lacey says
I just made these today, the dough tastes lovely and your cookies look gorgeous. But for some reason I found the dough very dry. I followed the recipe exactly, is there something I might of done? Or can do?
Reply
- Barb Miller says
Just made these with Christmas cutouts! Very good!
Reply
- samantha says
for the cocoa powder is Hershey’s Cocoa, Natural Unsweetened good for this or should it be sweetened?
Reply
- Glory says
Yes, this is unsweetened cocoa. My favorite brands are Ghirardelli or Valrhona, but Hershey’s will work as well.
- Paprika says
They look so yummy! I want to try this recipe so badly, by any chance do you have this recipe in grams? I’m having trouble with calculating cups.
Reply
- Glory says
Thanks for the comment. I’m sorry I am only familiar with American measurements, but feel free to use google to find a good conversion chart and you can convert the measurements.
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