- 16
Ingredients
- 2 1/2 cups all purpose flour
- 1/2 cup cocoa (I used Hersheys dark cocoa)
- 1/2 tsp salt
- 1 c unsalted butter softened
- 1 c sugar
- 1 large egg
- 1 tsp vanilla
Preparation
Step 1
1. Sift cocoa into bowl, then add flour and salt. set aside.
2. Cream butter (or margarine whichever you use) and sugar until light and fluffy. Add egg, & vanilla. Mix till well blended. Use paddle for this.
3. With mixer on low, add flour mixture gradually to creamed mixture until two are thoroughly blended.
4. At this point you need to check your dough. Due to humidity, you may or may not need a bit more flour.
At this point you can CHILL the dough.
If you use a silicone mat, and nothing will stick at all. Cut out the shapes, then put them on the mat, and placed the trays in the freezer for about 5-8 min, (as long as it took me to roll out the second tray of cookies) then popped them into the oven.
BAKE at 350 12-16 min depending on size and thickness. Length of baking time is going to depend on the size of your cookie.
Smaller cookies cook faster than larger ones. Always try to keep same size cookies on sheet together. Cookies cook from outside in. Another factor is going to be how thick the cookies are. And how hot your oven runs. Never trust recipe in how long to cook a cookie. Cookies will cook for 5 more min after pulling out of an oven. Its called carry over cooking. Plus unless you have recently calibrated your oven, you cannot be positive on how hot it is running.
For me I can tell by smell and once I am sure the doughy texture is about gone. I then pull them out and let them sit on the sheet for about 2-3 min, then throw them on the rack to finish cooking. I would say for the large cake cut out cookies I made, at over 1/4 of an inch thick, I probably cooked them about 10 min easy. Not much longer.