Today we take one step on from the fabulous, and ever so popular, sugar cookie and turn it into the super yummy Chocolate Sugar Cookie, otherwise known in Australia as....The Chocky Bicky!! With one simple step, you will turn the crowd favorite sugar cookie, into a perfect recipe full of dark chocolate lushness, that will win the hearts of your guests and decadent enough to impress the harshest of baking critics.
This little number is incredibly easy to make and perfect for all occasions, whether it is entertaining the kids next door, or an after dinner sweet with coffee, it is a natural born all-rounder. When I get a minute, I am looking forward to decorating these beautiful cookies with various flavors of buttercream and royal icing .... I suspect mint buttercream or raspberry cream cheese fillings are going to be the winners in our house, but I will keep you posted on how that little test kitchen goes. If you get a chance to do this before I do, I would love to hear how it went!
Now...on with the show!
Chocolate Sugar Cookie (AKA - Chocky Bicky)
250g Unsalted Butter Room Temp
250g Bakers Sugar🇺🇸 (Caster Sugar 🇦🇺)
450g Plain Flour
50g Special Dark Chocolate Cocoa Powder
2 x Medium to Large Eggs Room Temp
1 tsp Vanilla Extract
With an electric mixer beat the butter and sugar together until creamy and quite fluffy. I beat until the mixture until it turns a pale yellow in color. Add in the eggs and vanilla to your mixing bowl, mix until well combined on a medium speed. Then add your flour and cocoa powder, mix on a slow speed until all ingredients come together into a dough. DO NOT over beat, this will toughen your mixture. Put dough in an air tight container, zip lock bag or wrap in cling wrap and then put into the fridge for at least half an hour. I usually try to prepare the night before, then I can get up and start the day baking! Pre-heat your oven to 180°C/350°F. Lightly dust your work space with flour and roll out the cookie dough to the thickness of your choosing. Some people prefer thin and well cooked, or thicker for a more shortbread like consistency....it comes down to personal preference....kind of like how you have your Pizza. It is best to dust the top of the dough with a little flour as well to prevent the dough sticking to the rolling pin. Choose your desired cookie cutter and start cutting, place your cookies on baking trays lined with greaseproof baking paper. Bake the cookies for approx. 10 - 11 minutes or until cooked. Ensure the cookies are cooled completely before starting to decorate or putting them in an airtight container.
Then decorate to your hearts content...or don't, they are just as good all by themselves.
Happy Baking!
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