A Quest: Chocolate Roll-out Cookies, Part 1
I have a chocolate cookie recipe that’s okay, but I’ve never found one that just knocked my socks of. So, for awhile now, I’ve been planning to try some recipes that have caught my attention.
At first I was going to have a “bake-off”. The idea was to make each variety and taste them side-by-side and see which one was best. But really, taste boils down to personal preference, which is as unique as each person. So rather than a bake-off I decided to try each recipe myself and review it.
I’ve seen recipes from four different sources, The Decorated Cookie, Lila Loa, The Smitten Kitchen, and Bake at 350, that really interest me. After reading great things about all of them, I was excited to give each one a whirl. Hard job, eh, sampling four different types of chocolate cookies? Hard work, but somebody has to do it!
I started with chocolate cookies from one of my favorite cookie books, Cookie Sensations, by Meaghan Mountford. Besides writing books, Megs is also the brain behind The Decorated Cookie Blog. You can find her chocolate cookie recipe there along with MANY other sweet ideas.
I chose to rate {or discuss rather, because I hate “rating” things} each recipe on six characteristics: difficulty, prep-time, appearance, texture, taste, DECORATABILITY {I totally made up that word}, and to also add a few observations of my own. This is what I learned.
Difficulty: These cookies were EASY to prepare. If you follow Meghan’s instructions, you’ll have no problem whatsoever. I mixed the ingredients, chilled, and rolled.
The actual dough tasted WONDERFUL. Don’t judge me… I taste cookie dough. I could lie to you and say I don’t but if you ever met me in person, my rear view would give me away, so I’d rather be honest.
Anyway, I’m accustomed to working with soft dough, so when I first began rolling, it was a little more work than I expected, but within a few minutes the dough began to soften {which I would have REALIZED if I had flipped back a page and read Meaghan’s tips on chilling and rolling} and from that point on, it was a breeze.
I rolled in my usual manner, on top of parchment, periodically dusting with flour as needed. Toward the end, the dough got a bit sticky, but I popped it in the freezer for a minute, and all was well.
The recipe made exactly 31 medium {3-4 inch} cookies and one baby one for tasting, which was perfect because you always need a tester.
Prep Time: It took me exactly one hour and 37 minutes to make these cookies from mixing to turning off the oven, including chill time. Mixing took less than ten, it spent about 45 minutes chilling because I was so excited I couldn’t wait any longer. The rest of the time was spent rolling, cutting, and baking. I baked them exactly ten minutes and they were perfect.
Appearance: The cookies were a very pretty deep brown color. The tops were mostly smooth, and they had a nice decorating surface.
Texture: I would call these medium. They weren’t super soft or crispy. They had a little bite toward the outer edges and a little “chew” toward the center, but I would not call them CHEWY. These would be the perfect crowd-pleaser cookie because they aren’t too firm, but they are not too soft.
Taste: This was a good cookie. I prefer them undecorated, but that’s just me. I thought they were wonderful fresh out of the oven. My son gave them an enthusiastic thumbs-up, but what impressed me most was the reaction from my husband. I’ve never baked a chocolate cookie that earned his approval, but this one did. What’s even more interesting is that he liked them iced. That NEVER happens.
My neighbor {another guy-pinion} also liked them. He liked them enough, in fact, that he stopped in the middle of playing with his new WeedEater to tell me.
The best way I can describe the flavor is brownie-ish, which is kind of “DUH” considering they are chocolate, but seriously, these cookies remind me of brownie edges.
Decoratability: These cookies are EASY to decorate. They held their shape and had a good even surface area. I also loved how beautiful the icing looked against the deep rich color of the cookie.
My observations: Great recipe. Seems like this Meaghan gal knows what she’s talking about…maybe that’s why she’s written two books! Seriously, though, before I published anything, I talked about my results with Meaghan. I got an A! They turned out exactly as they should have.
When I make these again, I will probably roll them a bit thicker than I did {a little more than 1/4 of an inch}. These don’t rise as much as I expected and I’d have liked them to have a little more “beef”. However, I did learn from Meaghan, that the thicker these are, the more they spread, so keep that in mind when you plan.
Overall, I liked this recipe, and I will be making it again. To learn more about Meaghan, click HERE. If you would like to try more of her recipes and ideas, visit her blog, The Decorated Cookie.
I hope you spend this weekend baking! Try these out and tell me what YOU think!
I love the rich dark brown of these and they look like they taste nice and chocolatey like a chocolate cookie should taste!!!
I am going to trying making chocolate roll out cookies this weekend and I was going to adapt your sugar cookie recipe to a chocolate cookie recipe. Have you tried it with your recipe, if so how did they turn out?
They were so so…I wasn’t thrilled. Cut the salt to about half a tsp.
@Carsedra – Sweet Tooth Desserts, Hello! I also experimented with adapting sweetsugarbelle’s sugar cookie recipe to chocolate cookies, I thought they turned out ok, I’m not a huge fan of chocolate, however my boyfriend who also is not a fan of chocolate liked them a lot and requested more. Basically all I did was follow the basic recipe, except I used salted butter so I had already reduce the salt to 1/2 a tsp. I honestly just threw in a few tsp’s of Hershey’s cocoa powder (for about a 1/3 of the dough) and kneaded it until it was a nice chocolate color, then added granulated sugar to taste. Good luck and I hope that helps 🙂
Thank you Paige, I am getting ready to try these now, I have cookies to make for a little girls 1st birthday and I wanted to do regular sugar cookies and some chocolate sugar cookies!! I will come back and report how they turned out!! 🙂
oh good! hopefully they come out well, you just have to remember to add more sugr than you’d think otherwise they taste more like a “dark” chocolate, aka bitter.. lol which is definitely not good! especially for little kids! 🙂
Thank you Callye I will remember to do that!
Oooohhh these look so yummy! Can’t wait to try this recipe!!! The last time I made chocolate rolled cookies I made a recipe from Glory…found here…http://glorioustreats.blogspot.com/2011/01/chocolate-rolled-cookies-recipe.html. They were yummy and pretty too!
Thanks for sharing!!
I have been dying to try a chocolate sugar cookie, but didn’t know which to try. I’ll be anxious to see what you think of Lila Loa’s since she has had such good results with her. Thanks for taking to work out of trying all these recipes!
Oh, ditto on giving Lila Loa’s chocolate cookies a try! I’m so thrilled with them I can’t imagine trying any other recipe because I’d just be looking for one as good as hers. With that said, I love the ideas over at The Decorated Cookie and from the ever Sweet Sugar Belle so getting a recipe from any three is a win-win-win 🙂
Hi Callye. I love Meaghan’s chocolate roll out recipe. Based on Meaghan’s advice, I added 1 and a half teaspoons of chocolate extract to them and it just deepens the flavor! It is my favorite chocolate cookie recipe!
I have never made chocolate sugar cookies, I actually have this book and have never made anything from it. Since you had such great results with this one I may give them a try.
So I made these and OMG! I couldn’t stop eating them. They really did taste like brownie edges. Mine puffed up a bit and sort of spread, I think I rolled them too thick? I will definitely be making these again!
These look seriously yummy!
I tried my hand at Lila Loa’s chocolate cookie recipe, and could not stop eating it, cold. It was yummy. They baked up well, but were too soft for me in this sticky humidity. I may try yours and keep them thinner and see how it works. I think they are so pretty with icing, but I agree, they taste best unadorned . I am guessing your outlined cookies are Day of the Dead???? They look like skulls, but I know you could make them into anything!
hi:-)
i love that you are experimenting with the chocolate roll-out cookie recipes. i am currently working on a recipe myself. i have personally found, after doing a lot of research like yourself, that adding some instant espresso to the batter really makes a difference:-) it sounds like these were a real winner and i cant wait to try them! i have been wanting to get meaghan’s book and now im definitely going to try to pick it up this week!
~sarah
These are really perfect. I love them!
Yes Meghan is a cookie master. I already have a chocolate cookie I am really happy with but I can’t wait for the next installment, who knows maybe there is something even better out there.
JamieI knew I wanted pruple shoes for my wedding. Seriously, most of the plan/design for the wedding came the day I found the shoes I absolutely took them to meet the florist and baker, and got perfect results from both. Not sure if it helps, but I found my dream shoes at Nine West. (One piece of advice Make sure they’re comfortable. Whatever they look like.)
Oh those look yummy!
Good write-up Callye, very specific. I’m one of those really weird gals that doesn’t like chocolate. I’m very thankful though because I LOVE sweets, so at least I can omit one thing from my already too big bum 😉 I’m curious to watch as you get through your list of chocolate cookie recipes. I’m curious what you are going to think of LilaLoa’s recipe. Everyone always seems to rave about it. Again, I can’t comment, but both my kids love chocolate so I’ll have to give one of these recipes a try for them. I don’t even like chocolate smelling up my house though!
Thanks so much for this post, Callye. I literally laughed out loud when I read it because at that particular moment I was experimenting with chocolate sugar cookies and had a batch in the oven. The ones I made taste great but they’re not pretty and were hard to work with. I’m looking forward to the rest of your discoveries and also to trying Meaghan’s recipe. Thanks so much for all of the help, motivation, and inspiration!
The sugar cookie recipe on her site is my all-time favourite go-to. Great taste, holds shape, everything I want in a sugar cookie. I tried too many “classic” recipes only to be disappointed but hers is awesome.
And I prefer ’em uniced too. Guess who inspired me to get into this icing cookies thing? I’d dabbled before, but it’s you that made me go, “Ohhhhh, I wanna do THAT!”
You and Meaghan are my cookie goddesses. 😀
Yep, Meaghan knows what she’s talking about! I have her book too:)
My family was so-so on the chocolate cookies I made from a “Brownie Roll-Out Cookies” recipe. It was preferred, however, over a recipe with espresso, which left a weird after taste. I may need to give this recipe a whirl in my mixer!
Your chocolate chip recipe has been a favorite, but I still have trouble getting them to hold their shape. I don’t think they make a very pretty background for decorating when the edges all “blur.”
I try different recipes occasionally and then decide that the standard sugar cookie just can’t be beat! It is nice of you to do the taste testing and share your experiences to reduce my disappointments (although . . . how disappointing can a cookie be????)
I’m so excited! Thanks for sharing. If you come across a recipe that doesn’t spread (I love my No Fail Sugar Cookie recipe), that would be even better.
I will have to try these! Only I get lazy and stuff all the dough into my cookie press with no cap and cover with foil. After chilled, I just punch them and slice them with my pasty scraper for perfectly round, evenly sized cookies. Look forward to trying!
I adapted my sugar cookie recipe to chocolate and love it.
2 sticks room temp. butter (very important room temp!)
1 & 1/2 cups sugar
cream together
stop the mixer add in:
6 oz. 60% cocoa chips (i use Ghirardelli) melted (in my regular I use Ghirardelli white chips)
mix in scrape the mixer bowl during this step.
Stop the mixer and add
2 eggs (here is another little tip: I measure my eggs for this as they aren’t all the same size and really for the dough you need 2/3 cup of egg so… I use 2 eggs then add egg white until it reaches 2/3 cup. does that make sense?)
2 tsp. vanilla
add to creamed butter and sugar
Stop the mixer dump this all in:
3 & 3/4 cups flour (4 cups flour for regular)
1/4 cup Hershey’s Special Dark Cocoa pwd. (eliminate for regular as it subs for 1/4 cup of flour)
1/2 tsp salt
start the mixer on low and then as it gets mixed speed it up. Quit mixing when it is all in. Don’t over mix. Don’t refrigerate this dough before use if you plan to use it right away. It gets very hard because of the melted chocolate in it. BUT it is amazing dough to work with and the cookies hold their shape better than any recipe I have tried. I bake cookies cut at 1/4 inch for 12 minutes at 350 and for cookie pops cut at about 3/8 inch for 14 minutes at 350. If you do refrigerate this dough plan to leave it out at room temp for awhile so it is soft enough to work.
p.s. thanks for your inspirations! in decorating.
Another recipe to try! Wow! Did you write this? I love that it has real chocolate in it!
I found the regular sugar cookie recipe in an old magazine I had in my cupboard long ago but thought it was too dry so adapted it with more egg. Also side note – the last time I made the chocolate ones I did add espresso powder and they tasted much more chocolaty.
I can only imagine what the cookies taste like with white chocolate chips, that sounds amazing!!!
This recipe I very similar to one on Karen’s cookies called white chocolate sugar cookies. It is my all time favorite recipe. I too have adapted it for a regular chocolate version.
I’ll have to try this recipe. So far my go to non spreading cookie recipe, is from the cookie craft book. It does not spread and has a tiny bit of espresso powder in it, that really brings out the flavours!
For two years now, I have been using the Chocolate Roll Out cookie recipe from someone on Cake Central and I just love it. It never looses it’s shape and has a real brownie taste to it. I love all your recipes, so I can’t wait to compare the ingredients and give it a try. The dark chocolate color really makes the look of some of my fondant covered cookies. Thanks so much.
Wowza, what a fantastic review! Can I please copy and just send to anyone who ever gives me a thumbs down? Thank you for this! About 7 out of 10 times they bake up just dandy no matter how thick. But every now and then they go wonky and just spread in a mysterious and annoying way. Sigh. So I’m looking forward to your other recipes and reviews in my search for perfection!
LOL, Megs, I got a thumbs down recently, which I can handle, BUT It was all I could do not to tell them they burned the cruddy outta them! ♥ GOOD COOKIES. Bernie’s fave to date!
Thanks! … i am looking for a good chocolate cookie and am planning to try em all out. I just tried Lila Loa’ s recipe this week. It tastes very nice, but i really need something crunchier. The humidity in south Florida can kill a soft cookie. I tried baking a little longer, but it still didn’t have the consistency that i want. I did have to substitute the butter and shorting with margarine to keep it parve (non dairy kosher) maybe that had an effect on it?
Sabrina
OK I am back (as I said I would be )and I adapted Callye’s sugar recipe into a chocolate sugar cookie recipe and all I can say is WOW!! I love it. It’s rich and chocolatey , holds it shape great (as they should), the cookie is totally awesome!!
Your cookies look yummy! A trick I was told and it works for me.. if you have a sugar cookie recipe that you love but want chocolate sugar cookies, simply substitute 1/4 cup cocoa powder for a 1/4 cup of the flour. Thanks for the great ideas!
Darcy with Callye’s recipe I substituted 3/4 cup of the flour for cocoa powder and they turned out really good! To add some extra sweetness I sprinkled granulated sugar on top while rolling them out, got that from Paige! 🙂
That’s brilliant, I can’t believe I never thought of that. I’ll try that with some of my sugar cookie recipes. I wonder what they will taste like.
I cannot wait to see all your chocolate cookies! Must be awful having to taste test them all 🙂 wish I could stop on by to help with all that hard work. These look great!
I am a dough eater too, dont feel bad! Lol. Well now you have me intriqued about these chocolate roll out cookies. I try different flavorings in my regular sugar cookies, and I am just getting bored with them. I am going to be making Hello Kitty cookies tomorrow using your tricks and maybe I will try this chocolate recipe too! I wonder how Hello Kitty will look with chocolate underneath? Do you think the chocolate cookie will show through the white?
I made these cookies today and thought they were delish. However, as Meaghan warned, they did spread quite a bit. I rolled them out to 3/8″, so if I try this recipe again I’ll be sure to roll them thinner. Looking forward to seeing the other recipes you’re trying!
Jaclyn when using this recipe, I cut the 2 tsp of baking powder down to 1to 1 1/2 tsp and they didn’t spread at all!!
I love her book! I started following her a few years ago and I get great reviews on the cookie recipe. I haven’t made the chocolate yet. Love your cookies and blog as well!
I tried this recipe out on Monday, with the assistance of my 8 year old cousin! Much fun was had and everyone enjoyed tasting the experiment. Definitely a recipe that i will be adding to my file. Thanks!
http://monpetitfour.blogspot.com/2011/07/chocolate-roll-out-biscuits.html
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Nice pieces of art you got there! I have to buy myself some of those star forms!just adore the looks of your cookies
I’ve been wanting to make a chocolate cookie for a while now and used this recipe for my first try today. I added a bit more flour & cocoa powder (as I do with sugar cookies) so I don’t have to cool the dough to avoid spreading and because I like the texture of a shortbread cookie. I also made a chocolate royal icing (just switched a bit of the sugar powder for cocoa powder) and they came out great!
Thank you so much for sharing the recipe!
This is what I am looking for. Cookie recipe that a kindergarten students can bake. My students will surely enjoy making this one. Thanks for sharing this awesome recipe.
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I love your basic vanilla sugar cookie recipe because it uses confectioner’s sugar instead of granulated. I have been looking for a chocolate cookie recipe and was wondering if the granulated sugar in this recipe can be substituted with confectioner’s sugar?