Cookie-cutter Chocolate Cookies

Total Time: 1 hr 41 mins Preparation Time: 1 hr 30 mins Cook Time: 11 mins

Ingredients

• 1 1/2 cups all-purpose flour, spooned in and leveled
• 2 tablespoons strained dutch-processed cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, slightly firm
• 1 cup superfine sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 teaspoon instant espresso powder, dissolved in 1/2 teaspoon boiling water
• 3 ounces unsweetened chocolate, melted
• strained powdered sugar, for rolling

Recipe

• 1 strain together the flour, cocoa powder, baking powder, baking soda, and salt; set aside.
• 2 in a big bowl of a stand electric mixer with paddle attachment, mix the butter on medium-low speed until it is cream and lightened in color.
• 3 add in the sugar in a steady stream, mixing for 2 minutes to combine.
• 4 mix in the egg, vanilla, and espresso powder.
• 5 scrape down side of bowl, as needed, then mix in the melted chocolate.
• 6 decrease mixer speed to low and blend in the dry ingredients in two additions, mixing only to combine after each addition.
• 7 remove the dough from the bowl and divide in half; form into two 3 x 4 inch rectangles and wrap in plastic.
• 8 refrigerate for 2 hours or until firm (the dough may be frozen at this point for up to 1 month).
• 9 position oven racks in the upper and lower thirds of the oven.
• 10 preheat to 350°; dab the corners of the cookie sheets lightly with butter and line with baking parchment.
• 11 sprinkle a pastry cloth and rolling pin with powdered sugar, rubbing it well into the weave.
• 12 working with one piece of dough at a time, roll it into a rectangle 3/16 inch thick.
• 13 cut into desired shapes; place cutouts on the cookie sheets.
• 14 bake for 9-11 minutes, or until the cookies feel set on top.
• 15 to ensure even baking, toward the end of baking time, rotate the sheets from top to bottom and front to back.
• 16 let cookies rest on the sheet for 2 minutes before loosening with a thin metal spatula.
• 17 decorate as desired; store in an airtight container, layered between strips of waxed paper, for up to 3 weeks.
• 18 may be frozen undecorated .