Roll out Chocolate Cocoa Sugar Cookies

Roll-out Chocolate Cocoa Sugar Cookies

These are great , elegant, simple cookies that go well with a cup of expresso or tea. They stay crunchy and i also use this dough to make the crust for my chocolate ganache tart.It freezes well raw and you can either cut it with a cookie cutter or roll the dough into logs , refrigerate and slice . I have added this video for those who have a fit rolling out cookie doughs.

Happy Valentines Day!xxoo K


170 gr soft butter

180 gr white sugar

1 egg

50 gr unsweetened cocoa powder

210 gr flour

1/2 teaspoon (4 gr) baking powder

¼ teaspoon salt



Measure out all of the ingredients .In a bowl mix the butter,sugar , vanilla & salt.

Add the egg then  mix in the cocao powder & baking powder. Incorporate the flour to finish.

Wrap the dough in plastic wrap & refrigerate for 2 hours until firm.

Preheat the oven to 190°C (375 F).

Roll the dough on a floured surface or between 2 sheets of baking paper 3 mm thickness.dough

Is sticky so add more flour if necessary or refrigerate again.

Sprinkle the top with coarse sugar and bake for 8 to 10 minutes . Allow the cookies to cool on the baking sheet for 5 minutes  before removing to a wire rack too cool completely.


This dough works well for a tart crust as well. For a tart crust, line the pan then freeze the raw crust

In the pan at least 1 hour. Preheat the oven to 180°C and bake the crust directly from the freezer.

The sides will cook before they have time to fall. You can use this technique for baking empty all tart crusts.


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