I remember seeing a Staples ‘Back to School’ commercial last fall, to the tune of, “It’s the most wonderful time of the year.” In this commercial, the dad gleefully drags a rope attached to a sofa with his grumpy kids in anticipation of getting them out of the house and seeing them off to the start of school. Fast forward a couple months, and as the winter holidays are coming to a close here in Ontario, I’m feeling a bit giddy like that dad in that Staples commercial.
Don’t get me wrong, I love having my children around me, but I also love having some “Betty time.” When I can wash dishes without being interrupted half a dozen times, and actually eat a hot meal hot and not cold. It’s also that time when we parents go back to the routine of preparing lunches and snacks for the kiddies to pack for school.
The snack for the top of the week for my kids are these chocolate cut-out cookies. I found this recipe online a while back on Smitten Kitchen and I adjusted and added a few ingredients. Original is great too, just my little ones prefer a tad more chocolate (clearly they take after their mom). These cookies also store well in an airtight container for up to a week and can be frozen for up to 3 months. I usually prepare a plain batch, one dusted with sugar and a third batch with some simple sugar icing. It’s a great base for cookies that render not only deliciousness but variety as well.
Bon app! And enjoy…Cause “It’s the most wonderful time of the year!”
- 375 g/3 Cups AP flour
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 225 g/1 cup butter room temperature
- 200 g/1 cup granulated white sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 40 g/1/2 cup unsweetened Cocoa
- 1 teaspoon instant strong coffee (optional)
- 60g/1/2 cup (about half a bar) chopped dark 70% chocolate
- 125 g/1 Cup Confectioners Icing Sugar
- 1 Tablespoon heavy cream
- 1 tablespoon corn syrup
- 1 tablespoon lemon juice (or can be another table spoon of heavy cream)
- Sift AP flour, salt and baking powder and whisk together in bowl. Set aside
- In double boiler, melt the dark chocolate in heat proof bowl making sure bowl doesn't touch water. Set aside to cool
- Beat the sugar and butter until creamy about 4 minutes, then add the eggs, beat with paddle attachment
- Add the vanilla, cocoa, cooled dark chocolate, instant coffee
- Mix in the flour mixture slowly until batter becomes smooth and is thoroughly mixed.
- Double wrap with plastic wrap and refrigerate for at least an hour
- Preheat oven to 350F/175C and line baking tray with parchment paper or silmat
- Roll out cookie dough with minimal flour about 1/4 inch thick
- Cut out with desired cookie cutter shapes
- Bake for about 10-11 minutes
- Mix together all the ingredients until smooth and creamy.
- Add more corn syrup if mixture is too thick(a little at a time) or more confectioners sugar if mixture is too runny.
- Dip or brush on cookies and sprinkle with any topping. I used graham cracker crumbs and chocolate sprinkles here.
- yields anywhere between 24-50 cookies...depending on the shape and sizes you cut out