Name: Amazing Chocolate Sugar Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 38 cookies
Ingredients: 3.5 oz/100 gr cold butter; 6 tsp canola oil (you can use any kind of vegetable oil); 5.3 oz/150 gr white sugar; 1 tsp vanilla extract; 1 egg; 9.9 oz/280 gr cake flour (if you don't have cake flour you can use 230 gr plain flour + 50 gr cornflour); 2.3 oz/65 gr cocoa powder

Amazing chocolate sugar cookies! These are simple to bake, they don’t spread and they have a soft center with crispy edges.

Do you ever get the feeling like whenever fall season starts cookie season follows? I do! Cookies, apples, and pumpkins are my fall favorites. I know there’s much more to the season than cookies but the thing is, I really don’t like turning on the oven during summer, the result of that is that I rarely get to bake cookies that time of the year, and when the first sign of fall is here my kitchen turns into a small cookie factory.This week I baked the perfect chocolate sugar cookies. You can find tones of chocolate sugar cookies recipes, but most of them are packed with butter. These cookies do have butter in them but I reduced the amount of butter and swapped it for canola oil, you can also use olive oil if you’d like. Because I used vegetable oil the dough turned out a bit crumbly, it’s o.k. don’t panic over that, just use your hands to form a firm ball out of it before rolling the dough and cutting the cookies. One more super important thing is chilling the cookies before baking them, this will prevent the cookies from spreading.

Amazing Chocolate Sugar Cookies

Course Fall recipes

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 38 cookies

Author Neta

Ingredients

3.5 oz/100 gr cold butter
6 tsp canola oil you can use any kind of vegetable oil
5.3 oz/150 gr white sugar
1 tsp vanilla extract
1 egg
9.9 oz/280 gr cake flour if you don't have cake flour you can use 230 gr plain flour + 50 gr cornflour
2.3 oz/65 gr cocoa powder

Instructions

Cream the butter, oil, sugar, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment, just until the mixture is smooth.
Add the egg and mix just until incorporated. Mix in the flour and cocoa powder keep mixing until fully incorporated. The dough will be crumbly.
Transfer the dough to a parchment paper and form it into a ball. Roll the dough ball to a thickness of 3/8-inch, between two sheets of parchment paper. Cut shapes using a cookie cutter.
Place the cookies on a baking sheet lined with parchment paper, and chill in the freezer for 15 min.
Heat the oven to 375°F/190°C. Bake the cookies for 7-10 mins, or until the cookies look dry on the surface, and feel firm around the edges and set in the middle.
Let the cookies cool completely before eating or storing them.