Happy Valentine’s Day!
I must confess, I’m an eternal romantic at heart, I always have been, and I always will be – it is in my soul, it is part of me. Romance makes your spirit sing and your soul take flight. Love breathes life into your poetry, into your art, into your music … into every fiber of your being, magnifying all that is beautiful and real. Today, and every day, is a celebration of love and of life … love for yourself … and love for that someone special in your life! Happy Valentine’s Day!
One of my loves is chocolate, especially dark chocolate. Another love is sugar cookies, but chocolate surpasses that love and I was happy to discover a recipe for chocolate rolled cookies that is really good and I could practice my new-found love of decorating cookies. Give it a try and experience the love. Enjoy!
Chocolate Rolled Cookies
1 cup butter
2/3 cup granulated sugar
1/2 cup brown sugar
2 Tablespoons chocolate liqueur or extra strong coffee (this can be made with about 1 teaspoon of instant espresso dissolved into 2 Tablespoons warm water)
1 teaspoon vanilla extract
1/2 cup cocoa powder
3 cups all-purpose flour
1/2 teaspoons baking soda
1/4 teaspoon salt
1.) Sift together (or gently stir with a whisk) the flour, cocoa powder, baking soda and salt. Set aside.
2.) With an electric mixer cream together the butter, granulated sugar and brown sugar until fully incorporated and fluffy.
3.) Beat in egg, coffee or liqueur, and vanilla.
4.) Add in flour/cocoa mixture about 1 cup at a time. Blend until fully incorporated. (If you are using a hand mixer you may need to add the last cup of flour by hand).
5.) Divide dough into two or three large balls, place in a plastic bag and chill in the refrigerator 1-2 hours (if you’re in a hurry, you can chill the dough for about 20 minutes in the freezer).
6.) Once chilled, work with one ball of dough at a time, and roll onto a lightly floured surface. I find it works best to place a sheet of parchment paper on top of the dough, and then roll on top of the parchment. This prevents the dough from sticking to your rolling-pin, and you also don’t need to add as much extra flour (as you would without the parchment).
7.) Cut out desired shapes with cookie cutters and place on a baking sheet.
8.) Place the baking sheet (with cookies on it) in the freezer about 5 minutes (this helps the dough keep it’s shape when baked).
9.) Bake cookies for 7-10 minutes (depending on size) in a 350*F oven.
10.) Allow cookies to cool on baking sheet a few minutes and then transfer to a wire cooling rack.
11.) Decorate as desired.