Chocolate Roll Out Cookies Recipe
Chocolate roll-out cookies have always been one of my favorites. I like a chocolate roll-out cookie that reminds me of a brownie. I didn’t want a thick and gooey cookie, just one with a little more of a brownie flavor. When trying to find that perfect brownie-like recipe I found myself disappointed. There are a lot of good recipes out there so if you have one you like, stick with it!
Sometimes you just need to get in the kitchen and start experimenting which is exactly what I’ve been doing for the past few weeks. It finally paid off because these little chocolate roll-out cookies are exactly what I’ve been looking for. I hope you like them as much as I do.
The thing about these chocolate roll-out cookies are they don’t spread when you bake them. Even if you re-roll the dough several times, the cookies maintain their shape when baked. One other thing I want to let you know is when you transfer them onto the baking sheet lined with a Silpat or parchment paper, they are a little delicate. You may want to roll them out a little thicker than a 1/2″ but that thickness seems to work for me so I stuck with it.
Have you ever made chocolate roll-out cookies for Easter? Putting chocolate of any kind in an Easter basket will make me one hopping happy woman! I know every “bunny” in my family loves chocolate bunnies so why not give them several different types to nibble on.
Chocolate Roll Out Cookies:
Chocolate Roll Out Cookies
Ingredients
- ½ cup of butter softened (4 ounces)
- ½ cup of shortening
- 1 cup of sugar
- 1 egg
- 1 teaspoon of vanilla
- 1 teaspoon of strong coffee liquid coffee that has been brewed
- ½ cup of cocoa
- ½ teaspoon of salt
- 2 ½ cup of all-purpose flour
Instructions
- Place butter and shortening in the bowl of an electric mixer and mix on low until well mixed. Scrape the sides and mix again. Add the sugar and mix. Add the egg, coffee, and vanilla and mix until combined. Mix in the salt. Add the cocoa and mix on low until well combined scraping the sides often. With the mixer on low, add the flour one cup at a time and mix just until the ingredients are mixed.
- Divide the dough into two equal parts and wrap in plastic wrap. Chill for one hour. Set the dough on the counter for about 10 minutes so it will be soft enough to work with. Roll to ½” thick and cut shapes with the cookie cutters. Place shapes on a baking sheet lined with a Silpat or parchment paper. Bake at 350 degrees for 7-11 minutes. Oven times may vary so watch them closely. Let them cool before decorating.
Here are some other roll out recipes that I have used in the past and really like. I am sure you will find a few you will want to add to your recipe box.
The End-All for Chocolate Cookies Recipe by LilaLoa
brownie roll-out cookies by Smitten Kitchen
Red Velvet Roll-Out Cookies by Sweet Sugarbelle
Carrot Cake Roll Out Cookie Recipe
Bear hugs,
Love the coffee in the recipe, Lisa. Sounds like you can get 2 re-rolls out of the dough, too!
Nice to have you back in my feed, too!
Hi Lisa,
Cannot wait to try this recipe. I love the addition of coffee. What kind of cocoa do you use? Natural or dutch processed?
Thanks.
Hi Asmita. I used natural unsweetened cocoa because it is the easy to find in my area. I like Hershey’s and sometimes I replace it with Hershey’s Special Dark Chocolate. The Special Dark Chocolate will make the cookies look almost black in color and does change the taste a little.
I’m always excited to try new recipes, especially those for chocolate cookies! Nom nom! Tx Lisa!
Thank you for sharing your recipes, wisdom, and as always your talent.
Karen
Is the coffee brewed coffee or is it the actual coffee grounds?
It is brewed. I will add that to the instructions. 🙂
I’m guessing you cream the sugar with butter and shortening? I didn’t see it in the instructions 🙂
Thanks Ruby! I added that to the instructions. I can’t believe I forgot the instructions for the sugar! What was I thinking! LOL
These look wonderful and I do love chocolate cookies. Pastel colors in the icing would look so pretty against the dark chocolate cookie.
Awesome, Lisa! I’m always looking for more recipes to try. I bet that addition of coffee gives it a nice espresso kick. Do you think instant coffee crystals would work?
Hi Mike,
You really can’t taste the coffee in this recipe. It was added to bring out the flavor in the chocolate. I brewed a small amount of strong coffee and add a teaspoon. I didn’t try ground coffee or instant crystals but, I will experiment with that and let you know how it works.
Did you ever try Mikes suggestion?
It’s so hard to find a yummy chocolate cookie recipe! I’m sry for commenting on all the old posts! I’ve been sick for days and all I’ve done is lay in bed, read EVERYTHING on your blog and watch every video you’ve made lol
I’m feeling like a stalker ? ?
I promise I’m not!!!??
Perfect timing, Lisa! My next batch of roll out cookies is going to be chocolate, and now I have a tasty new recipe to try…Thanks!
I am so happy that you shared this recipe! I don’t do rolled out cookies very often, but would love to try some chocolate ones soon!
Thanks for the recipe, Lisa! I love chocolate sugar cookies – YUM!!
Seriously, chocolate roll out cookies are my favorite, that is if I ever get to the roll out part. Sometimes the dough is just like fudge! For sure giving these a try!
Could I use 1 cup of butter instead of adding shortening? It’s very hard to find something like that in my country moreover I prefer using natural ingredients.
Hi Monika,
I honestly have not tried to amke them with 1 cup of butter and omitting the shortening. I am making wedding cupcakes for a friend this weekend but, I will make them with butter next week and let you know the results.
Hi Monika,
I made these cookies yesterday and used 1 cup of butter and no shortening and they turned out great. Just keep in mind that these cookies are a bit delicate. The aren’t good for 3D cookies but they taste wonderful! 😉
I’ve been looking for a chocolate roll out cookie recipe for awhile now. I ran across yours and got excited. I tried it right away and was disappointed. For some reason I can’t find one that tastes good. I followed the directions exactly. I let the dough rest in the frig wrapped up in an air tight container. When rolling out the dough it was time consuming because it kept crumbling apart. As for baking they held their shape great! After they baked hubby and I tasted them. They were pretty dry and tasted chalky. I wish I knew what went wrong.
Hi Mish,
I have a few suggestions that might help. Once you make the dough, don’t put it in the fridge until you have rolled it out. If you place it in the fridge when it is rolled flat you don’t have to struggle trying to get it to stick together when it is cold.
As for the “chalky” taste, I am not sure what happened because that has never happened to mine before and I make these all the time. Have you heard of LilaLoa? Her chocolate roll out cookies are great. If you don’t like my recipe, try hers. Here is the link:http://www.lilaloa.com/2011/03/end-all-for-chocolate-cookies-recipe.html
Hi Lisa!
I know this is an older post, but I’ve been reading your blog again(for the millionth time) on this stormy, dreary, East Texas morning.
Do you use unsalted or salted butter? Does it make a difference?
Thanks!
Hi Melissa,
I use unsalted butter for all of my baking. It allows me to control the amount of salt that is added. You can use salted but you will need to make the recipe a few times to see what works best with your recipe. Here is a post I wrote on Salted or Unsalted Butter: https://thebearfootbaker.com/2016/01/salted-or-unsalted-butter/.
Hope this helps!
Thanks Lisa! I always use unsalted unless specified not to, so was making sure.
Also, does this recipe double well? I’m needing to make this for my 5 yr old granddaughters tee-ball team and not sure if one batch would be enough for these cookie crazy girls and their coaches lol
One more question LOL
Have you tried coffee extract instead of the coffee and/or Vanilla? I’m so tempted to try it but I’m a little nervous!! ??
Hi Lisa – I’ve made your sugar cookie roll outs many times and love them. I’m making Football cookies and Steelers cookies for this weekend (almost super bowl time!) and I thought a chocolate rollout might be perfect for the footballs!
Can you elaborate on why this cookie is more delicate? I see you recommend 1/2 inch thickness rolled out, while the sugar cookies are 1/4 inch. Do you think the roll out and freeze for 10-15 minutes method would work here too, or is chilling for an hour more appropriate?
Thanks in advance! Excited to add a chocolate version to my cookie arsenal – as long as this is as good as your other recipes ?
I made these for Halloween and found a peanut butter royal icing to pair with it. They were GREAT, FANTASTIC, INCREDIBLE and MORE!!!!! Will make them for Thanksgiving and Christmas too.
I am going to make these for a ladies luncheon, but I wanted to only roll at 1/4″, would they not hold up that thin? and also, how many cookies does this make. Thank you in advance to help out an old lady just trying to make cookies for family and friends.