Chocolate Sugar Cookies
The Honey Blonde
1 cup unsalted butter
0.5 cup granulated sugar
0.5 cup powdered sugar
1 tsp vanilla extract
1 tsp coffee extract
2-2.5 cups purpose flour
0.5 cup unsweetened cocoa powder
Preheat the oven to 350 degrees.
Place the butter and sugars in the bowl of a stand mixer. With the paddle attachment, beat the butter and sugar until soft and fluffy, about 1 minute.
Mix in the egg and extracts until just combined.
Mix in cocoa powder and 1 cup of flour until barely combined Add in remaining flour and salt 1/2 cup at a time until dough is tacky and no longer sticks to your fingers.
Turn dough out on to a sheet of plastic wrap. Wrap up and place in the fridge until ready to use. Dough can be rolled out right away if your in a pinch.
Place a piece of parchment paper down on the counter top. Roll dough out on the parchment paper, using minimal flour to keep the rolling pin from sticking.
Cut dough out to the desired shapes. Bake for 10-15 minutes until just barely brown around the edge.
View the recipe instructions at The Honey Blonde
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