Sometimes you need a chocolate cookie dough so here is my recipe.
- 250g of soft room temperature unsalted butter
- 1/2 cup of icing sugar
- 1 egg (at room temperature)
- 1tsp of an extract of your choice (vanilla, coconut or orange)
- 1/4 cup of Dutch cocoa
- 1/2 cup of cornflour (cornstarch in USA)
- 2 1/4 cups of plain flour
Beat the butter and sugar together in a bowl until creamy. Add the egg and beat until well combined. Add the extract of your choice and the cocoa and mix well.
Add the cornflour and flour, mix well and then using your hands bring the mixture together in the bowl and separate into two discs. Wrap each disc in baking paper and refrigerate for 20 minutes. Roll out each disc between two sheets of baking paper until it’s around 5mm thick.
Cut out your shapes remembering to dip your cutter in cornflour or icing sugar in between to prevent your cutter from sticking. Place the cookies on a lined baking tray that fits into your fridge and refrigerate the cut cookies for another 15 minutes while your oven heats up to 160°C.
Bake for 10-15 minutes until cooked. Leave on the tray to cool.