Decorated Chocolate Cut-Out Cookies
These chocolate cut-out cookies are a nice contrast to the usual plain sugar cookies. Decorate them with your favorite frostings, designs and colors.
- 8 oz. NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bar, broken into pieces
- 2 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons butter, softened
- 3 tablespoons sugar
- 1/2 cup light or dark corn syrup
- 1/4 cup water
- 1 container (16 oz.) prepared vanilla frosting, colored as desired (or colored icing in tubes)
Directions, Reviews, Nutrition
MICROWAVE broken baking bars in a medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. If pieces retain some of their shape, microwave at additional 10- to 15-second intervals, stirring just until smooth. Cool to room temperature.
COMBINE flour, baking soda and salt in a medium bowl. Beat butter and sugar in a small mixing bowl until creamy; beat in corn syrup and melted chocolate. Alternately beat in flour mixture and water. Shape dough into 2 round discs; wrap in plastic wrap. Refrigerate for about 1 hour or until firm.
ROLL each disc to 1/4-inch thickness between two sheets of waxed paper. Cut with cookie cutters; place on ungreased baking sheets. Refrigerate if dough becomes too soft.
BAKE for 6 to 8 minutes or until set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Decorate as desired.
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Though my cookies didn't come out like the picture, they taste great
Soft & Chewy
For those chocolate lovers out there, this is a softly flavored cookie that also remains soft and chewy no matter how long they stay on the counter. (which isn't very long) I made them up for Easter for give-away cookies, and received many compliments. Happy Baking!!!
This recipe is great. I made this for the first time with my kids and they had a blast. I will definetly make these again.
Kids Love being creative with these!
I teach an after-school cooking enrichment class at a local grade school and my studetns had a blast with this recipe....it brought out all their creative strengths!
I LOVED this recipe. My son is allergic to eggs so it was the perfect treat to take to his preschool class for St. Patrick's Day. We love using cookie cutters for various holidays so we were thrilled to be able to use our new St. Paddy's Day shapes for this recipe. He proclaimed the cookies to be "deeelicious."
Serving Size: 1/36 of Recipe
Servings Per Recipe: 36
- Amount Per Serving
- Calories: 100
- Calories from Fat: 35
- Total Fat: 4g (6% of DV)
- Saturated Fat: 2.5g (13% of DV)
- Cholesterol: 5mg (2% of DV)
- Sodium: 85mg (4% of DV)
- Carbohydrates: 16g (5% of DV)
- Dietary Fiber: 0g (0% of DV)
- Sugars: 6g
- Protein: 1g
- Vitamin A: 2% of DV
- Vitamin C: 0% of DV
- Calcium: 0% of DV
- Iron: 2% of DV
*Percent Daily Values are based on a 2,000 calorie diet.