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)
PREHEAT oven to 350° F.
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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