Melt in your mouth cut-out cookies that hold shape even after baked. These chocolate cookies are made with dutch process cocoa and have a vanilla frosting tinted blue and speckled to create a robin’s egg cookie look.
Cocoa: Dutch process cocoa will give you a richer, chocolate taste. Avoid natural cocoa which is not alkalized and will give you a lighter cookie (in color and taste).
Flour: all purpose flour, I like a lighter protein flour here if you have a few to choose from as it leads to a more tender, flakier cookie.
Butter: I prefer unsalted to control the level of salt in the dough but you can use salted. Ensure it’s at room temperature though.
Powdered sugar: if it’s lumpy, sift it before adding it to the dough. Use a powdered sugar made with tapioca starch, it will taste better.
Use a few different gel colors: I use a light blue, a bit of gray and sometimes a dash of purple if I feel like it needs it. If you are going for the traditional aqua colored robin’s egg look, use some green in there.
All this is a bit of cocoa mixed with water. You’ll dip a brush in the black water then flick it at the cookies. Isn’t it genius? The earliest mention of this technique I found was from 2013, The Cake Blog on Carrie’s Speckled Egg Cake. There’s more photos on how exactly to do this on the page as well so check it out.
Clearly I know the answer because mine are perfectly tidy right? Ha. So I tried piping it on and I tried just dropping a dollop in the center and spreading it around with an offset spatula (if you look closely you’ll see the difference). I think the dollop/spatula was easier although it’s definitely less neat unless you have some magnolia cupcake piping skills.
Roll dough evenly and a bit thick: I like to roll my dough to about 1cm thick, overly thin cookies will bake too quickly and not hold shape. Even rolling is important too so that all the cookies are done baking at the same time.
Chill, twice: the first chill for this dough will be right after it’s made, for at least an hour or two. You can do up to a day but sometimes it dries out. Once the dough is rolled out and cut into shapes we’ll do a second chill, this is to lock in that shape. Cold cookies will go into the oven.
Underbake: underbaking these cookies is KEY to get that tender, melt-in-your-mouth texture. At ten minutes it won’t seem like they are done but take them out anyway. They should be a little soft, even once they are cool.
Once the chocolate is on the cookies, and if you’ve tempered it correctly it should start to set quickly so you’ll want any toppings nearby and ready. Sprinkle on halva (pictured), sprinkles, flaked sea salt, nuts, glitter, etc as you like.
Note: for a vanilla version see Marbled Chocolate Sugar Cookies
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