Chocolate Cookie Dough
T
he cookie dough can be made a few days ahead or stored in the freezer until ready to use . The baked cookies will keep for up to 1 month .
Ingredients :
250g ( 9oz ) unsalted butter 250g ( 9oz ) caster ( superfine ) sugar 1 – 2 medium eggs 1 tsp ( 5ml ) vanilla extract
425g ( 1lb 2oz ) plain ( all-purpose ) flour , plus extra for dusting
75g cocoa powder
Directions
1 . In a large electric mixer , beat the butter and sugar together until creamy and quite fluffy . 2 . Add the eggs and vanilla and mix until they are well combined . 3 . Sift the flour and cocoa together and add to the bowl of the mixer and mix until all the ingredients just come together . You may need to do this in two stages – don ’ t overmix . 4 . Tip the dough into a container lined with cling film ( plastic wrap ) and press down firmly . Cover with cling film and refrigerate for at least 30 minutes . 5 . On a work surface lightly dusted with flour , roll out the cookie dough to about 4mm ( 3 / 16in ) thick . Sprinkle a little extra flour on top of the dough as you roll to prevent it from sticking to the rolling pin .
6 . Cut out your shapes either with cutters or using templates and a sharp knife . Place on baking trays lined with greaseproof or baking paper and return to the fridge to rest for at least 30 minutes . Meanwhile , preheat your oven to 180 ° C / 350 ° F / Gas Mark 4 .
7 . Bake the cookies for about 10 minutes , depending on their size , or until they are golden brown . Leave them to cool completely before storing them in an airtight container until you are ready to decorate them .