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Chocolate Cookies

These crunchy cookies are the perfect combination of bitter and sweet, making them very addicting! The addition of cornmeal makes them extra crispy, and it adds a sort of lightness to cookie, balancing the rich, dark cocoa. I must admit, I've often found myself eating far more of these chocolate cookies than I mean to! They're perfect any time of the year, of course, but I love any excuse to break out my cookie cutters! I made this batch for Hallowe'en using bat, pumpkin, and ghost cookie cutters, plus some festive sprinkles. This recipe is adapted from this one by Food & Wine. 

Makes about 2 dozen cookies


  • 1 1/2 cups all purpose flour

  • 1/2 cup powdered sugar

  • 1/2 cup granulated sugar

  • 1/4 cup unsweetened cocoa powder (I like dark)

  • 1/4 cornmeal

  • 1/2 teaspoon salt

  • 1/4 teaspoon baking soda

  • 1 teaspoon vanilla extract

  • 1 ounce melted and cooled unsweetened chocolate (Don't have any? Check out my Homemade Thin Mints recipe for a guide to make your own!)

  • 1 cup (2 sticks) cold butter, cubed (I like salted, but it's up to you)


  1. In a food processor, combine the flour, granulated sugar, powdered sugar, cocoa powder, cornmeal, baking soda, and salt. Pulse a few times to combine.

  2. Add in the vanilla, melted unsweetened chocolate, and cold cubed butter. Blend until it starts to come together into a crumbly dough. This technique, reminiscent of a pie or biscuit dough, makes the cookies crispy, flaky, and light!

  3. Divide the dough in half, and wrap each half in plastic cling wrap. Shape them like disks and store them in the fridge for at least an hour. 

  4. Take the dough out about 10 minutes before using. At this time, preheat the oven to 325 degrees Fahrenheit - that's about 160 degrees Celsius - and line 2 or 3 baking sheets with parchment.

  5. Generously dust your work surface, rolling pin, and dough disk with powdered sugar. Roll out the dough, taking care not to let it stick to the work surface. I would go for a little less than 1/8 inch thickness.

  6. Use cookie cutters to press out your favorite cookie shapes. Arrange them on the baking trays. Give them some space, but these cookies don't spread too much. Optionally decorate with your favorite sprinkles, then bake for 12-16 minutes, depending how crisp you want them.

  7. Allow to cool slightly before enjoying! These chocolate cookies are delicious dipped in tea or coffee.


These cookies can quickly be turned into Hallowe'en, Christmas, or any other holiday-themed cookies! All you need is the right cookie cutters and some sprinkles. 

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