I have a sugar roll out dough, a chocolate roll out dough and a gingerbread. I’ve made this time and time again because, while shapes are fun, chocolate is also fun.
Not so much to say, except that it’s a very workable dough. The oil in the batter keeps it from being too sticky – but don’t forget your fridge. If at any point the situation is getting hairy, it’s better to put your dough in the fridge than it is to add more flour. Flour is great and for regular sugar cookies you can get away with overdoing it but not with chocolate cookies, them being brown and all.
I like to make them at halloween because, with some orange icing, they’re a halloween treat that doesn’t involve candy corn. I’ve made them all year, actually, even cutting them into rounds to make the PERFECT ice cream sandwich cookies.
Bittersweet Bat Cookies
Makes about 3-4 dozen
1 c. sugar
1/2 c. butter, softened
1/2 c. canola oil
1 tsp. vanilla extract
1 1/4 c. flour
1 c. whole wheat flour
3/4 c. dark unsweetened cocoa powder
1/2 tsp. salt
1 egg white
1 tsp. light corn syrup
1 1/2 c. powdered sugar, or more as needed
1. Cream oil, butter and sugar with electric mixer until light and fluffy.
2. Add egg and vanilla and beat until combined.
3. In another bowl, whisk dry ingredients.
4. Add dry ingredients all at once and beat until JUST incorporated.
5. Lay two sheets of waxed, parchment, or plastic wrap on the counter and divide the dough between them. Cover the dough with a second sheet.
6. Roll out the dough to 1/4 in. thickness. 7. Lay sheets in fridge and chill for about 45 minutes (or longer, if you have to go somewhere.. it will be fine for a day or two).
8. Preheat oven to 375 degrees and take sheets out of fridge. Cut cookies with cutter of your choice, cutting the cookies close together. Re-roll scraps as necessary.
9. Lay cookies on sheets covered with parchment paper, silpat, or cooking spray. Space cookies 2 in. a part.
10. Bake cookies for 8-9 minutes. Remove from oven and let cool on their sheets about five minutes, then remove to wire rack to cool completely.
11. For icing, combine water and meringue/egg whites in a large bowl with a fork. Add milk and vanilla and mix. Add powdered sugar and stir until combined. Dough should be stiffer than you think. It needs to be thin enough to squeeze through the tip of a bag but thick enough not to spread all over your cookie. Add water or powdered sugar to achieve the right consistency.
12. Spoon icing into a ziplock bag. Snip the very corner and use as a pastry bag, twisting down as you go. Decorate cooled cookies as you like.
13. To keep cookies crisp, store slightly uncovered (like don’t put the lid all the way on your tupperware, or leave a ziplock bag slightly unzipped). For more soft, chewy cookies, store completely air-tight.