Chocolate Sugar Cookie

This chocolate sugar cookie is a slight twist on the basic sugar cookie.

Melted semisweet chocolate is combined with flour and butter then scented with cinnamon.

Perfect for holiday gift giving and cookie exchanges, the rolled out dough is cut into your favorite shapes and can be decorated any number of ways.

Give yourself an extra hour when making these cookies so that the dough can chill in the refrigerator. Once rolled out and cut they take only 10 to 12 minutes to bake - crispy and lightly spiced, ready to serve or freeze until later.

Chocolate Sugar Cookie Recipe

2 cups all purpose flour
3/4 cup unsalted butter
1 cup granulated sugar
1/4 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 large egg
1/4 cup light corn syrup
2 squares (1 ounce each) unsweetened chocolate, melted. 1 teaspoon vanilla extract

Sift together the flour and the salt, soda and cinnamon, and then set it aside.

With an electric mixer, cream the butter with the granulated sugar. Lower the speed to medium and add the egg, melted chocolate, corn syrup and vanilla extract. Stir in the flour mixture and mix until thoroughly blended.

Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 350F.

Lightly flour a work surface and roll out the dough to 1/8 inch. Cut into your favorite shapes with cookie cutters, or just plain rounds.

Place on ungreased cookie sheets, at least 2 inches apart, and bake for 10 to 12 minutes, until the edges are just beginning to turn golden brown.

Remove the cookies to wire racks to cool completely.

Store them in an airtight container for up to 5 days, or wrap them well in plastic wrap and freeze for 1 month.

On Your Own - This recipe can also make cookie balls - just roll the chilled dough into 1 inch balls. You will have to cook them a few minutes longer, and they will be chewier than the flat cookies.

Food For Thought - To enhance the cinnamon flavor, combine 1 teaspoon of ground cinnamon with 2 tablespoons of granulated sugar and either sprinkle the flat cookies right out of the oven or roll the balls in the mixture before baking.

The cookies will not come out too sweet, and the bit of extra sugar adds just a little crunch.

More Chocolate Cookie Recipes

You Might Need:

• Kitchen Supply Aluminum Half Size Sheet Pan 18-inch by 13-inch

• Calphalon 12-by-17-Inch Rectangular Nonstick Cooling Rack

• Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat

• Oxo Good Grips Cookie Scoop