Best Ever Chocolate Cutout Cookies

I'm giving this recipie 5 stars with the modifications I made. I substituted 1/4 c. of the butter with shortening and also added 1 egg yolk. I also found that rolling them out just a bit thicker than 1/8'', baking them for 7 minutes and using parchment paper kept them from breaking apart. I ended up with cookies that were SO CHOCOLATEY WONDERFUL and tasted a lot like brownies. They were gorgeous with the "sugar cookie icing" recipie from this site.

Instead of using flour when cutting out shapes, use cocoa powder! That way you cant see the flour after baking.

These turned out great with modifications. I followed advice of other reviewers and added: 1t. vanilla, 1/2 t. cinnamon and an extra egg yolk. I also rolled them out a little thicker than the recipe called for. I did not refrigerate the dough at all and the dough was fine - even with my young kids making the cut-out cookies. We will make these again for something different.

I made a double version of this recipe for my sons Halloween party at school. They were not only absolutely fabulous, but also DELICIOUS! It's like mini brownie cookies with a crisp yummy texture. This recipe would be great for anyone, even people who are novice.

Well, after all these wonderful reviews, I have to wonder why this recipe doesn't work for me. I bake a lot and have tried this recipe three times now, and every time, the cookies fall apart either when they're being removed from the cookie sheet or when they're being handled as I frost/decorate them. They taste good--very rich--, roll out easily, and cut easily, but it's Cookie Crumb City from then on. 'Disappointing.

I liked this cookie! It had a really good chocolate flavor but not too sweet. It was simple to make, too. I skipped the cutout part (too time consuming) and just formed the dough into two logs about 2-3 inches wide. When it was chilled I sliced it into 1/8" slices. I baked it on parchment for about 9 minutes. These would be perfect with coffee or to make your own ice cream sandwiches. Thanks!

This is a great recipe and I will make it again. I had no problem with the consistency of the dough and followed the recipe to a T. Make sure you use only room temp softened butter, measure the exact amount of ingredients (no eyeballing it) and chill the dough for 2 hours. TIP! Cover the dough in wax paper in the fridge during chilling. After you pull it out, roll it between 2 sheets of wax paper. You have no issues with sticking, flour doesn't mar the pretty brown dough. Thanks for sharing your Grandmother's recipe! She was a great cook!!

These cookies were very tasty! I liked them a bit thicker and soft and my boyfriend liked them a little crispier. Either way they were even better when we drizzled them with melted white chocolate chips, caramel and a good chocolate bar with nuts in it! It was like eating a really gooey brownie, but easier to manage!

We LOVED this cookie recipe! I made them for Valentine's Day this week, icing them with an almond-flavored confectionary glaze in pink and white. They were very pretty--but, more importantly, very yummy! I love sugar cookies, so these were right up my alley. I think my kids still prefer traditional sugar cookies, but they enjoyed these too. Recipe was very simple and the cookies really kept their shape nicely. Thanks!

WOW, What great chocolate flavor!! My kids loved them! They are very easy to make!! Simple ingredients. Let the dough warm up a little after refridgerating its easier to roll and use flour to roll them on, they come up easy with a spatula after you roll them to transfer them to your cookie sheet. Yummy, these didnt last long!!

Make Mine Mexican Chocolate! My favorite version combines many of tips provided by others- subs. 1/4C butter for shortening; add in one egg yolk & 1 tsp vanilla to wet ingredients; added 3/4 tsp cinnamon and a dash of red pepper to the dry ingredients. Found that I needed to chill the dough- in fact found it rolled out better when not chilled. When rolling, used 1 part cocoa powder and 2 parts flour- rolls great and doesn't dusty up the finished cookies or leave a film like straight cocoa.

These turned out pretty good- really rich and chocolately. However, I did follow others' advice and added a teaspoon of vanilla and an extra egg. I ended up making them a bit thicker as well. Good for bigger stencils but fell apart in any shapes that had littler pieces (like with Rudolph's antlers).

Made these at Xmas time.Very good.

These cookies were delightful - I let them cool and sifted powdered sugar on top, which added just the right amount of sweetness. I was in a time crunch, so I didn't refrigerate, but I was still able to roll out and use cookie cutters without a hitch! Roll out thicker and store in a sealed container for chewy cookies; thinner and store uncovered for crisp ones.

These were great! I followed advice of other reviewers and added: 1t. vanilla, 1/2 t. cinnamon and an extra egg yolk. I rolled them out without refrigeration and had no problem, they were a little sticky but not too hard. I did it on freezer paper to make it easier. So good! Made them thicker and cooked less time and they were nice and soft.

Wonderful recipe. I added a capful of vanilla and chilled the dough overnight. The dough is BEAUTIFUL, and rolled out like fondant. Thicker cookies came out soft and chewy; thinner came out crisp--BOTH thick and thin have a wonderful chocolate-y flavor and are delicious! Thanks for sharing this great recipe :)

Great cookies! For everyone complaining of crumbly cookies, you have to be smarter than the dough. I refrigerated mine overnight, and let it sit about 10 minutes before rolling it out. I like to roll out dough on a mat or on parchment paper or plastic wrap taped to the counter. It works wonders. Don't bake the cookies more than about 8 minutes, or they will dry out. I made a batch of these as Valentine gifts, and decorated them with royal icing. SO beautiful and delicious!

Wow, what a cookie. Easy to make, easy to roll and cut. They taste like a thin brownie, soft and delicious. My son had a horse/cowboy birthday party this year, and I was looking for a chocolate recipe so the horse head cutout cookies could be already brown and not need to frost them! I just added a brown mini-m&m eye and they looked and tasted perfect! My son the cowboy and I thank you for a great recipe!!!! I'm sure to use it for several upcoming occasions.

I made heart cut-outs for my 5th grade son's class Valentine's Day party. Dough was easy to work with and cookies were a hit! I rolled my dough out between two layers of parchment and baked the cut-out shapes right on the parchment--works great, doesn't add extra flour to the dough and no flour mess to clean up!

These were by far the best cutout cookies I've had, and i give them 5 stars the way i made them. I made them thicker than the recipe calls for and only cooked them for 6 minutes and they came out nice and chewy like a brownie. I'm also a vegan so i used 1/4 cup blended tofu instead of egg and margarine instead of butter and they turned out great, i gave them to my boyfriend in the shape of hearts, he loves them too :)

Such a great, easy recipe for something a little different! I add 1 1/2 tsp. of vanilla and an extra egg yolk but other than that stick with the recipe. I ended of chilling my dough longer than planned (3hrs) because my 1 year old wasn't in the mood to share my focus but I think it helped in the long run. When rolling out dough use more cocoa powder instead of flour so you don't ruin the look with white baked on flour and roll out between sheets of parchment paper for the easiest experience. DON'T overbake! these turn out great, like a brownie flavored sugar cookie!

Went with an additional whole egg and added some more spices - it was soft, but after refrigerating it overnight it worked out well. Delicious.

These cookies were yummy and tasted better as they got a little older. For a bit of variation, sprinkle equal proportions of cinnamon, ground cloves, brown sugar and ground almonds on top of some of the cookies to make spiced chocolate cookies.

Super delicious and unbelievably easy! The dough seemed a little on the dry side but they turned out perfect. I don't like my cookies overly sweet, so I cut down the sugar to 1 cup and it was just right.

I followed this recipe to a T and it worked out very well. 4 stars because I would like to add more cocoa next time. I used parchment paper to bake and to roll out with great success. I rolled rather thickly (for me, anyway)...at least 1/8" and the recipe yielded 24 3-1/2" hearts. Not much spreading at all. Thanks for sharing this recipe.

I have made these several times now and each time have been asked for the recipe. They are very chocolatety and delicious! My tips: don't make them too thin or they get overdone easy. Also, when making the cutouts, instead of using flour on your work surface, use cocoa powder. Your cookies will look even and chocolatey instead of having flour residue.

Delicious, very chocolatey cookies. I add 1/4t cinnamon and 1/8t cayenne--it doesn't make the cookies spicy, but elevates the other flavors. The dough is very easy to work with just hand-rolling it into logs and chopping off rounds. With cookies about 1in x 3/16in and a bit more baking time (12-15min.), you get a wonderful texture, al dente on the outside and soft when you bite in. I roll the logs and toss each cookie in a 2/2/1 mix of flour, cocoa and sugar. I don't refrigerate the dough, but often pause to turn on the oven and wash some dishes or just take a break after the logs are rolled out, before I chop them up. My sifting method is a quart bell jar and a butter knife :) I mix the dry ingredients in the jar, 'sift' them gradually to another container with the knife, play whack-a-mole with any visible clumps, and it all gets sifted again going into the dough. It's quicker and more effective than a colander. I'll put my complete recipe up on my blog, Flavors of Daylight.

we followed the recipe to a T and found it to be bland. My kids will eat one every once in a while, but I will not be making them again....not every recipe is for everyone :)

This is my go-to recipe for rolled chocolate cookies. As per other reviewers, I add a tsp of vanilla, occasionally add an extra egg yolk if I'm baking other stuff that'll use the white, and I always roll the dough out on cocoa powder. For cocoa, I use about half Hershey's Special Dark (which is a blend of regular and Dutch) and half regular. This makes the cookies very dark, which offsets the sweetness of royal icing decorations very nicely. I also roll them with my 1/4" guides and bake for 8 minutes.

Easy to work with and really yummy too. My five year old had a great time cutting them out. Thanks for a great recipe! The only thing I did different was to add a teaspoon of vanilla along with the egg.

The flavor of this cookie is wonderful. They remind of a crisp brownie. The dough was a bit crumbly and kept pulling up with the rolling pin, had to use a good dusting of cocoa powder. I would recomend rolling dough out on parchment paper, cut out shapes, then remove excess dough to prevent cookies from falling apart during tranfer to a baking sheet.

The taste is definitely awesome and extra chocolatey. It was initially very gooey and sticky, so I had a hard time getting it out of the mixing bowl, so I added some more flour and after chilling I could roll it out just fine between two sheets of parchment paper so I got no more extra flour added in. The baked cookies do break easily unless you roll them thicker and let them cool a bit first before lifting them off the cookie sheet. They held their shape beautifully so the dough works fine with complex cutters. However, they are not strong enough to withstand covering the entire surface with royal icing, in fact you don't need it. I did add vanilla and people kept saying they tasted like brownies. This one is definitely making it into my cookie recipe box. It gets five stars.

These cookies taste amazing! While the dough is a little tough to work with at first, adding enough flour when rolling out the dough solved all of my problems. I made the cookies a little thicker than suggested and used a heart shaped cookie cutter. After that, I decorated them with icing. Perfect for Valentine's Day!

Not sure what caused difficulty for others. I loved the texture of this dough! We rolled (using a heavy dusting of cocoa instead of flour) to about 1/4 to 1/2 inch and cut using 3 inch cutters. Baked for 8 minutes and they were perfect! Loved the "crisp brownie" texture. Also am using this as my "gift cookie" for work colleagues. Using 6 inch tree and snowflake cutters and then decorating with royal icing. P.S. Aren't grandma's recipes the best??

Really the best chocolate cutout cookies! Great taste!

These cookies are really tasty and chocolaty. I added a teaspoon of vanilla when I added the egg to the creamed butter and sugar, and a half teaspoon of cinnamon to the dry ingredients. I rolled them about 1/8" thick as the recipe states, and the cookies came out crispy when cooled, kind of like a chocoate wafer cookie.

The dough was far too dry! I tried to add a bit more butter after it was all mixed together - that was hard. I only used 1 cup of sugar and it was sweet enough. I just wanted a chocolate sugar cookie recipe to make "Tiny Teddies" and essentially that's what I got. Tastes good and that is what matters most. Next time I will add vanilla & a 2nd egg

HELP...i made this recipe but i dont know why the dough keeps falling apart and breaking when i roll it out.. please tell me what i did wrong.i followed exact ingredience exept i added one extra egg yolk..i rapped them in wax paper and left in fridge over night.but i didnt put them in plastic bag.. only in wax paper..but they were rapped well.. please send me any suggestions cuase my husband really loved the taste and i did too.. would love it if i could get it right...

Made as directed. Chilled for 3-1/2 hours in the freezer. Dough was incredibly sticky. I rolled 1/4 of the dough out and cut with cutters dipped in cocoa powder -all looked well until I tried to transfer to cookie sheet. They were completely stuck to my parchment paper. I ended up making drop cookies out of these and baking them longer than directed because they were much thicker. I will not try this recipe again for cut-outs.

Delicious cookie, simple to make. They fell apart too easily though.

Disaster! The cookies started perfectly doughy, i cut them into 1/8inch thick stars with my cookie cutter, and placed them in the oven for 6 minutes. I check them later and they are one giant wafer-thin bubbly cookie. They tasted good, but they were crazy! The butter in the cookies melted and 'boiled' the cookies! These were NOTHING like the picture!

I have been looking for a chocolate cut out for a while and finally found one. I wanted to make these to see how mine came out after reading some of the reviews. Some people had problems with them sticking and others had no problems. Mine did not stick, i had no problems with the recipe at all. I did line the cookie sheet with parchment paper to be safe and i did not refrigerate the dough. Other than that i followed the recipe exactly and my dough was not sticky at all, i didnt even really need to dust with extra cocoa powder. Tastes wonderful, just like a brownie. I just hope they will not crumble and fall apart during storage. If they last that long. YUM

Followed other cook's suggestion of adding 1 tsp vanilla and 1 egg yolk. Rolled dough out to 1/4 inch thick & baked on parchment. Cookies are great!!!

We used this recipe as a part of a school project: DS had to make a 3-D model of something from the book Fahrenheit 451- he chose a phoenix. This cookie dough was perfect- we made the base of the display, the back of the phoenix and the decorative front from this dough. (used chocolate royal icing to glue it all together on the sugar cookie background for contrast) Not only has it held up so far, I tasted one of the scraps and it's really yummy too! I'll be making some REAL cookies from this soon- easy recipe (DS made it all himself) and delicious!

These are a great adult chocolate cookie. My kids didn't think they were sweet enough. I did have to kneed about 3 TBS. of flour in order to stiffen up the dough enough to make cut out cookies. I thought they had a nice chocolate flavor and were tasty with a peanutbutter cream sandwiched between them.

I'm mostly giving this 4 stars just based on the taste of the cookie. The dough was way too crumbly for rolling out and cutting with cookie cutters. However, what I did was refrigerate the dough in logs and once set, I sliced the roll into approximately 1/2 inch slices and baked them that way. I dipped some of them in melted white chocolate. The taste of these cookies is great and I think it even gets better a few days after they've been baked. I got compliments from everyone who tried these cookies. I will definitely be making these again. Thanks!

Phenomenal. There is no more to say. Make these.

Wow these cookies are awesome. The chocolate taste is amazing! Really flavorful!! I only refrigerated the dough for 1/2 for if you do it too long it gets crumbly. My kids ate the entire batch in one day! I cant wait to make these for Christmas!! You really have a great recipe here Krista- Great job to your Grandmother!! Yum!!

These are pretty good. They taste similar to a thin brownie. Used the recipe to make bumble bee "B" cookies for preschoolers, and they turned out really cute!

This is very chocolatey but I too had the crumbling problem another reviewer described. Maybe it was becaused I used shortening instead of butter? I found that the dough looked great to use once I made it but followed the directions and put it in the fridge for 2 hours. I think I should have used it right away instead. I added a little water to the dough to get it pliable again and heavily doused my rolling surface with cocoa. Usinga spatula to remove the cut outs solved the crumbling problem and the baked very nicely in exactly 8 minutes. I think I will try this recipe again but not refrigeratethe dough because I like the intensity of the chocolate flavor and the cut-outs etained their shape perfectly after baking.

MMM! Yummy! I save your photo to my computer to remind me it's yummy.

The batter never worked for me. I tried it by the letter, and it was just too sticky to roll, even after being in the fridge for 4 hours. I then tried it again with some of the suggestions in the comments, and still too sticky/mushy to turn into cookies.

For flavor, I give this recipe 5 stars. Unfortunately, like other reviewers, I had an issue with most of them breaking apart while getting them off the pan. Even still, the flavor was so good that I will make them again.

I made this as directed, but added butter flavoring. Things got busy, so the dough was in the fridge over the weekend. warmed up on the counter, rolled out with wax paper (no flour or powdered sugar). baked 8 min. at 350, nice and soft with good chocolate flavor.

Awesome cookies! They taste just like brownies, but they look so very pretty! These will become a staple in our home from now on! Everybody loved them! How did we do it: we added vanilla and cinnamon, as other reviewers suggested and rolled them just a bit thicker. They didn't break as long as they stayed flat. They are fragile though, not hard as the white sugar cookies I have tried so far, but who cares?.... They disappear so very quickly, nobody notices the head of the snowman broke of... No crumbling though, whatsoever! I don't know why other reviewers had that problem. Ours came out perfect! Thanks for a wonderful recipe!

I followed others' recommendations and added the vanilla and extra egg yolk. I rolled them out between two sheets of waxed paper, so I didn't need to use extra flour or cocoa powder. They taste really good, and my only complaint is that they break apart super-easy. I was planning to decorate them for friends and I've already lost three to breakage.

Great taste; very chocolate-y (one friend said these tasted almost like dark chocolate, the chocolate flavor was so strong). The dough got very hard when I chilled it, which made it difficult to roll out the cookies. Next time, I won't chill dough as long. I cut mine thicker because of the rollout difficulty. They were great warm from the oven but got a little hard later on.... I like a softer cookie, so I wrapped them in moist paper towels and then microwaved for 10 seconds or so to bring them back to that "fresh from the oven" softness.

I thought this cookie was a nice change! I did add a splash of vanilla though. My girls had a great time decorating these for Halloween! I followed the suggestion of rolling the dough out between wax paper. I also put the dough and wax paper in the fridge for a few minutes after we used cookie cutters to firm back up enough so they wouldnt break when trying to transfer them to the cookie sheet. Worked great!

Excellent cookies! Nice texture, very tasty. I followed the recipe exactly, had no problems. Thanks, this one is a keeper!

This is my favorite chocolate cutout cookie recipe. I make these every valentine's day: heart-shaped sandwiches with pink icing in the middle. They have a great chocolatey flavor without being too sweet. I use "sugar cookie icing" for my pink icing with these. Yum!

These were terrific: easy to make and very tasty. I used this recipe rather than gingerbread (which hardly anyone wants to eat) to make the moose cookies I bake every year. Now they're chocolate moose cookies which makes them even better!

These were awesome! So tasty! They are like very rich brownie-cookies. I used Special Dark cocoa powder which made them darker in color and they had a dark chocolate taste. I had no trouble with the dough being crumbly. It mixed up very well and once it was chilled, it was easy to work with. I used cocoa powder instead of flour to roll these out and that worked nicely and the cookies looked neater with no white streaks. I did notice that if you make the cut outs too thick, they are more apt to break. I baked these for 8 or 9 minutes, then let them cool on the sheet for 5 minutes. I drizzled them with red and green confectioners glaze for christmas and it was very striking against the almost black cookies. The only change I made to the recipe was to add 1 tsp. of vanilla to the dough. Thank you so much for sharing this recipe - it will become a regular for me!

Perhaps I am a rookie, but I find this cookie recipe very crumbly, anyone have any tips? I had to leave the dough in the fridge overnight and used the microwave to soften them a bit... The crumbs are tastey....

Tasted ok, but far too dry to roll. I could have worked with it however I never would have gotten out of it the # of cookies I required, so I rolled them into balls. I'll stick with my regular cookie recipe.

looks great and the kids should love them !

Have tried recipe twice and both times my cookies are crumbly and dry. Very few were eaten.

I followed this recipe EXACTLY, and the cookies completely crumbled. Really disappointed, but the scraps tasted good.

It was chocolatey, and it was a good cut-out consistency, I just didn't care for it.

I would say these were ok..... when you put the dough in the fridge they got hard as a rock, so I would skip that. They were just ok cookies I thought. Next time I think I will just add cocoa to my sugar cookie recipe like I normally do.

Awesome flavour and no trouble at all with these! i took the advice of adding a little cinnamon and it worked really nicely and VERY brownie tasting (i rolled them a little thicker too). Super cute idea to use them at a football party as i did, just some white stripes and laces and they were a huge hit!

Excellent recipe, kids loved it and cut them themselves! Nice taste and texture, easy dough to work with, needs chilling just as any cut-out cookie! Thanks!

These really are best ever. I substituted with gluten free flour and they still worked out amazing, they dough didn't spread and they maintained difficult shapes. SO GOOD.

These were super yummy! We aren't the biggest fans of regular sugar cookies, so when we decided to do halloween cookies I had to come up with a better solution. These cookies hit the spot. I like soft cookies so I decided to omit 1/4 C of butter and replace it with 1/4 C of applesauce. I had to leave it in the fridge for the 2 hours...much too sticky when I tried to work with it before that. I also rolled the dough in a mixture of powdered sugar, cinnamon, and nutmeg instead of flour which added a nice flavor. I had to let the cookies pretty much cool completely in the pan so they wouldn't crumble when I removed them. Using a very sharp ended spatula helped. We didn't make frosting, but I'm sure they would taste amazing with a good cream cheese frosting. Overall I am very pleased with them and will be making them many times in the future.

Made as is & turned out great. Tastes just like a brownie!! I didnt use the cocoa pwder to dust i just rolled it between saran wrap. No mess & no sticking!! Cookies cook up alot so next time I will roll thinner than the 1/4 in.

Really great chocolatey flavor and so easy to make! For a Christmas cookie exchange I am making the cut-outs into sandwich cookies filled with a peppermint icing. Thanks so much for the recipe!

People did ask for this recipe when I made them! They taste like brownies but in a cookie... SO good! I made some 2 inch wide heart shapes for a friend's wedding shower - they were a big hit as you could pop a whole one in your mouth ;) Thank you for sharing!

I loved this recipe. It almost taste like a brownie. I am starting to make cookies for special events with royal icing decorations and this recipe was a nice change from the classic sugar cookie. Not sure why some people were saying the dough was sticky, I let mine chill for 3 hours and it was PERFECT!

Boy, was I disappointed with these! I wanted to make them in bat and cat shapes for a Halloween party, and couldn't find a suitable amount of time to bake them for - they either burned or were raw, and in either case they broke very easily. And after all that, they didn't even taste that good! Still searching for a "best ever" chocolate cutout!

we just tried to make these cookies and didn't care for the recipe, followed the directions perfectly and the dough was so hard it was unable to be "rolled" properly, thumbs down!

First off, 375 is way too hot to bake these cookies. I used a 350 oven for 10-12 minutes. I did roll out thicker and reduced the cinnamon by half. The dough was a sticky mess for me to work with. I had to put the whole cookie sheet in the freezer to let the scraps firm up before I could remove it from around the cut out cookie. Good flavor but I don't think it is sweet enough for kids. The next day these were too soft for me, so I did not even waste the time decorating with icing.

Wow! The dough was really easy to work with--not sticky at all once it was chilled--and my whole family loved these! They baked up nice and flat, but soft (when I only rolled them out to 1/4")--perfect for ice cream sandwiches. Definitely a keeper!

Excellect cookie... rave reviews every year from my son's class! This is a keeper! A little tricky sometimes when transfering from the baking sheet.

I was testing a few different chocolate rollout sugar cookies and these were by far the best. So chocolatey, didn't lose their shape, and chewy in the middle. I followed recommendations and added an egg yolk. I rolled them out to 1/4" thick and baked for 9 min for smaller shapes and 11 min for larger shapes. Took them to a cookie swap with peanut butter icing and won!

Excellent recipe... people at work and at home LOVED these cookies. Although I chilled the dough only for an hour and let it sit outside the fridge for 20 minutes before rolling it out. Oh and I also used cocoa to knead the dough just as one of the other reviewers suggested. I made these in star shapes and stuck silver dragees on all the points... the looked really pretty and had absolutely no cracks. I'm making these every year, thank you!

I cut down on the sugar, added more flour. Taste is perfect.

This was okay. I was a bit dissapointed by the results. My first batch I cooked exactly as it said, and they ended up being slightly burnt. My second batch I cooked for 6 minutes, then only left on the tray for four, and they were much better. I might make these again, but I'll probably just stick with my regular sugar cookie recipe. UPDATE: Okay, maybe spoke too soon... The next day, the cookies had softened up and were chewy and much tastier. Still not my favorite cookie, but much better than I initially thought.

If I could give this recipe no stars, I would. The dough was crumbly even after chilling. It had the consistency of slightly wet sand and could not be rolled or even shaped into a log as other reviewers suggested.

I used vanilla as other reviewers suggested. The dough was crumbly, but once I kneaded it a little it rolled out fine no problem. I used this recipe to make graduation cookie pops and uploaded a photo to the gallery. It worked so well and I was happy with the result.

Easy and delicious. Love the brownie flavor. Only change was to skip the chill and instead roll out on a cold marble slab. Oh, and sometimes use butter flavor Crisco instead of butter. Dough was a breeze to work with. Rolled and cut out easily with no crumbling or breaking. Held its shape well. I use it for the Wilton 3D cookie Christmas tree (photo uploaded).

Amazing Cookies! Used advice about adding an extra egg yolk, and we used cocoa powder rather than flour when rolling out dough and using the cookie cutters. GREAT FLAVOR!

Wow. I don't know what happened. We followed the recipe exactly, yet the dough was too soft (even after putting it in the fridge). They acted weirdly in the oven, bubbling like they had too much baking powder in them. Then half of them just collapsed, while still in the oven, and ended up thinner than they'd been rolled out, and burnt. The taste was not very good, either. We won't be making these again.

These are outstanding. Oh Chocolate Cutout Cookie Recipe, where have you been all my life? So pretty with sprinkles on them. And tasty, a nice change from sugar cookies. They are rich, like oreos. The batter was amazing to work with. I rolled between wax paper and did not need flour for rolling. Perfection! Thank You!!!

I substituted 2 egg whites for the 1 egg and used 1/4 cup of light butter and 1/2 cup of applesauce instead of the 3/4 butter. They taste like cakesters. Kids loved them.

Big winner in our house. I followed the recipe without changes, but found that they were much better when only cooked 8 minutes (not 10). Frosted with chocolate frosting - family loved them!

I do not know what happened here...I followed the recipe as stated. The dough was incredibly crumbly, I had to use my hands to get it together out of the bowl. I was able to eventually roll out several cookies and while they tasted very good I was disappointed that the work involved and I was unable to make the cookies for my daughter's class for a Halloween party. Good taste, yes. But consistency is off.

Wow these are awesome! What a chocolate taste!! They got rave reviews everywhere I took them. My only recommendation refrigerate the dough about 2hrs let stand for about 15 min on counter - put flour on counter and saran wrap on top of dough to roll out- its so much easier to roll using saran wrap. These are amazing!!

These were amazing! In the past I usually have trouble with cookie cutter type cookies, however these were great. I never had trouble with the rolling and they never fell apart at any point even after they were baked. They tasted great and they still had a slightly soft texture, which I preferred. I highly recommend these.

Excellent. They taste like brownies! The only change I made was to sub. 1/4 c of shortening for butter.

I used this recipe to be the outer rim of "owl eyes" cookies. I am not sure if my cocoa is a little stale (in a box, not canister), but the dough wasn't chocolatey enough for me, so I added 2 ounces of semi-sweet chocolate. Also, about a tablespoon of shortening to counteract the added chocolate. The dough itself was lovely - though was too hard to be worked straight from the fridge. It was difficult to get it to roll around the sugar cookie dough - but if I had been rolling it out flat and cutting shapes out, it would have been fine. I also used cocoa and confectioner's mixed to roll out the dough. Baked for 9 min @ 365, delicious, and just perfectly chewy. Great chocolate flavor.