Best Stenciled Chocolate Cookies Recipes

STENCIL COOKIES RECIPE BY TASTY

Steps:

• In a medium bowl, cream the butter and sugar with a flexible spatula until smooth, about 1 minute.
• Add the egg and vanilla and stir until well combined.
• Place a fine-mesh sieve over the bowl and sift in the flour. Fold with the spatula until the flour is fully incorporated and the dough comes together.
• Shape the dough into a disc, then cover with plastic wrap, and refrigerate until firm, at least 30 minutes to overnight.
• Meanwhile Using thick paper and a craft knife, cut out a round stencil of your choosing. Set aside.
• Cut a square from a double layer of cheesecloth. Place the cocoa powder in the center. Gather the edges, twist, and tie with kitchen string to create a sachet.
• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Lightly dust a clean surface with flour. Place chilled dough on work surface and lightly dust with flour. Roll the dough out to ¼-inch (6-mm) thick, lifting and turning the dough as you roll to keep it from sticking. Using a 2-inch (5-cm) round cookie cutter, cut out rounds of dough. Gather scraps of dough and reroll to cut out more rounds, lightly dusting the work surface with flour as needed.
• Place the rounds on the prepared baking sheet, spacing 1 inch (2 ½ cm) apart.
• Place the stencil over a dough round, making sure to press down, and gently dab with the cocoa powder sachet to cover completely.
• Bake the cookies for 10 minutes, rotating baking sheet halfway through, until pale golden. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
• Enjoy!

VANILLA OR CHOCOLATE TUILES

Steps:

• Beat butter and sugar together with an electric mixer on medium-high speed. Beat in the egg whites, one at a time. Beat in the vanilla.
• Lower the speed and add the flour or flour-cocoa mixture (see Cook's Note) and mix until just combined. Do not overmix. Cover bowl and chill for at least 1 hour.
• Preheat oven to 325 degrees F (165 degrees C).
• Cut a small hole (about 3 1/2 inch diameter) in a thin piece of cardboard or plastic to serve as a template in forming the tuiles. Line a cookie sheet with parchment paper or a silicon mat and place the stencil on it. Using a small off-set spatula, place a small amount of the batter in the center of the hole of the stencil and spread it out evenly. Carefully lift the stencil off. Repeat for more cookies.
• Bake in preheated oven until lightly brown around the edges, 8 to 10 minutes. Remove from the oven and while still hot, remove tuiles from the pan and drape them over a rolling pin. Allow to sit a few minutes to harden and cool. Store in an airtight container.

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
• Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
• Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.