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Bernard’s Chocolate Cookie Recipe
When Hallmark needs recipes for baked goods, we go straight to Bernard Shondell. These crispy, cocoa-y cookies are perfect for cutting into shapes and decorating, just like sugar cookies.
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Ingredients
- 12 oz (3 sticks) unsalted butter, softened
- 1 cup shortening
- 3 cups granulated sugar
- 4 eggs
- 2 tsp. vanilla
- 1⅓ cup cocoa powder
- 1½ tsp. baking powder
- 1 lb. plus 15 oz. all-purpose flour (for us this measured 7 cups plus 1½ Tbsp.)
Directions
- Combine butter, sugar and shortening in a large bowl. Beat with an electric stand or hand mixer for at least 3 minutes.
- Slowly add the eggs and vanilla and beat until well incorporated.
- Sift the cocoa powder onto a sheet of waxed or parchment paper, then slowly add it to the butter mixture.
- Sift the flour and baking powder together onto a sheet of waxed or parchment paper, then slowly add it to the butter mixture. Blend until it forms a dough.
- Divide the dough in half and flatten each half into a disk. Wrap each disk in waxed paper and refrigerate for at least 30 minutes or up to overnight.
- Preheat the oven to 350°F.
- Remove one disk at a time from the refrigerator and roll to 1/4 inch thick. Cut into desired shapes. Gather the scraps, reroll—maybe pop it back into the fridge for a few minutes—and cut more cookies.
- Place cookies on a parchment-covered baking sheet. Bake for 8-12 minutes or until the tops look just dry. Do not over bake.
Bernard Shondell
Hometown: Roeland Park, Kansas
Artistic style: Sweet & Simple
Inspiration: Flour, sugar, & glitter
Happy place: In any bakery where I can experience what other bakers create.
Favourite project or work of art: Wedding cakes - I love the transitory nature of artistry & precision that is made to be eaten.