1 cup salted butter ( you can use unsalted as well, just add a pinch of salt)
1 cup white sugar
½ cup light brown sugar
2 large sized eggs (17mm)
1 ½ tsp vanilla extract
1 cup dark cocoa powder
3 to 4 cups all purpose flour
- Place the salted butter in the mixer and beat for about 30 seconds
- Add in the white sugar
- Sift the brown sugar and add it in (Sifting beforehand helps to prevent lumps)
- Add the eggs and vanilla extract
- Sift the cocoa powder and flour together
- Slowly add the flour and cocoa powder to the mixture one cup at a time, do not over mix. (Over mixing your dough will result in a tougher, chewy cookies)
- Once it is all incorporated together, wrap the dough in plastic and refrigerate for 2 to 24 hours
Chocolate cookie dough
Parchment paper or sil pad
2 circle cookie cutters - 3.5 cm and 2 cm Tip: You can use your icing tip if you have a hard time finding a small circle cutter
Piping bag, coupler and Piping tip #104 - rose tip
Preheat the oven to 375F.
- Cut about 5-6 sheets of parchment paper (if you are not using a sil pad) that match the size of your cookie sheet.
- Divide your dough into 4 to 5 pieces, this makes rolling it easier. Take a piece and place the rest in the refrigerator until needed. Chilled dough is simpler to cut shapes into.
- Place the dough between two pieces of parchment paper and roll it out. Tip: If at any point your dough starts to get too sticky, just place it back in the refrigerator for 15 to 20 minutes.
6. Using a small knife or a pointed spatula, remove the extra dough from around the cookies.
4 large egg whites
2 pounds of powdered sugar
- Mix with electric or stand mixer on high for about 3 minutes, until it forms a stiff peak. Cover the bowl with plastic wrap to prevent it from drying out.
- Take two ring sections and attach them together with a few drops of royal icing and let them dry for about 30 minutes.
- After they are set, take a top section of the cookie and attach it to the ring using a touch of icing. Set the ring upside down (top section on the flat surface) and let it dry for another 30 minutes.
- When set, it is time to pipe the flower. This can be tricky but with a little practice your flowers will look stunning!
- Using an icing bag and tip 104 - rose tip, you will be piping directly onto the top of your assembled cookie ring. After frosting, the rings dry best if you hang them in a drying rack. Tip: You can also pipe onto the rose nail - silver circle and transfer it onto the cookie.
- There are two styles that you can frost your cookie in to create unique flowers.
- Basic Flower Petals: When you look at your piping ring there is a narrow section and slightly wider section at the top. With the narrow side downward pipe the frosting out at a slight angle towards the outside of the cookie. In small sections create a waved look as you move the piping bag around the cookie in a circle, working from the outside in.
- Rose Style: Pipe a dot in the center and then holding the pipe vertically wrap small sections around the center working your way out to the end of the cookie.