Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate ZZZ Cookies 3.1 (22) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 5 Dozen Z-shaped chocolate cookies satisfy the midnight munchies. Ingredients 1 cup (2 sticks) unsalted butter, softened ½ cup plus 2 tablespoons sugar 1 large egg yolk 2 ½ cups all-purpose flour ¼ cup unsweetened cocoa powder 2 teaspoons pure vanilla extract ½ teaspoon baking powder ½ teaspoon salt Directions Preheat oven to 350 degrees. Put butter and sugar in a large bowl; beat until smooth. Add egg yolk, flour, cocoa, vanilla, baking powder, and salt; mix until well blended and smooth. Divide dough in half. Roll out one piece between 2 sheets of parchment paper 1/4 inch thick. Repeat with remaining piece. Stack dough (still between parchment paper) on a baking sheet; freeze 15 minutes. Working with one piece at a time, cut out dough with a 3-inch-high Z-shape cookie cutter, easing out shapes onto parchment-lined baking sheets as you work. Refrigerate shapes until firm, about 15 minutes. Bake, rotating sheets halfway through, until firm, about 12 minutes. Let cool completely on sheets on a wire rack. Rate it Print