Dough can be refrigerated overnight or frozen for up to 1 month.
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This recipe is a piece of crap. WAY too dry, and no baking time or temperature listed. If you have to adjust a baking recipe on your own to make it work, the recipe is wrong and who ever put this thing online obviously didn't test it before hand.
I love this recipe! I used this recipe to create chocolate bat cookies with sprinkles. The cookies held their shape nicely and were soft the way I like them. I followed the recipe almost exactly. I added another egg and only used 4 tablespoons of cocoa powder. I still have half of the cookie dough in my freezer and can't wait to use it! This is a soft dough, so lots of refrigeration is needed to keep dough firm enough to manipulate.
Rating: 5 stars
I omit the baking powder to use this for cookie cut-outs. This dough is quite easy to roll. i put it in the fridge for 30 minutes before rolling. It cuts well with cookie cutters and is perfect for owls, Halloween, or other brown cookies. It tastes wonderful - my kids and both my husband and I love these cookies.
Just a quick note - I strongly recommend reducing the amount of flour by at least 1/3. When I made my first batch ever, the dough was so dry, it was impossible to work with. So, I added a little more butter, sugar, and one more egg. After that, I just used 2-1/2 cups of flour for vanilla dough, and 2 cups of flour for chocolate plus 1/2 cup of cocoa.