- Prep Time: 30 mins
- Cook Time: 12 mins
- Total Time: 42 mins
- Yield: 14 cookies 1x
- Category: Deserts, Chocolate Cookie
- Cuisine: American
- 2 cups all-purpose flour
- 1/2 cup cold unsalted butter (1 stick), cut into small cubes
- 1 tbsp coconut oil
- 2/3 or ¼ cup cane sugar
- 1 tsp vanilla extract
- ½ tsp sea salt
- 1 large egg
- 1/4 cup cornstarch
- 1/2 cup cacao powder
- Preheat oven to 375°F and line baking sheets with parchment paper.
- Whisk wet ingredients (except eggs) inside a large bowl (or stand mixer bowl).
- Cream them until you get a smooth texture. (Don’t overbeat!)
- Combine egg into the batter. Continue whisking.
- Sift the dry ingredients (only 1 ¼ cup flour) before adding them to the batter.
- Continue adding more flour until the cookie dough forms. It should not stick to the sides of the bowl. If you are using a stand mixer, this dough will form into a ball by itself, indicating that it is ready for the next step.
- Place dough between two sheets of lightly floured parchment.*
- Roll out the dough. (Ideal thickness: ¼”)
- Use stamp cookie or cookie cutter to make shapes out of a cookie cutter.
- Bake for 9-12 minutes (or until your cookies look firm and dry)
- Transfer the freshly baked cookies to a wire rack. Let them cool for a few minutes.
- Use an icing tube or spatula to add the filling and make a perfect buttercream cookie sandwich.
I only used one stick of butter and ¼ cup sugar to reduce its calorie content.
Cookies burn easily, so watch the oven like a hawk after 5 mins are up!
Avoid overbeating your cookie dough to retain its smooth texture.
Keywords: Embossed chocolate cookie, stamp cookie