Chocolate Rolled Cookies {Recipe}

Valentine’s season is one of my favorite times of year to make decorated cookies (second only to Christmas).  One thing I like about Valentine’s cookies is that you can get away with just a simple shape (a heart) and three colors (red, white, and pink) and still make some really special cookies.

For Valentine’s cookies I often set aside my “regular” sugar cookie recipe and make some delicious Chocolate rolled cookies.  In fact, this recipe is so delicious I should really pull it out more often!  This recipe is a slight variation of a recipe a friend gave me several years ago.

Chocolate Rolled Cookies

1 cup butter

2/3 cup granulated sugar

1/2 cup brown sugar

1 egg

2 Tablespoons chocolate liqueur or extra strong coffee (this can be made with about 1 teaspoon of instant espresso dissolved into 2 Tablespoons warm water)

1 teaspoon vanilla extract

1/2 cup cocoa powder

3 cups all purpose flour

1/2 teaspoons baking soda

1/4 teaspoon salt


1.) Sift together (or gently stir with a whisk) the flour, cocoa powder, baking soda and salt.  Set aside.

2..)  With an electric mixer cream together the butter, granulated sugar and brown sugar until fully incorporated and fluffy.

2.)  Beat in egg, coffee or liqueur, and vanilla.

3.)  Add in flour/cocoa mixture about 1 cup at a time.  Blend until fully incorporated.  (If you are using a hand mixer you may need to add the last cup of flour by hand).

4.)  Divide dough into two or three large balls, place in a plastic bag and chill in the refrigerator 1-2 hours (if you’re in a hurry, you can chill the dough for about 20 minutes in the freezer).

5.)  Once chilled, work with one ball of dough at a time, and roll onto a lightly floured surface.  I find it works best to place a sheet of parchment paper on top of the dough, and then roll on top of the parchment.  This prevents the dough from sticking to your rolling pin, and you also don’t need to add as much extra flour (as you would without the parchment).

6.)  Cut out desired shapes with cookie cutters and place on a baking sheet.

7.)  Place the baking sheet (with cookies on it) in the freezer about 5 minutes (this helps the dough keep it’s shape when baked).

8.)  Bake cookies for 7-10 minutes (depending on size) in a 350*F oven.

9.)  Allow cookies to cool on baking sheet a few minutes and then transfer to a wire cooling rack.

10.)  Decorate as desired.

Recipe Source- Glorious Treats

HERE is my royal icing recipe as well as lots of decorating tips to get you started.

HERE is a decorating tutorial from Karen’s Cookies that shows several of the same decorating techniques I used for these Valentine’s cookies.

Happy Baking!


  1. Can u please tell what can I use instead of strong coffee to make this recipe kid friendly? Thank you very much

  2. Hi, I made these cookies and they were really good. I posted your recipe in my blog in english and spanish, so now all my friends in South America can make them too. 🙂

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  5. Fantastic cookies! I made them without the baking soda, and they were a little bitter. I wanted to leave out the leavening, so they would not puff out. Is the baking soda in the recipe for leavening, or to balance the acidity of the chocolate?

    This is now my go-to recipe!

  6. Hello!! How far in advance can I bake the cookies? I would like to decorate them the night before Valentine’s and didn’t know how early the cookies could be baked? Suggestions?

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  8. Made there today filled with vanilla icecream and delecious!

  9. Thanks for the gorgeous recipe and photos! Can this recipe be halved? Thanks so much : )

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  12. I made some 5 inch cookies with this recipe but they break easily, what should I change to make them sturdier?, thank you in advance and God Bless You.

    • Hi Alvar, Yes, the cookies are quite delicate when they are still warm, but once they cool it should not be much of a problem. If yours were too soft even when cool I might suggest baking them just a bit longer.

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  14. I made these last night. I rolled out the dough before I chilled in, then kept it in the fridge for a full 12 hours before cutting out the shapes. Despite this, I only managed to cut a few before the dough became so soft that the shapes got distorted when I tried moving them! Even though I returned the cut shapes to the fridge for another 24 hours and put them in the freezer for 15 mins while the oven was heating up, they still puffed up and spread quite a lot. On 2″ cookies they spread 1/4″. If I try these again I think I’ll leave out the baking soda.

    • Hi Julianne, I’m going to guess maybe you live in a super warm climate? This dough can get a bit soft when warm, but is usually quite nice to work with once chilled. The dough will spread a small amount, although it’s never been enough to bother me. If it’s more than you like, then yes, feel free to remove the baking soda and that will help. Happy baking!

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  21. These were amazing. Literally tasted like brownie cookies! But how long do they last?

    • Hi Greta, So glad you enjoyed them! The cookies will remain fresh and delicious about a week (stored in an airtight container, or favor bag).

  22. Glory, this is the best rolled chocolate cookie recipe I ever made. The dough is so easy to work with and is delish. Made the valentine hearts and everyone thought they were store bought. Love your vanilla cookie and your chocolate cupcake recipe also! Love your stuff! Thank you. Jayne

  23. Thanks for sharing these cookies! They look amazing! I just finished icing mine and they taste delicious 🙂

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  25. They look so yummy! I want to try this recipe so badly, by any chance do you have this recipe in grams? I’m having trouble with calculating cups.

    • Thanks for the comment. I’m sorry I am only familiar with American measurements, but feel free to use google to find a good conversion chart and you can convert the measurements.

  26. for the cocoa powder is Hershey’s Cocoa, Natural Unsweetened good for this or should it be sweetened?

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  31. Just made these with Christmas cutouts! Very good!

  32. I just made these today, the dough tastes lovely and your cookies look gorgeous. But for some reason I found the dough very dry. I followed the recipe exactly, is there something I might of done? Or can do?

  33. I just made this recipe I used coffee and made bear shapes. Such rich flavor!  Love them. I can’t fit my sheets in my freezer but they still held shape really well. Thank you 

  34. Fantastic cookies! I made them without the baking soda, and they were a little bitter. I wanted to leave out the leavening, so they would not puff out. Is the baking soda in the recipe for leavening, or to balance the acidity of the chocolate?

    • With the recipe as is (with baking soda), the cookies do not puff up much and keep their shape beautifully! Make sure the dough is nice and cold before you bake the cookies.
      I can’t imagine what would make the cookies bitter at all, they should be quite sweet (although I suppose any chocolate flavor could be described as bitter?). The baking soda will not make any difference in sweetness or bitterness. The flavor of these cookies is (and should be) quite similar to a brownie.

  35. I’m doing this next month and I’m wondering how many cookies this will make?

  36. How do you get your icing so red?

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