Easy chocolate cut-out cookies

These Easy Chocolate Cut-Out cookies are part of a series I’m doing on Valentine’s Day treats. If you’re here for a little lovey-dovey inspiration, check out my Cinnamon Heart Snickerdoodles, Sugar Cookie Squares or Cherry Coconut Cupcakes.

If there’s one thing a girl wants for Valentine’s Day, it’s a clean break.

The clean break I’m referring to? The one when you press a cookie cutter into a meticulously rolled dough and it doesn’t crumble to bits.

That was my fear as I was rolling out this deep, delicious chocolate dough. In fact, it’s my fear whenever a rolling pin gets introduced into a recipe. The extra step of preparing and rolling dough always ups the stakes of a recipe in my eyes. Of course, I never regret the extra step when the cookies are ready.

These cookies have the texture of a sugar cookie, but the taste of a brownie. They are rich and full of chocolate flavour, without being too sweet.

For someone who doesn’t really celebrate Valentine’s Day with their significant other, I really go all out for the other people in my life (Sorry, C. You’ll have to wait until Boyfriend’s Day).

I love baking for other people so much, I get extra excited when someone plans an event on a Saturday or Sunday night. That means I can bake, blog and share – all in the same day!

I mean, I can bake on weekdays, too. But, winter in Canada is not exactly friendly to food bloggers, especially those who spend their days at full-time jobs. I’m still pretty early in my blogging journey and have yet to cough up for a quality lighting kit. Weekend mornings are when I take my best photos.

The cuter the cookie, the better the photo. Actually, the cuter the better is a great rule to bake by. Unless we’re talking a big, ooey, gooey chocolate cake. In that case, make it monstrous.

Wishing you all a wonderful Wednesday! xx

Inspired by Baking a Moment

1/2 cup cold, salted butter, cut into pieces
1 tbsp canola oil
2/3 cup white sugar
1 tsp vanilla extract
1 tsp cinnamon
1 tsp salt
1 egg
2 tbsp corn starch
1/2 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1/2 cup white chocolate chips
1 tbsp coconut oil or vegetable shortening
Sprinkles (optional)


  1. Preheat your oven to 350ΒΊF. Line a baking sheet with parchment paper.
  2. Cream the butter, oil, sugar, vanilla, salt and cinnamon together until just incorporated. Add the egg and stir until just blended. Combine all of the dry ingredients in a separate bowl before adding to the wet ingredients in 1/2 cup increments. The dough should be pulling away from the sides of the bowl.
  3. Roll the dough outΒ between two pieces of parchment paper. This means you won’t have to roll with flour. Dough should be aboutΒ as thick as a magazine. Cut with the cookie cutter of your choice and bake for 10 to 12 minutes. The cookie will be firm around the edges.
  4. Set aside to cool. Melt white chocolate chips and coconut oil (or shortening) together in the microwave. When cookies are cool, dip half in the chocolate and decorate with sprinkles.
  5. Cool in the fridge or freezer as the chocolate sets.

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