Chocolate molded cookies
Chocolate Molded Cookies that bake up rich, tender, and beautifully detailed using wooden molds — perfect for any filling or topping.
Ingredients
- 113 grams (½ cup) unsalted butter at 65°F (18°C)
- 100 grams (½ cup) white sugar
- 60 grams (¼ cup) dark brown sugar
- 2 large eggs room temperature
- 5 grams (1 teaspoon) vanilla paste or extract
- 270 grams (2 ¼ cups) all-purpose flour
- 30 grams (¼ cup) Dutch-processed cocoa powder
- 3 grams (¾ teaspoon) baking powder
- 2 grams (½ teaspoon) sea salt
Instructions
To Make The Dough
- In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy.
- Add the eggs and mix until smooth, then add the vanilla and mix again until fully incorporated.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Add the dry ingredients to the wet mixture and mix until just combined. Do not overmix.
- Cover the bowl with plastic wrap and chill the dough in the fridge for 30 minutes before portioning.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Prepare The Mold
- Lightly brush or spray a tiny amount of oil onto the mold, just enough to create a thin sheen.
Molding the Cookies
- Bring the dough out of the fridge and dump it onto a lightly floured counter and bring it together gently with your hands.
- Divide the dough into 16 portions of about 42 grams each. Shape each piece as desired to match your mold — typically into balls, squares or rectangles.
- Dust the mold with flour and move the mold around so every crevice is evenly coated. Tap the mold gently on the counter to remove any excess flour.
- Place one portion of dough onto the mold and press it gently, starting from the center and moving toward the edges, making sure the dough fills all the details.
- Use your fingers to gently lift around the edges
- Turn the mold upside down and lightly tap it on your hand or on the counter to release the cookie.
- Transfer the shaped cookie to the lined baking sheet. Use a small silicon brush to gently brush any excess flour off from the top of shaped cookies.
- Repeat steps 3 to 7 with the remaining pieces of dough. Leave at least 2 inches between each cookie on the baking sheet.
- Cover the baking sheet with plastic wrap and chill in the fridge for 15–20 minutes before baking.
- Bake for 10 to 12 minutes, or until the edges are set and the surface starts to look matte.
- Let cool on the baking sheet for 5 minutes before adding any toppings and wait 10 minutes before transferring to a wire rack to cool completely.
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