Your recipes are the best! Thank you for sharing. I added peppermint and butter flavoring to mine and it was the best cookie!!! Can’t wait to get my buttercream on them. Thanks! 🤗
Watching that kitchen aid jiggle around trying to mix the dough reminds me of when i try to make double my shortbread recipe. Good tip on the plastic wrap.
Thank you for sharing your recipe! A couple of questions... When you say to bake about 9 minutes, what thickness of cookie are you assuming? I do 5/16". And I've always wondered - for any recipe - would there be any issue adding the BP and salt while your creaming the butter and sugar? It would seem easier and faster to incorporate those things there (and theyt'd be well-distributed) than mixing them into the bowl of flour... And I appreciate the explanations in your videos of WHY you do things a certain way. THank you!
I am so excited to make this recipe. I’ve wasted lots of ingredients already though. I’m new to all of this. Is there a way to convert the grams to US or cup measurements? For example to Flour and the cocoa powder? I tried to convert it myself and it’s too dry to use. So the different sites I’ve used are not true to measurements. Thank you for your knowledge and your time and expertise. I love doing this. I am disabled and my daughter loves doing these cookies herself (she is 17). I am at least able to talk her through a lot of this and be here for her. I’m happy when we do this together. It’s nerve wrecking and so relaxing all at the same time. Lol. Thank you Mrs. Pam!!
Quick question! Love this recipe and have some dough made up from a batch that turned out great - problem is I forgot to freeze it when I went on vacation, so it’s been in the fridge about two weeks. Should I scrap that batch and start new, or would that still be okay to use?
Hi Paula. Thank you so much for the amazing video! I know you noted you use convention to bake, but I’m wonder if you still bake at 350 or do you reduce the temperature 25 degrees? Also, I heard you mention your VIP group. Where can I find more information about that?
Hi Pam. Thank you for this recipe I'm hoping to try it in the next day or so. My question though is the reason you use two teaspoons of butter emulsion and two of regular vanilla. Is butter emulsion that strong or could you use like three of the butter emulsion, if you're out of vanilla?😂
This recipe you didn't smack the dough down on the counter to release the air pockets. Do you do that with this recipe as well, or just the plain sugar cookies. Just to tease you, you didn't smack it for good luck. 😂 😂
Your recipes are the best! Thank you for sharing. I added peppermint and butter flavoring to mine and it was the best cookie!!! Can’t wait to get my buttercream on them. Thanks! 🤗
You are so welcome! Peppermint and butter flavoring sounds so good!
You are so generous with your time and knowledge. Thank you so much!
I just got mine out of the freezer to decorate for a friend tonight. Can't wait to try the chocolate rolled buttercream!
and THANK YOU so much!!!
Everything about these cookies are good. Thank you for sharing!
Glad you like them!
Watching that kitchen aid jiggle around trying to mix the dough reminds me of when i try to make double my shortbread recipe. Good tip on the plastic wrap.
Love that!
Made these tonight. Used hazelnut emulsion flavoring. They taste like brownies.
Oh sounds great
Tried it today...put my own twist on the extracts....came out great😁thanks🥳
Trying these tomorrow ❤Thanks for the recipe and video. This will be my first time making chocolate sugar cookies hope it goes well 😂
Must give it a try
I am so glad to hear you like it.
Pam thanks so much for this recipe! I made them today. Fantastic! ❤
Looks good thanks.
Thanks very much.
Lory ann
Fabulous! Making this soon! 🧡
Thanks - can't wait to try it!!
Can't wait to try it!
Great recipe 🎉❤
Thank you so much 💓 this one took a lot of research
Thank you for sharing your recipe! A couple of questions... When you say to bake about 9 minutes, what thickness of cookie are you assuming? I do 5/16". And I've always wondered - for any recipe - would there be any issue adding the BP and salt while your creaming the butter and sugar? It would seem easier and faster to incorporate those things there (and theyt'd be well-distributed) than mixing them into the bowl of flour... And I appreciate the explanations in your videos of WHY you do things a certain way. THank you!
I bake 5/16" 350° 9 mins
I prefer adding them to dry because of their chemistry and reactions with fat and moisture.
What icing do you think works best with these? Royal icing or your crusting buttercream? Thank you for sharing your time and recipes with us! ❤
Both!!!!!
Hi Pam, would black cocoa powder taste ok and still work in this recipe? Wanting to make black cookies for Halloween. Thanks 🎃👻💜
Yes!!!!
I am so excited to make this recipe. I’ve wasted lots of ingredients already though. I’m new to all of this. Is there a way to convert the grams to US or cup measurements? For example to Flour and the cocoa powder? I tried to convert it myself and it’s too dry to use. So the different sites I’ve used are not true to measurements. Thank you for your knowledge and your time and expertise. I love doing this. I am disabled and my daughter loves doing these cookies herself (she is 17). I am at least able to talk her through a lot of this and be here for her. I’m happy when we do this together. It’s nerve wrecking and so relaxing all at the same time. Lol. Thank you Mrs. Pam!!
I wonder the same thing
Thank you so much for sharing sound delicious 😋 one question if I use 1/4 how long I do bake it for
Start with 8 mins and test
Hi,
Quick question:
I have a conventional oven. Do I increase my cooking time by 25%... Like 2 minutes?
Thanks!
I keep the same temperature just watch your time
Can we add a small amount of gel food coloring to darken it to black?
100%!!!!!!! Yes
Quick question! Love this recipe and have some dough made up from a batch that turned out great - problem is I forgot to freeze it when I went on vacation, so it’s been in the fridge about two weeks. Should I scrap that batch and start new, or would that still be okay to use?
Please scrap. Unfortunately, the raw ingredients break down and become unsafe to eat and unreliable to bake after day 3 in the refrigerator.
@@pamkennedybakes3649 thanks! That's what I did :)
another question. Do you freeze your cookies after baking like you do the sugar cookies?
Yes ma'am
Hi Pam! Thank you for another amazing recipe! Wondering if I can omit the corn syrup? Or would I need to sub? Thank you!
This recipe needs the cornsyrup for texture and moisture. I don't know how it works without
I will test it for you because I love how much your vanilla one works 😍
Thank you for sharing your recipe! Quick question, can I use salted butter? That’s all I have on hand at the moment!
100% just omit the salt in the dough!
Do you think they will be okay at 1/4 in thickness?? Baking time change?? Thank you so much 💓
Yes, I started out doing them 1/4". They will be more crispy the thinner and longer you bake.
Thank you for responding. I'm diving in on Saturday to make. Look out scale ( people scale. I plan on eating 🤣🤣).
Hi Paula. Thank you so much for the amazing video! I know you noted you use convention to bake, but I’m wonder if you still bake at 350 or do you reduce the temperature 25 degrees? Also, I heard you mention your VIP group. Where can I find more information about that?
Don't reduce the temperature at all. Just adjust your time. Watch your first tray(maybe a tray of extras) until you can time it with your oven
Thank you so much💞💞
What do you do if you don't have a scale? I have one but it does lb's and oz's.
You need a scale for proper measurements
Hi Pam. Thank you for this recipe I'm hoping to try it in the next day or so. My question though is the reason you use two teaspoons of butter emulsion and two of regular vanilla. Is butter emulsion that strong or could you use like three of the butter emulsion, if you're out of vanilla?😂
Just preference
Do you ever add some type of coffee flavoring to amp up the chocolate flavor?
Yes, I add espresso powder
How much espresso powder would you add to this recipe?❤❤@@pamkennedybakes3649
Can anyone tell me I can cut them out and freeze them before baking?
Yes, but this is a no Chill recipe. It's BETTER to freeze baked cookies
I can not wait to try this recipe! Is it absolutely necessary to measure this way? I don’t have a scale😢
You can Google the equations, but they may be unreliable
Do you think 3 medium eggs will be the same as two super large ones?
You would need to weigh to be sure
Hi. Can I cut this recipe in half?
Yes, you can
Is there any reason why you can't just add the dry ingredients gradually?
You run the risk of overworking the gluten in the flour
If I wanted to cut this recipe in half, am I just using half the amount of the ingredients?
Yes you can!
The eggs 120 g is the minimum total for both eggs not per egg, correct?
120g. More will cause spread
I just made an enormous mess in my kitchen making these lol
😂🤣😅
You're not having fun if you're not destroying the kitchen in the process 😂
Next time do it at someone else’s house 😂❤
Please clarify, eggs 120g EACH or 120g for 2?
120g. Total
This recipe you didn't smack the dough down on the counter to release the air pockets. Do you do that with this recipe as well, or just the plain sugar cookies. Just to tease you, you didn't smack it for good luck. 😂 😂
Hahaha i always smack 🤣
Looks good thanks.