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Double-chocolate cookies with holiday stencils

Makes about 3 dozen Servings


  • 1 cup all-purpose flour
  • 1/2 cup unsweetened dutch-process cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounce semisweet chocolate (half coarsely chopped, half cut into 1/4-inch chunks)
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/2 cup granulated sugar
  • 2 cup large eggs
  • 1 teaspoon pure vanilla extract


Baking Directions:

Print stencil templates at marthastewart.

com/cookies-extras, then enlarge them as desired (we enlarged by 155 percent), and cut out.

Trace shapes onto card stock, and cut out with a craft knife.

You can also use store-bought stencils.

1) Preheat oven to 325 degrees.

Whisk to combine flour, cocoa, baking soda, and salt.

In a heatproof bowl set over a pan of simmering water, melt coarsely chopped chocolate with butter.

Transfer chocolate mixture to a separate bowl; add granulated sugar, eggs, and vanilla; beat with an electric mixer on medium until combined.

On low speed, gradually stir in flour mixture.

Fold in chocolate chunks.

2) Place balls of dough (about 2 tablespoons each, or use a 1 1/2-inch ice-cream scoop) on parchment-lined baking sheets, spacing 2 inches apart.

Bake, rotating sheets halfway through, until cookies are flat and surfaces begin to crack, 15 minutes.

Transfer cookies (on parchment) to wire racks.

Let cool 5 minutes.

(Undecorated cookies can be stored in an airtight container at room temperature up to 3 days.)

3) Lay stencil on cookie.

Using a fine sieve, sprinkle confectioners’ sugar on top.

Lift stencil carefully.

Decorated cookies are best served immediately.