I have made Julia's Signature Sugar Cookie Dough for probably close to 1,000 cookies adding different flavourings and spices.

I am planning on making hockey puck cookies for me nephew's birthday and would like to make them as a chocolate cookie. 

Has anyone tried adding cocoa to the recipe, and do they turn out as well as the regular ones? Love to hear from an expert.  

Thanks, everyone!





Last edited by Julia M. Usher
Original Post

Hi, Val! So glad to hear you're using my recipe. I've never added cocoa to it, but cocoa will have a drying and un-sweetening effect (if you use unsweetened cocoa powder), so you may have to substitute it, one-for-one, some of the flour and possibly add some sugar. Please let us know how your experiments go!

Hi Julia, Thanks for your speedy response.  I made the cookies today and they taste great - definitely a keeper, very chocolatey.  As I was making a double recipe, I replaced 3/4 cup flour with 3/4 cup Hersheys cocoa.  Also added 2 tsps of vanilla. I didn't change the sugar as I thought that once I ice  them they would still be plenty sweet.   I had some of the regular dough in the freezer so baked the two types together using the same cookie cutters, both plain and fluted, to see if there was a difference in the spread when they baked.  The only difference seems to be that the cocoa ones with the fluted cutter actually have a sharper edge and didn't spread at all, so good all around! 

Thanks so much for your advice, you are a cookie maker to be reckoned with!

ValCookies Choc and Plain


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Val Newbie posted:

BTW have you tried the Lorann orange emulsion with your regular sugar cookie?  It is hands down the favourite flavour I make - everyone asks for it again. It works incredibly well with your recipe. Tx again!

I haven't; I usually use oils or zests when doing citrus-flavored cookies; they work well too.

Last edited by Julia M. Usher

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