Double Chocolate Cutout Cookies

I told myself that I was going to chill out on the dessert recipes. I told myself that I need to expand my sides and entrée selection….but you guys…DOUBLE chocolate cutout snowflake cookies… whole wheat…..88 calories a piece….it would be wrong not to share these with you!!!


If you think about it, since they are made out of whole wheat flour, you could totally smear some peanut butter in between two, make it a sandwich of sorts and call it lunch…HA, so this could definitely be classified as a lunch recipe…right? …right??? ….riiiggghhht. Just go with it, I’m a bit sleep deprived at the moment. We recently adopted a dog (Stanley) from the shelter and even though he is just as cute as a button, now I have not just 2 wiggly little bodies crawling into bed with me in the wee hours but 3!!

Ha Ha, I complain but I’m pretty sure that at this point, if someone didn’t wake me up in the middle of the night needing a snuggle, I’d wake up anyways wondering what was wrong! Someone once told me that as a mom, the days are long but the years are short. I’m finding that to be truer everyday. Tomorrow my sweet girl turns 6 and I’m pretty much in shock. BUT before this turns into a dear diary post, let’s get back on point. These babies.

Mini chocolate chips are baked into a whole wheat, chocolate, roll-out cookie dough to create a deep and rich chocolate cookie that tastes far too decadent for a mere 88 calories. I actually threw the chocolate chips in there on a whim because really… is there such a thing as too much chocolate? I think not! I was pleasantly surprised to find that they melted and baked right into the cookie, doubling the chocolate experience…oh yes, this is definitely a chocolate experience. So grab your favorite cookie cutters and lets get started.

Double Chocolate Cutout Cookies

  • Yield: 30 cookies
  • Prep Time: 2 hours 30 minutes
  • Cook Time: 8 minutes


  • 1 1/2 cups white whole wheat flour
  • 3/4 cup unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 1 pinch salt
  • 1/2 cup salted butter (softened)
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 4 tablespoon brewed coffee
  • 1/3 cup semi sweet mini chocolate chips


  1. In a small bowl combine flour, cocoa, baking powder and salt. Set aside

  2. In a medium mixing bowl, cream the butter and sugar together until light and fluffy.

  3. Add the egg and vanilla and beat well.

  4. Slowly pour in the dry mixture beating as you do.

  5. Add the coffee one tablespoon at a time until the dough is well formed and sticks together but isn't sticky. I used 4 tablespoons.

  6. Stir in the chocolate chips. The dough will be thick

  7. Cover with foil or plastic wrap and refrigerate for at least 2 hours. I chilled mine overnight

  8. Once the dough has chilled, preheat the oven to 350

  9. Using appx 1/3 of the dough at a time, roll out the dough appx 3mm thick in between 2 pieces of parchment paper. This will help keep the dough from sticking and also makes clean up super easy.

  10. Using your favorite cookie cutter, cut out the cookies and place about an inch apart on lined cookie sheets. If your dough has warmed up a bit during the rolling and cutting process, stick the entire cookie sheet in the freezer for 10 minutes before baking, I baked one sheet at a time while the other chilled. It takes a little bit longer doing it this way but it helps the cookies keep their form.

  11. Bake for 8 minutes. The baking time could vary a bit depending on how cold the dough is and how thick the cookie is so keep a close eye on them. Do NOT over bake.

  12. Allow to cool on the cookie sheet for 5-10 minutes before removing and devouring. I sprinkled mine with powdered sugar just for eye appeal but that's totally up to you.


Nutrition Facts Servings 30.0 Amount Per Serving Calories 88 Total Fat 5g Saturated Fat 3g Monounsaturated Fat 1g Polyunsaturated Fat 0g Trans Fat 0g Cholesterol 14mg Sodium 31mg Potassium 37mg Total Carbohydrate 12g Dietary Fiber 2g Sugars 6g Protein 2g


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