Ingredients
Equipment
Method
Step 1: Cream the butter and sugars
- I start by beating the softened butter with both sugars until the mixture looks fluffy and light. This helps create a soft, rich cookie base.
Step 2: Add eggs and vanilla
- I mix in the eggs one at a time, then stir in the vanilla extract. This gives the cookies their structure and flavor.
Step 3: Mix dry ingredients
- In a separate bowl, I whisk together the flour, cocoa powder, baking soda, and salt.
- Step 4: Combine the mixtures
- I slowly add the dry ingredients into the butter mixture until a dough forms. At this stage, I fold in the chocolate chips.
Step 5: Chill the dough
- I wrap the dough in plastic wrap and chill it for about 30 minutes. This keeps the cookies from spreading too much.
Step 6: Shape the cookies
- I roll out the dough on a floured surface to about ¼ inch thickness. Using a moose-shaped cutter, I cut out cookies and place them on a parchment-lined baking sheet.
Step 7: Bake
- I bake them at 350°F (175°C) for about 10–12 minutes until the edges are firm but the centers are still soft.
Step 8: Cool and decorate
- I let the cookies cool on a wire rack. For a fun finish, I sometimes add candy eyes or drizzle melted white chocolate to highlight the moose design.
Notes
If you don’t have a moose cookie cutter, you can still make these cookies round and decorate them with antlers using pretzels. It’s a fun way to get creative without special tools.