Bernard’s Chocolate Cookie Recipe

Bernard’s Chocolate Cookie Recipe

When Hallmark needs recipes for baked goods, we go straight to Bernard Shondell. These crispy, cocoa-y cookies are perfect for cutting into shapes and decorating, just like sugar cookies.  

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12 oz (3 sticks) unsalted butter, softened
1 cup shortening
3 cups granulated sugar
4 eggs
2 tsp. vanilla
1⅓ cup cocoa powder
1½ tsp. baking powder
1 lb. plus 15 oz. all-purpose flour (for us this measured 7 cups plus 1½ Tbsp.)


  1. Combine butter, sugar and shortening in a large bowl. Beat with an electric stand or hand mixer for at least 3 minutes.
  2. Slowly add the eggs and vanilla and beat until well incorporated.
  3. Sift the cocoa powder onto a sheet of waxed or parchment paper, then slowly add it to the butter mixture.
  4. Sift the flour and baking powder together onto a sheet of waxed or parchment paper, then slowly add it to the butter mixture. Blend until it forms a dough.
  5. Divide the dough in half and flatten each half into a disk. Wrap each disk in waxed paper and refrigerate for at least 30 minutes or up to overnight.
  6. Preheat the oven to 350°F.
  7. Remove one disk at a time from the refrigerator and roll to 1/4 inch thick. Cut into desired shapes. Gather the scraps, reroll—maybe pop it back into the fridge for a few minutes—and cut more cookies.
  8. Place cookies on a parchment-covered baking sheet. Bake for 8-12 minutes or until the tops look just dry. Do not over bake.

For tips on professional-grade cookie baking and decorating, see Bernard’s other recipes and videos. And check out how to make your own sweet family and friend cookie faces here!