Rich Chocolate Cookies
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups/180 grams all-purpose flour
- 2tablespoons/11 grams sifted Dutch-processed cocoa powder
- ½teaspoon/2 grams baking powder
- ¼teaspoon/1.5 grams baking soda
- ½teaspoon/3 grams salt
- 8tablespoons/113 grams unsalted butter, slightly softened
- 1cup/200 grams superfine sugar
- 1large egg
- 1teaspoon vanilla extract
- 1teaspoon/2 grams instant espresso powder, dissolved in ½ teaspoon boiling water
- 3ounces/85 grams unsweetened chocolate, melted in a double boiler
- Royal icing, for decorating
Nutritional analysis per serving (24 servings)
121 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 2 grams protein; 63 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sift together the flour, cocoa powder, baking powder, baking soda and salt. In the large bowl of a standing mixer, beat the butter on medium speed until creamy and light in color, about 3 minutes. Add the sugar in a steady stream, continuing to beat for 2 minutes. Add the egg, vanilla and espresso mixture. Continue beating, scraping down the sides of the bowl as needed, then mix in the melted chocolate.
- Step 2
Reduce the speed to low. Add the dry ingredients in two batches, mixing just enough to combine after each addition. Divide the dough in two and form into two flattened disks. Wrap in plastic and refrigerate at least 2 hours.
- Step 3
Heat the oven to 350 degrees. Line two cookie sheets with parchment paper or silicone mats. Roll out the chilled dough between 2 sheets of parchment or wax paper until it is 3/16-inch thick. Cut into shapes, using cookie cutters of different sizes to use as much dough as possible. (The dough will not be as good if it is rolled out a second time.) Transfer cookies to baking sheets, ½ inch apart.
- Step 4
Bake for 9 to 11 minutes, rotating the sheets once to ensure even baking, or until cookies look set on top and have a slight sheen. Remove from oven and wait 2 minutes before transferring the cookies to wire racks to cool. Frost with royal icing, if desired.
Private Notes
Comments
I would not recommend this recipe to anyone that I like. I was prepared with parchment, Silpat, and a lot of time. The cookies I managed to get are good. However, once the dough is warm you can't manage it at all and it is chocolate mush. I found a similar recipe with 1 cup more flour...is there a mistake in this one? 2 1/2 cups makes more sense. I had to keep refrigerating, washing things, swearing. I also ended up making logs and freezing the
m to cut circles. Not worth the anguish.
These are impossible to roll out. I chilled them, froze them and no matter what they were a sticky mess. I formed them, with difficulty, into logs and sliced them. The end result was a very ordinary cookie. A lot of effort for a mediocre result.
I was worried about making this cookie dough because some commenters had a difficult time rolling it out, but I think I figured it out... I think those who had trouble didn’t roll out between 2 sheets of parchment paper. If you roll out directly on pin you will certainly have a sticky mess, but roll out between 2 sheets of parchment and you won’t have trouble. I rerolled out and also worked fine. I would also roll out thicker - makes handling cookie cutter shapes easier.
I adore this recipe, but have also had issues with the dough being too stiff to roll out. Last year, I abandoned the cookie cutters, and formed a block of dough, then cut thin rectangular slices from it. After baking, I dipped the ends in chocolate, and drizzled zigzags of white icing over the cookies. My kids thought I was a genius! This year, I added two or three teaspoons of half and half to the mixed dough, gently incorporating it in with the palm of my hand before rolling it out. I didn’t even refrigerate it. (The cookie’s texture was not compromised.) With a delicate crunch, this rich chocolate with espresso cookie is both sophisticated and addictive. A recipe is worth playing with!
Yes they are difficult to roll out. I might try a dramatic reduction in chilling time on this. It is essential to roll them out between two sheets of parchment paper. The time I did have trouble rolling them out, I formed a shallow block, and cut finger like slices from it. After cooling, I dipped the tips in melted dark chocolate. When the chocolate hardened, I piped zigzags with a thick vanilla glaze. My kids thought I was a genius! Lol. When I AM successful rolling out this dough, I always brush a little milk on top, and sprinkle a generous amount of sugar over the cookies. Sanding sugar is great for that. It is honestly one of my favorite Christmas cookies, and I cherish this recipe!
A wet mess. Completely unworkable and the puddle into an indistinguishable blob once in the oven. Don't bother with this one.