Thursday, February 16, 2012

Chocolate Rolled Cookies

This is a sophisticated alternative to the usual rolled sugar cookie. These chocolate cookies are not overly sugary, so they tend to appeal more to adult taste buds. But if you wanted to make a kid-friendly version, you could use all white sugar (instead of a mix of white and brown) and exchange the coffee for milk. This recipe comes from Toba Garrett, the famed cookie and cake decorator, in her book Creative Cookies. They are versatile, like any rolled sugar cookie - You can decorate them with icing or fondant for something special, or you can make sandwich cookies with them. You could add jam to make a chocolate version of a linzer tart. But my favorite is to just give them a drizzle of mocha icing!

1 Cup Butter
2/3 Cup Granulated Sugar
1/3 Cup Brown Sugar
1 large Egg
1 Tbsp Extra Strong Coffee
1/3 Cup Cocoa Powder (the recipe says Dutch-process, but regular is fine)
3 Cups All-purpose Flour
1/2 tsp baking soda
1/4 tsp salt

Preheat oven to 350 degrees.

Cream butter and sugars together with an electric mixer for two minutes. Scrape down the bowl, then Beat in egg and coffee. (I also like to add a touch of vanilla even though the recipe doesn't list this). Sift together the flour, salt and baking soda in a separate bowl, then gradually add it to the butter mixture, adding the last cup of flour by hand. This is a stiff dough and you need to get your hands in there to work in the last little bit.

You do not need to chill this dough before rolling out, and in fact it will be too stiff if you do. If you do need to make it ahead of time, store it in the fridge but take it out about an hour before rolling.

Roll about 1/4" thick and bake on a greased cookie sheet for about 6-8 minutes, depending on the size of your cut-outs.

Here are some things you can do with these cookies:

Fancy Decorating...

 Sandwich cookies...

Mocha Hearts: For the Mocha glaze, mix 1/2 cup powdered sugar, 2 Tablespoons cocoa powder, 1 Tablespoon espresso powder, and just enough milk to thin it to a drizzling consistency. Stir well until the sugar and espresso powder are dissolved. Drizzle over the cookies.

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