I found this recipe in the new Cookie Craft book by Peterson and Fryer. I have adapted it somewhat, and I have made notations where I have done so. This bakes up a deep chocolate cookie, with a nice brownie like flavor. I Rolls out great, and no spreading. You will not taste the espresso powder, this only deepens the taste of the chocolate. For the best results, use hersheys dark cocoa, not only will your cookies be nice and black, but also the most deep chocolate.
Rolled Dark Chocolate Cookies
- 2 1/2 cups all purpose flour
- 1/2 cup cocoa powder (hersheys dark cocoa)
- 1 tsp instant espresso powder
- 1/2 tsp salt
- 2 sticks unsalted butter (I used blue bonnet margarine) soft
- 1 cup of sugar
- 1 large egg
- 1 tsp vanilla
- cream butter, sugar until fluffy. Add egg and vanilla and espresso powder, until blended.
- (I sifted my cocoa onto parchment paper, then mixed it in a bowl with a whisk with the flour, and salt.)
- Take the flour mixture and add it in with the butter mixture on low until combined.
- Take out of the mixer and pat into a few disks, wrap in plastic and chill for a few hours.
- Or for me, I just rolled it right out no problem, with no flour, and then chilled the trays in the freezer a few minutes.
- Bake at 350 bake 10-12 min. You know your oven best.
- It also depends on size of cookie and thickness. Just watch them.
- I dont think I cooked mine that long. How long you cook, is sort of like how much flour you add. It depends on your oven, and with flour it depends on humidity. Sometimes you need a bit more than the recipes states, sometimes less. I have made enough cookies to know when they are done, and how the dough should feel
- Give these a try, they are awesome. I definately reccomend using hersheys dark cocoa powder, it made them a gorgeous black color. They taste like a crisp brownie, with a nice chew in the middle. I would say mine were just a hair over a 1/4 of an inch thick.