Rich, Delicious Chocolate Cookies
- 1 1/2 cups all-purpose flour
- 2 tablespoons sifted Dutch-processed cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, slightly softened
- 1 cup superfine sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder, dissolved in 1/2 teaspoon boiling water
- 3 ounces unsweetened chocolate, melted in a double boiler or a microwave
- Royal icing, for decorating
- 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.
- 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.
- Heat the oven to 350 degrees.
- Line two cookie sheets with parchment paper or silicone mats.
- Roll out the chilled dough between two sheets of parchment or wax paper until it is 3/16-inch thick.
- Cut into shapes, using cookie cutters of different sizes, or round ones, 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, 1/2 inch apart.
- 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.
flour, dutch, baking powder, baking soda, salt, unsalted butter, sugar, egg, vanilla, espresso powder, chocolate, icing
Taken from cooking.nytimes.com/recipes/1013392 (may not work)