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Monday, January 6, 2014

Dark-Chocolate Rolled Cookies

Ice cream is optional ;)
Ok - who're we kidding? Ice cream is never optional. :)

One of the things we really like about this recipe is how easy they are to roll out. After chilling, if you let the dough come back to room temp they are so easy to roll out. Since you roll them between two pieces of parchment paper, you don't even need any flour so there's no mess to clean up!

They have a very dark chocolate taste, like the outside of an Oreo, so they really need milk or ice cream to balance them. If you're a dark chocolate lover, this is the cookie for you.

Ingredients:
  • 375 grams all purpose flour (or 3 cups properly measured)
  • 3/4 tsp salt
  • 1/2 tsp baking powder
  • 2 sticks of unsalted butter, room temperature
  • 300 grams white sugar (1 1/2 cups)
  • 2 tsp instant coffee powder (you won't taste the coffee, but it really intensifies the chocolate!)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2/3 cup unsweetened cocoa
Directions:
  1. Whisk flour, salt and baking powder then set aside.
  2. On medium speed, cream butter for 1 minute, then add sugar and coffee powder and cream for another 3 minutes.
  3. Add eggs one at a time, beating well after each addition.
  4. Add vanilla and cocoa, beating until completely mixed.
  5. Reduce speed to low and begin adding in flour mixture until incorporated. This should not take more than a minute. Don't overmix or the cookies will be tough.
  6. Scrape into a ball in the bowl, press plastic wrap on top and chill for at least one hour.
    
    Form into mound in center of bowl, cover with plastic wrap
  7. Preheat oven to 350F.
  8. Roll to about 1/8" between two pieces of parchment paper.
  9. Cut your shapes with cookie cutters, pull away the extra dough and slide the entire peach of parchment paper right onto your baking tray. That way, you don't have to fool around with trying to keep their shapes perfect. (You can also just cut the dough into squares or triangles, but if you're planning to make ice cream sandwiches you'll want to make sure they're all the same size and shape.)
    
    Using the two sheets of parchment paper
    makes rolling these out a breeze!
  10. Bake on silpat or parchment for 8 to 11 minutes. If making ice cream sandwiches, you'll want them to be on the softer side so you may want to stop at 7 or 8 minutes. (When they're crispy, they taste just like Oreos... so um... some scraps could end up in your shake or whatever. Just sayin'!)
  11. Cool 5 minutes, then move to a wire rack to finish cooling completely.
    
    Waiting for them to cool is the hardest part!
    
    Delicious with or without ice cream!

2 comments:

  1. This has to be the cutest idea ever! How is no one commenting on this page?! I'm going to make these next week for my sister

    ReplyDelete
  2. I'm so glad you like it and I hope you enjoy the cookies! :)

    ReplyDelete