If you like you’re cookies to be dark, chocolatey and melt-in-your-mouth delicious, these are the cookies for you.
We’re bringing out the big guns for these cookies. And by big guns I mean Dutch-processed cocoa powder and lots of grated bittersweet chocolate. The darker and more chocolatey the cookie is, the better.
For Christmas I’m giving you a stack of tall, dark and damn delicious cookies. They’re like a chocolate shortbread. What could be better?! It’s pretty important that you get your hands on some Dutch-processed cocoa powder for these babies. It’s super important for holding the cookie dough together and gives the cookies such a wonderful deep chocolate flavour.
Chocolate overload is what we’re going for here, people. If you can’t enjoy chocolate over the holidays, when can you? I’m considering it my duty today to tell you to go for it. GO. FOR. IT.
You’ll be rolling this cookie dough out to make the cookies. I like the kind of ridged, bumpy edged look of the cookie cutter I used but feel free to make them any shape you want. Circles, squares, stars, or even something with a little holiday flair. Do your thing!
Notes
Recipe adapted slightly from Smitten Kitchen
Ingredients
- 1 cup all-purpose flour
- 1/3 cup Dutch cocoa powder
- 1/4 tsp. baking soda
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2/3 cup sugar
- 1/4 tsp. sea salt
- 1 large egg yolk + 1 egg
- 1/2 tsp. vanilla extract
- 3 1/2 oz. (100g) bittersweet chocolate, grated or finely chopped
- Coarse sugar, for sprinkling
Instructions
- Sift together the flour, cocoa powder and baking soda together into a bowl and set aside.
- Cream butter, sugar and salt together in a large bowl with an electric mixer until light and fluffy. Add egg yolk, egg and vanilla, beating until combined, then scraping down sides. Add dry ingredients and grated chocolate together and mix until just combined.
- Scrape dough onto a piece of plastic wrap, wrap it up and chill it in the fridge until just firm, about 30 to 45 minutes. No need to get it fully hard, or it will be harder to roll out.
- Heat oven to 350 degrees. On a floured surface, roll dough gently — it will still be on the crumbly side, so only attempt to flatten it slightly with each roll — until it is 1/8-inch thick (for thin cookies), 1/4-inch thick (for thicker ones) or somewhere in-between. Cut into desired shapes and space them an inch apart on a parchment-lined baking sheet. Sprinkle decoratively with coarse sugar. Bake for 8 to 10 minutes (for thinner cookies) or 10 to 12 minutes (for thicker ones). Leave cookies on baking sheets out of the oven for a couple minutes before gently, carefully transferring them to cooling racks, as they’ll be fragile until they cool.
