Saturday, July 4, 2015

Deep Dark Chocolate Cookie

Great for sandwich cookies but the dough is difficult to work with, so it requires a bit of patience. I love this recipe because they retain their straight edges, which I think has a very nice look. The cookies are somewhere between soft and hard,which is also nice.

1 egg, large
1 tsp vanilla extract
2 cp (240 g) AP flour
1/2 cp (60 g) powdered sugar
1/2 cp (100g) brown sugar (or cut down to 60g for less sweet cookies)
1/2 cp (43g) Hershey's dark cocoa powder
1/8 tsp salt
1 cp (192g) Crisco

  • Sift dry ingredients.
  • Cream Crisco. Add dry ingredients and mix well.
  • Add egg and vanilla and mix well.
  • Chill dough for 1 hour.
  • Preheat oven to 350F.
  • Roll half of dough out between two sheets of plastic wrap. Remove top layer and cut into shapes--2" or smaller is easier to handle. Use an offset spatula to remove bits of dough and to pick up the cookies. Lift the bottom layer of plastic wrap if necessary. You may have to mess up a few cookies before you get the feel of working with this dough. If it rips, you can always patch it on the cookie sheet.
  • Place cookies on parchment-lined cookie sheet and bake for ca. 8 minutes. You'll just have to trust that they're done--don't overbake them. Remove cookie sheet from oven and set it on a cooling rack. Let the cookies sit on the sheet for at least 2 minutes (or even till they're cool) before transferring them to a cooling rack.

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