Prep 1 hr 30 mins
Cook 11 mins
Great Cookies, by Carole Walter
- 1 1⁄2 cups all-purpose flour, spooned in and leveled
- 2 tablespoons strained Dutch-processed cocoa powder
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup unsalted butter, slightly firm
- 1 cup superfine sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon instant espresso powder, dissolved in 1/2 teaspoon boiling water
- 3 ounces unsweetened chocolate, melted
- strained powdered sugar, for rolling
- Strain together the flour, cocoa powder, baking powder, baking soda, and salt; set aside.
- In a big bowl of a stand electric mixer with paddle attachment, mix the butter on medium-low speed until it is cream and lightened in color.
- Add in the sugar in a steady stream, mixing for 2 minutes to combine.
- Mix in the egg, vanilla, and espresso powder.
- Scrape down side of bowl, as needed, then mix in the melted chocolate.
- Decrease mixer speed to low and blend in the dry ingredients in two additions, mixing only to combine after each addition.
- Remove the dough from the bowl and divide in half; form into two 3 x 4 inch rectangles and wrap in plastic.
- Refrigerate for 2 hours or until firm (the dough may be frozen at this point for up to 1 month).
- Position oven racks in the upper and lower thirds of the oven.
- Preheat to 350°; dab the corners of the cookie sheets lightly with butter and line with baking parchment.
- Sprinkle a pastry cloth and rolling pin with powdered sugar, rubbing it well into the weave.
- Working with one piece of dough at a time, roll it into a rectangle 3/16 inch thick.
- Cut into desired shapes; place cutouts on the cookie sheets.
- Bake for 9-11 minutes, or until the cookies feel set on top.
- To ensure even baking, toward the end of baking time, rotate the sheets from top to bottom and front to back.
- Let cookies rest on the sheet for 2 minutes before loosening with a thin metal spatula.
- Decorate as desired; store in an airtight container, layered between strips of waxed paper, for up to 3 weeks.
- May be frozen undecorated .