Crispy Chocolate Cookies
- Ready In:
- 45mins
- Ingredients:
- 10
- Yields:
-
2 1/2 dozen cookies
- Serves:
- 12
ingredients
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup granulated sugar
- 1⁄2 cup confectioners' sugar
- 1⁄4 cup cornmeal
- 1⁄4 cup unsweetened cocoa powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1 cup cold unsalted butter, cut into 1/2-inch dice
- 1 teaspoon pure vanilla extract
- 1 ounce unsweetened chocolate, melted and cooled slightly
directions
- In a food processor, pulse the flour with both sugars and the cornmeal, cocoa powder, salt and baking soda.
- Add the butter and vanilla; pulse until the mixture resembles moist sand.
- Add the melted chocolate and pulse just until the dough comes together.
- Pat the dough into 2 disks, wrap in plastic and refrigerate until chilled, about 2 hours.
- Preheat the oven to 325°.
- Line 2 large baking sheets with parchment paper. Roll out each dough disk to flatten to about 1/4 inch thick between 2 sheets of parchment paper.
- Using a 2 1/2-inch round cookie cutter, stamp out cookies as close together as possible.
- Transfer the rounds to the prepared baking sheets 1 inch apart.
- Gather and reroll the scraps and stamp out more cookies.
- Bake the cookies for about 18 minutes, until the tops are firm. Let cool completely on the baking sheets before serving.
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RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri