Ultimate Chocolate Sugar Cookies

Recipe by Annacia
READY IN: 1hr 36mins
YIELD: 36 cookies




  • Make cookies:
  • Sift together the flour, cocoa, and salt. Set aside.
  • In bowl of electric mixer, using paddle attachment, mix butter on medium-low speed until it is creamy and lightened in color. Add the sugar in a steady stream, and beat until thoroughly combined.
  • Add the egg, espresso, and vanilla.
  • Scrape down sides of bowl as needed, then mix in melted chocolate.
  • Reduce mixer speed to low and blend in dry ingredients in two additions, mixing only to combine after each addition.
  • Remove dough from bowl and divide into quarters.
  • Form each quarter into a 4" disk and wrap in plastic, refrigerate for 30-40 minutes or until firm enough to roll.
  • You should be able to leave an imprint when you press dough.
  • Position rack in center of oven and preheat to 350°F.
  • Have ready two ungreased cookie sheets. Working with one-fourth of dough at a time, roll on a lightly floured flat surface until 3/16" thick.
  • Using a 2 1/2" round cookie cutter or a cookie cutter of your choice, cut cookies from the dough.
  • Transfer cookies to a sheet of waxed paper and brush lightly with egg/water mixture. Sprinkle with pearl sugar or other garnishes.
  • Carefully place on cookie sheets.
  • Bake cookies, one sheet at a time, for 9-10 minutes.
  • Transfer cookies to a wire rack while still warm, and cool completely.
  • Repeat with remaining dough.
  • Break chocolate into 1" pieces and place into bowl of a food processor.
  • Process until chocolate is finely chopped. Empty chocolate into a medium-sized bowl and set aside.
  • In a small saucepan, heat heavy cream and corn syrup on low heat until it comes to a gentle boil.
  • Immediately pour hot cream over chopped chocolate.
  • Let it stand for about 1 minute, then stir chocolate and cream together, slowly mixing until all chocolate is melted and mixture is fully emulsified.
  • Blend in rum and vanilla.
  • If surface is oily, stir in 1/2 to 1 teaspoon of hot water.
  • Glaze should thicken as it stands, but remain pourable.
  • If ganache fails to thicken, chill it in refrigerator for 4 to 5 minutes.
  • Watch carefully, as it must not be too cold. Spoon ganache over cookies, letting it trickle down the sides.