Chocolate Butter Cookies (ATK)

• porsiyonlar: 4 dozen 2.5” cookies

Malzemeler

20 tablespoons (2½ sticks) unsalted butter, softened to cool room temperature (about 65 degrees)

½ cup (about 2 ounces) cocoa powder

1 teaspoon espresso powder

1 cup (7 ounces) sugar

¼ teaspoon table salt

2 large egg yolks

1 tablespoon vanilla extract

2¼ cups (11¼ ounces) unbleached all-purpose flour

Yöntemler

1. Adjust oven rack to middle position; heat oven to 375 degrees. Melt 4 tablespoons butter in medium saucepan over medium heat. Add cocoa powder and espresso powder; stir until mixture forms smooth paste. Set aside to cool, 15 to 20 minutes.

2. In standing mixer fitted with paddle attachment, mix remaining 16 tablespoons butter, sugar, salt, and cooled cocoa mixture on high speed until well combined and fluffy, about 1 minute, scraping sides of mixing bowl once or twice with rubber spatula. Add yolks and vanilla and mix on medium speed until thoroughly combined, about 30 seconds. Scrape sides of bowl. With mixer running on low, add flour in three additions, waiting until each addition is incorporated before adding next and scraping bowl after each addition. Continue to mix until dough forms cohesive ball, about 5 seconds. Turn dough onto counter; divide into three 4- inch disks. Wrap each disk in plastic wrap and refrigerate until dough is firm yet malleable, 45 to 60 minutes. (Alternatively, shape dough log, 2 inches in diameter and about 12 inches long; use parchment paper or plastic wrap to roll into neat cylinder. Chill until very firm and cold, at least 1 hour.)

3. Roll out 1 dough disk between 2 large sheets parchment paper to even thickness of 3/16 inch. (If dough becomes soft and sticky, slide rolled dough on parchment onto baking sheet and rechill until firm, about 10 minutes.) Peel parchment from one side of dough and cut into desired shapes using cookie cutters); using thin metal spatula, place shapes on parchment-lined baking sheet, spacing them about 1 inch apart. Gather dough scraps and chill. (For cylinder-shaped dough, simply slice cookies ¼ inch thick and place on parchment- lined baking sheets.)

4. Bake until cookies show slight resistance to touch (see photo above), 10 to 12 minutes, rotating baking sheet halfway through baking time; if cookies begin to darken on edges, they have overbaked. Cool for 5 minutes, then, using spatula, transfer cookies to wire rack; cool completely. Repeat steps 3 and 4 with remaining dough disks and scraps, rerolling scraps just once. Decorate as desired.

Notlar

Natural cocoa powder will work in this recipe, but we found that Dutch-processed yields the best chocolate flavor. Espresso powder provides complexity, but instant coffee can be substituted in a pinch. The dough can be wrapped tightly in plastic wrap and stored in the refrigerator for up to three days or in the freezer for up to two weeks. Defrost frozen dough in the refrigerator overnight, then let stand at room temperature until firm yet malleable, about 30 minutes. The cookies are refined enough to serve plain, but a dusting of sifted confectioners' sugar or chocolate glaze is a nice touch. Baked cookies can be stored in an airtight container at room temperature for up to three days but should be dusted with sugar or glazed the day they are served.

When the cookies are ready to come out of the oven, they will show slight resistance when gently pressed. If they yield easily, they are underdone and need more time to crisp; if they begin to darken at the edges, they have baked too long and will taste burnt and bitter.

BITTERSWEET CHOCOLATE GLAZE

Melt 4 ounces bittersweet chocolate with 4 tablespoons unsalted butter and whisk until smooth. Add 2 tablespoons corn syrup and 1 teaspoon vanilla extract and mix until smooth and shiny. Use back of spoon to spread scant 1 teaspoon glaze almost to edge of each cookie. (If necessary, reheat to prolong fluidity of glaze.) Allow glazed cookies to dry at least 20 minutes.

GLAZED CHOCOLATE - MINT COOKIES

Follow recipe for Chocolate Butter Cookies, replacing vanilla extract with 2 teaspoons mint extract. Glaze cookies with Bittersweet Chocolate Glaze and dry as directed. Melt 1 cup white chocolate chips and drizzle over glazed cookies. Let dry at least 20 minutes before serving.

MEXICAN CHOCOLATE BUTTER COOKIES

In medium skillet set over medium heat, toast ½ cup sliced almonds, 1 teaspoon ground cinnamon, and ¼ teaspoon cayenne until fragrant, about 3 minutes; set aside to cool. In food processor fitted with metal blade, process cooled mixture until very fine, about 15 seconds. Follow recipe for Chocolate Butter Cookies, whisking nut/spice mixture into flour before adding flour to dough in step 2. Proceed with recipe, rolling dough into log. Roll chilled log in ½ cup raw or sanding sugar before slicing.

Cook’s illustrated 2025