Today is the last day of The Twelve Days of Christmas Chocolate Cookies. I hope you have found some new recipes to include in your family traditions. Tomorrow starts The Twelve Days of Chocolate Candy. I hope you’re ready!
In this cookie you can roll the dough in chopped walnuts or crushed candy canes. I mixed the two together this time for something different. Use your imagination.
Chocolate Butter Cookies
Adapted from Cook’s Illustrated, Nov/Dec 2005
Makes 48 cookies
20 tablespoons (2 1/2 sticks) unsalted butter at cool room temperature
1/2 cup cocoa powder
1 teaspoon espresso powder
1 cup sugar
1/4 teaspoon table salt
2 large egg yolks
1 tablespoon vanilla extract
2 1/4 cups flour
Optional: chopped walnuts,chopped candy canes and/or colored sanding sugar
Melt 4 tablespoons butter in saucepan over medium heat. Add cocoa and espresso powder, stir until it’s a smooth paste, then set aside to cool for about 20 minutes.
In large bowl, mix remaining 16 tablespoons butter, sugar, salt and cooled cocoa mixture with an electric mixer until combined and fluffy (about 1 minute), scraping sides of bowl with a spatula if needed. Add yolks and vanilla and mix for another 30 seconds. Then, add the flour in 3 additions. Mix until a ball forms. Turn dough onto counter and shape into a 12 x 2 inch log, using plastic wrap or parchment paper to roll neatly. Wrap dough in plastic wrap and chill for at least an hour.
Heat oven to 375 degrees.Put chopped nuts and sanding sugar onto an edged baking sheet and roll chilled cylinder of dough in it, pressing nuts and sugar into place. Then cut dough into 1/4 inch slices and place on a parchment (I like silpat) lined baking sheet.
Cook time should be about 10 minutes. It’s hard to tell when these cookies are done, since they’re dark anyway. You need to give them a gentle touch while they’re in the oven – they should show slight resistance. If they’re too soft, they’re undercooked and if the edges start to turn noticeably browner, they’re overcooked.
After taking the cookies out of the oven, allow them to cool for about 5 minutes on the cookie sheet, then transfer to a wire rack to cool completely. Decorate, if you like, and enjoy!
Unitl tomorrow for chocolate candy for the holidays!