The ultimate comfort food, these cookies are super easy to make and serve as the perfect accompaniment for the Sunday afternoon coffee. They are your midnight hot cocoa’s soul mate providing you the warmth and love you need on those insomniac nights. When crumbled, they make the plain old vanilla ice cream seem like a hot shot dessert in the hotel downtown.
What you need :
1/2 cup butter (softened)
½ cup sugar. (You can just use plain sugar or cut it down to quarter cup plain sugar and quarter cup soft brown sugar, this will add fudgy-ness to your cookies and not making it too sweet)
1 egg
1/2 cup good quality cocoa
2 cups all purpose flour, sift before measuring
1 teaspoon baking powder
1/2 teaspoon baking soda
Vanilla extract
Cookie cutters
What you need to do:
Cream butter; add sugar (If you’re using white+brown, always the white first then the brown) gradually, and continue to beat until light and fluffy.
Blend in egg, Flour, cocoa and the baking powder and soda. The dough has to be firm and ball-able; that is it should be firm enough to make into a ball. If it’s not, add more flour. Make the dough into fat but flat plates with your hand it might work to split the dough into half and make the plates
Chill dough for a minimum of 1 hour or even upto a couple of more hours. Wrap it in cling film or drop it into a Ziploc bag.
Once out of the fridge. Roll out on floured board to 1/4-inch thickness or till a point they don’t tear, Cut with cookie cutters and sprinkle with sugar.
Bake at 375deg; for 15 minutes or till the corners become slightly brown. Roll the remaining dough back into a ball and roll and cut again.
Allow to cool before you eat. It is a good idea to egg wash the cookies before baking, to do this, with a brush give the cut unbaked cookies a layer of egg white.
Makes about 3 to 4 dozen chocolate cookies. (YAY!)
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