Rich Chocolate Cookies PT30M https://img5.recipesrun.com/201907/2019/0731/a8/3/243147/300x200x90.jpg This recipe for the chocolate cookies was sent to The New York Times several years ago by Mari Pfeiffer, a reader in California; it’s from the cookbook “Great Cookies,” published in 2003 by the author and teacher Carole Walter. The cookies are imbued with deep flavor from the combination of cocoa powder, unsweetened chocolate and espresso powder. Decorate them with royal icing. “Other icings — buttercream, melted white or dark chocolate or ganache — would take away from the cookie’s simple yet amazing flavor,” said Ms. Pfeiffer, who often cuts the dough into letters to spell out seasonal messages. 8 servings Ingredients: Royal icing, for decorating 3 ounces Unsweetened chocolate, melted in a double boiler 1 teaspoon Instant espresso powder, dissolved in 1/2 teaspoon boiling water 1 teaspoon Vanilla extract 1 Large egg 1 cup Superfine sugar 8 teaspoons Unsalted butter, slightly softened 1/2 teaspoon Salt 1/4 tablespoon Baking soda 1/2 teaspoon Baking powder 2 tablespoons Sifted Dutch-processed cocoa powder 1 1/2 cups All-purpose flour

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Rich Chocolate Cookies

Rich Chocolate Cookies
This recipe for the chocolate cookies was sent to The New York Times several years ago by Mari Pfeiffer, a reader in California; it’s from the cookbook “Great Cookies,” published in 2003 by the author and teacher Carole Walter. The cookies are imbued with deep flavor from the combination of cocoa powder, unsweetened chocolate and espresso powder. Decorate them with royal icing. “Other icings — buttercream, melted white or dark chocolate or ganache — would take away from the cookie’s simple yet amazing flavor,” said Ms. Pfeiffer, who often cuts the dough into letters to spell out seasonal messages.
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