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“Great Cookies, by Carole Walter”
1hr 41mins
5 dozen 2-inch cookies

Ingredients Nutrition


  1. Strain together the flour, cocoa powder, baking powder, baking soda, and salt; set aside.
  2. In a big bowl of a stand electric mixer with paddle attachment, mix the butter on medium-low speed until it is cream and lightened in color.
  3. Add in the sugar in a steady stream, mixing for 2 minutes to combine.
  4. Mix in the egg, vanilla, and espresso powder.
  5. Scrape down side of bowl, as needed, then mix in the melted chocolate.
  6. Decrease mixer speed to low and blend in the dry ingredients in two additions, mixing only to combine after each addition.
  7. Remove the dough from the bowl and divide in half; form into two 3 x 4 inch rectangles and wrap in plastic.
  8. Refrigerate for 2 hours or until firm (the dough may be frozen at this point for up to 1 month).
  9. Position oven racks in the upper and lower thirds of the oven.
  10. Preheat to 350°; dab the corners of the cookie sheets lightly with butter and line with baking parchment.
  11. Sprinkle a pastry cloth and rolling pin with powdered sugar, rubbing it well into the weave.
  12. Working with one piece of dough at a time, roll it into a rectangle 3/16 inch thick.
  13. Cut into desired shapes; place cutouts on the cookie sheets.
  14. Bake for 9-11 minutes, or until the cookies feel set on top.
  15. To ensure even baking, toward the end of baking time, rotate the sheets from top to bottom and front to back.
  16. Let cookies rest on the sheet for 2 minutes before loosening with a thin metal spatula.
  17. Decorate as desired; store in an airtight container, layered between strips of waxed paper, for up to 3 weeks.
  18. May be frozen undecorated .

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