Ultimate Chocolate Sugar Cookies Recipe - Food.com (2024)

• Chocolate cookies

• 2 ¹⁄₃ cups all-purpose flour
• ¹⁄₃ cup sifted Dutch-processed cocoa powder
• ¹⁄₄ teaspoon salt
• ³⁄₄ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons espresso powder, dissolved in
• 1 teaspoon boiling water
• 1 ¹⁄₂ teaspoons pure vanilla extract
• 6 ounces bittersweet chocolate, melted

• Garnish

• 1 egg white, mixed with
• 1 teaspoon water
• nonpareils or colored crystal sugar
• finely chopped nuts

• Ganache

• ¹⁄₂ cup heavy cream
• 2 teaspoons light corn syrup
• 4 ounces fine semisweet chocolate or 4 ounces bittersweet chocolate, such as Lindt Excellence
• 1 tablespoon dark Jamaican rum (optional)
• ¹⁄₂ teaspoon pure vanilla extract
• ¹⁄₂ - 1 teaspoon hot water, if needed

directions

• Make cookies:

• Sift together the flour, cocoa, and salt. Set aside.
• In bowl of electric mixer, using paddle attachment, mix butter on medium-low speed until it is creamy and lightened in color. Add the sugar in a steady stream, and beat until thoroughly combined.
• Add the egg, espresso, and vanilla.
• Scrape down sides of bowl as needed, then mix in melted chocolate.
• Reduce mixer speed to low and blend in dry ingredients in two additions, mixing only to combine after each addition.
• Remove dough from bowl and divide into quarters.
• Form each quarter into a 4" disk and wrap in plastic, refrigerate for 30-40 minutes or until firm enough to roll.
• You should be able to leave an imprint when you press dough.
• Position rack in center of oven and preheat to 350°F.
• Have ready two ungreased cookie sheets. Working with one-fourth of dough at a time, roll on a lightly floured flat surface until 3/16" thick.
• Using a 2 1/2" round cookie cutter or a cookie cutter of your choice, cut cookies from the dough.
• Transfer cookies to a sheet of waxed paper and brush lightly with egg/water mixture. Sprinkle with pearl sugar or other garnishes.
• Carefully place on cookie sheets.
• Bake cookies, one sheet at a time, for 9-10 minutes.
• Transfer cookies to a wire rack while still warm, and cool completely.
• Repeat with remaining dough.

• MAKE GANACHE:

• Break chocolate into 1" pieces and place into bowl of a food processor.
• Process until chocolate is finely chopped. Empty chocolate into a medium-sized bowl and set aside.
• In a small saucepan, heat heavy cream and corn syrup on low heat until it comes to a gentle boil.
• Immediately pour hot cream over chopped chocolate.
• Let it stand for about 1 minute, then stir chocolate and cream together, slowly mixing until all chocolate is melted and mixture is fully emulsified.
• Blend in rum and vanilla.
• If surface is oily, stir in 1/2 to 1 teaspoon of hot water.
• Glaze should thicken as it stands, but remain pourable.
• If ganache fails to thicken, chill it in refrigerator for 4 to 5 minutes.
• Watch carefully, as it must not be too cold. Spoon ganache over cookies, letting it trickle down the sides.