CynUpstateNY, two more "chocolate rolled cookie" recipes

M

marilynfl

Moderator
Still not T&T, but both from cookbooks that have not failed me yet:

The Good Cookie by Tish Boyle and Great Cookies by Carole Walter.

I picked Tish's cookie because the photo of the cookie has super-sharp edges and shiny flat surfaces, so I believe it will bake well for your purposes.

Carole's cookie is not quite so perfect (edges sharp, but top surface is slightly bubbly), but her cookie characteristics are listed as: versatile, long shelf-life, & travels well. All good things. And every one of her cookies have been good.

(Edited) Geez, I just typed in both recipes and they are amazingly similar, even to the instructions (which I paraphrased). Only major difference is Tish's uses all cocoa which Carole's uses a blend of cocoa and unsweetened melted chocolate. Tish's is very dark (like an oreo cookie dark) while Carole's is a lighter chocolate color.

 
"Amy-oes" faux oreo cookie from NYC Amy's Cookies by Tish Boyle

Dark Cocoa cookies
1 1/4 C all-purpose flour
2 tsp instant espresso powder
1/4 tsp salt
3/4 C unsalted butter, soft
3/4 C granulated sugar
1 large egg
1 tsp vanilla extract
3/4 C Dutch-processed cocoa, sifted

Whisk flour, espresso and salt.
Soften butter for 30 seconds, then Cream butter and sugar for 2 minutes.
Add egg, then vanilla, then cocoa.
Add flour in 3 batches.
Divide dough into 2 batches, make disks and flatten, wrap well and chill 2 hours minimum.

Preheat oven 325 F.
On lightly floured surface, roll out dough to 3/16" thick dough. Use cookie cutter.
Bake 7-9 minutes. Watch carefully! Do not overbake.

(They're called Amy-Oes because they are stuffed with a Kahlua buttercream filling.)

Kahlua Buttercream

3 Tbl soft unsalted butter
1 C + 2 Tbl confectioners sugar
1 Tbl Kahlua
1 tsp vanilla extract

Beat the sugar at medium speed until soft and creamy. Add remaining ingredients and beat about 2 minutes.

Filling = scant 3/4 tsp per cookie if you made 2" cookies.

 
Cookie Cutter Chocolate Cookies by Carole Walter

1 1/2 C flour, spooned & leveled.
2 Tbl strained Dutch-process cocoa
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 C butter, slightly firm
1 C superfine sugar
1 large egg
1 tsp pure vanilla extract
1 tsp instant espresso powder, dissolved in 1/2 tsp boiling water
3 oz unsweetened chocolate, melted.

Sift flour, cocoa, BP, BS, & salt
Cream butter and sugar for 2 minutes
Add in egg, vanilla & espresso, mix then add melted chocolate.
Add flour in 2 batches.

Divide into two batches, form into rectangles and wrap well. Refrigerate for two hours.

Preheat to 350 F.
Line cookie pan with parchment
Use sifted confectioner sugar and roll out dough to 3/16" thick.

Bake 9-11 minutes.

She recommends rotating from front to back and top to bottom shelves.

Let rest a minimum of 2 minutes before lifting with spatula.

Lasts up to 3 weeks in airtight container.
Freezes well.

 
thanks marilyn. I like the addition of melted chocolate. I made Penny's recipe subbing in cocoa

last year but I didn't find them chocolat-y enough. I think the addition of melted chocolate will do it.

 
You must log in or register to reply here.
Back
Top