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Ingredients
- 1/2 cup flour
- 3/4 cup quality dutch-process unsweetened cocoa
- 3/4 tsp. ground cinnamon
- 1/2 –3/4 tsp. cayenne
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 cup sugar
- 1 1/2 tsp. vanilla extract
- 1 egg
- 12 tbsp. cold unsalted butter, cut into small pieces
Preparation
Step 1
1. Whisk flour, cocoa, cinnamon, cayenne, salt, and pepper together in a medium bowl and set aside.
2. Put sugar, vanilla, and egg into a large bowl and beat with an electric mixer on high speed until thick and pale, about 3 minutes. Add butter and continue to beat on high speed until smooth, about 3 minutes more. Using your fingers, work flour mixture into butter mixture until dough is just combined.
3. Divide dough in half and roll each half into a 9" log. Wrap each log in parchment paper, twisting ends tightly to make a uniform cylinder. Freeze dough logs for at least 8 hours and as long as overnight.
4. Preheat oven to 350°. Unwrap dough and slice each log into rounds about ⅓" thick. Place rounds ½" apart on parchment paper-lined cookie sheets. Bake cookies until slightly puffed and tiny cracks appear on surface, about 8 minutes. Transfer cookies to a rack to let cool.
The only thing negative I can say is - they are a bit of a pain to make, fuss wise. The dough is very sticky, but tastes awesome, in case you were interested. And unless I was making teeny weeny cookies, there is no way you will get 48 cookies out of the recipe. BUT, that said - they are awesome. Do try.
The only thing negative I can say is - they are a bit of a pain to make, fuss wise. The dough is very sticky, but tastes awesome, in case you were interested. And unless I was making teeny weeny cookies, there is no way you will get 48 cookies out of the recipe. BUT, that said - they are awesome. Do try.
Maybe that's why the recipe doesn't make 48 cookies, and the reason the dough is sticky. I made them with 1-1/2 cups flour the outcome was "48" cookies and "No" sticky dough!