Chocolate Cookies

Is it possible to fall in love with a dough? A dough so delicious you want to eat it all before it's even baked, a dough so beautifully black and full of rich chocolatey flavor, a dough so smooth and supple under your rolling pin, a dough that makes you want to make all your future tarts with it as a crust? I think it just might be. They make perfect chocolate cookies on their own, can be sandwiched with a cream filling for a homemade Oreo cookie, and make a great tart crust. What more could you want?


Basic Chocolate Cookies
No matter how you choose to use it, this dough makes a wonderfully dark buttery crisp confection, almost like shortbread. The dough can be a tad sticky, just make sure to refrigerate it if it gets soft.

1 1/2 cups flour
2/3 cup cocoa powder
1/4 tsp salt
12 tablespoons unsalted butter
1 1/4 cups confectioners sugar
1 large egg
1 tsp vanilla

1. In a large bowl, sift together flour, cocoa, and salt. Set mixture aside.
2. Cream together butter and sugar until fluffy. Beat in egg and vanilla.
3. Fold in flour mixture just until combined. Wrap dough in plastic. Chill at least 1 hour.
4. Heat oven to 350 degrees. On a floured surface, roll dough to 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate or freeze until firm, 15 minutes. Bake for 10 minutes for medium-sized cookies, until crisp but not darkened. Cool on wire racks; use as desired.

For Sandwich Cookies: Combine 4 tablespoons butter and 4 tablespoons shortening. Sift in 2 cups powdered sugar until smooth. Flavor with one of the following:

- 2 teaspoons vanilla extract
- 1/2 teaspoon peppermint extract
- 2 tablespoons lemon, orange, or grapefruit zest
- 1/3 cup shredded coconut and/or 1/2 teaspoon coconut extract
- 1 tablespoon instant espresso powder

See also: Chocolate Cookie Movie Stars