I found these on Martha Stewart’s website and ended up making them yesterday – they were delicious!!
The recipe said they’d be crisp – which initially turned me off as I prefer soft cookies but I baked them on the shorter end of the time window and they were perfect for my taste!!
Ingredients
- 1 cup all-purpose flour, (spooned and leveled)
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces bittersweet or semisweet chocolate, chopped (ghiradelli semi-sweet choc chips are vegan!)
- 4 tablespoons (1/2 stick) unsalted butter, cut into pieces (I used Earth Balance Vegan Buttery Sticks)
- 1/2 cup packed light-brown sugar
- 1 large egg – change this to an egg replacer to veganize! (I used Ener-G)
Directions
- In a bowl, whisk together flour, cocoa, baking soda, and salt. In another bowl set over (not in) a saucepan of simmering water, place chocolate, butter, and brown sugar; stir frequently until almost completely melted. Remove from heat, and stir until completely melted; let cool slightly.
- Add egg to chocolate mixture. With a mixer on low, beat until well blended. Gradually stir in flour mixture (dough will form a ball).
- Divide dough in half; roll out each half on a sheet of parchment paper to a 1/4-inch thickness. Transfer each half (still on paper) to a baking sheet; freeze until firm, about 20 minutes.
- Preheat oven to 350 degrees. Working with one half at a time, flip dough onto a work surface; peel off paper. Using a 2-inch heart-shaped cookie cutter, cut out cookies; place, 1/2 inch apart, on two baking sheets. Bake until firm and fragrant, about 8 to 10 minutes. Transfer cookies to a rack to cool.
Cook’s Note
To roll out the dough without using flour (which would mar its color), cover your work surface with parchment paper. Once the dough is frozen, you can peel off the paper and cut the cookies directly on the work surface.
I didn’t have parchment paper but I have one of those silicone mats which I used instead. I also only put the rolled out dough in the freezer for 5 minutes and found it to work just fine. I also found the dough didn’t want to form a ball – it seemed a bit dry, so I drizzled a bit of So Delicious Coconut Milk into the mixer until it got the the correct consistency.
