Ultimate Chocolate Cookie Book - Bruce Weinstein [60]
5. Bake for 14 minutes, then give the baking sheet a hard rap against the oven rack and bake for about 2 more minutes, or until the cookies are slightly cracked at the edges and feel dry but still soft to the touch. Cool for 2 minutes on the baking sheet, then transfer to a wire rack to cool completely. Cool the baking sheet for 5 minutes before greasing it again and baking additional batches.
Recommended storage
3 days at room temperature
3 months in the freezer
Mix It Up!
Mix 2/3 cup of any of the following into the batter with the flour mixture: chopped chocolate-covered espresso beans, chopped hazelnuts, chopped pitted dates, chopped walnuts, cocoa nibs, golden raisins, M&M’s Mini Baking Bits, mini chocolate chips, Reese’s Pieces, or salted peanuts (if used, omit the salt in the dry ingredients).
CHOCOLATE SPRITZ COOKIES
Spritz cookies are a Scandinavian specialty: pressed cookies in all sorts of shapes. The chocolate dough in this recipe is quite soft, but don’t refrigerate it. It’s best to simply let it stand at room temperature for 5 minutes before pressing out the cookies. You’ll need a cookie press, found at many specialty kitchenware stores or from outlets listed in the Source Guide (page 229).
MAKES ABOUT 8 DOZEN TINY COOKIES
2 cups all-purpose flour
6 tablespoons cocoa powder, sifted
1/2 teaspoon salt
1 ounce unsweetened chocolate, chopped
1/2 pound (2 sticks) cool, unsalted butter, cut into small pieces
2/3 cup sugar
1 large egg yolk, at room temperature
1 teaspoon vanilla extract
1 large egg white, beaten in a small bowl with 2 tablespoons water until frothy
1/2 cup sanding sugar, of any color or colors (see page 20)
1. Position the racks in the top and bottom thirds of the oven; preheat the oven to 350°F. Line two large baking sheets with silicone baking mats or parchment paper; set aside. Whisk the flour, cocoa, and salt in a medium bowl until well combined; set aside as well.
2. Place the chocolate in a small bowl and microwave on high in 15-second increments, stirring after each, until half the chocolate has melted. Remove the bowl from the microwave oven and continue stirring until all the chocolate has melted. Alternatively, place the chocolate in the top half of a double boiler set over about 1 inch of simmering water; stir until half the chocolate has melted, then remove the double boiler’s top half from the heat and continue stirring until all the chocolate has melted. In any case, cool the melted chocolate for 5 minutes before proceeding.
3. Use an electric mixer at medium speed to soften the butter in a large bowl, about 1 minute. Add the sugar and continue beating at medium speed until light and fluffy, about 1 more minute. Beat in the egg yolk, then the cooled, melted chocolate and the vanilla until smooth. Turn off the beaters, add the prepared flour mixture, and beat at low speed just until a soft, pliable dough forms. Let rest for 5 minutes.
4. Gather as much of the dough as will fill the cookie press tube, seal it with the plunger and cutting design of your choice, then press out the cookies onto the prepared baking sheets as indicated by the manufacturer’s instructions. Lightly brush the cookies with the egg-white mixture, then sprinkle a small amount of sanding sugar over each.
5. Bake for 7 minutes, then reverse the sheets back to front and top to bottom. Continue baking for about 6 minutes, or until the cookies are set but still a little soft to the touch. Do not let them brown. Cool on the baking sheets for 1 minute, then transfer to wire racks to cool completely. Cool the baking sheets for 5 minutes before baking additional batches.
Recommended storage
1 week at room temperature
3 months in the freezer
Tips for Spritz Success
The raw cookies can only stick to cool baking sheets. For best results, place the sheets in the refrigerator for 5 minutes