Roll-out Chocolate Cocoa Sugar Cookies
These are great , elegant, simple cookies that go well with a cup of expresso or tea. They stay crunchy and i also use this dough to make the crust for my chocolate ganache tart.It freezes well raw and you can either cut it with a cookie cutter or roll the dough into logs , refrigerate and slice . I have added this video for those who have a fit rolling out cookie doughs.
Happy Valentines Day!xxoo K
170 gr soft butter
180 gr white sugar
50 gr unsweetened cocoa powder
210 gr flour
1/2 teaspoon (4 gr) baking powder
¼ teaspoon salt
Measure out all of the ingredients .In a bowl mix the butter,sugar , vanilla & salt.
Add the egg then mix in the cocao powder & baking powder. Incorporate the flour to finish.
Wrap the dough in plastic wrap & refrigerate for 2 hours until firm.
Preheat the oven to 190°C (375 F).
Roll the dough on a floured surface or between 2 sheets of baking paper 3 mm thickness.dough
Is sticky so add more flour if necessary or refrigerate again.
Sprinkle the top with coarse sugar and bake for 8 to 10 minutes . Allow the cookies to cool on the baking sheet for 5 minutes before removing to a wire rack too cool completely.
*CHOCOLATE TART CRUST
This dough works well for a tart crust as well. For a tart crust, line the pan then freeze the raw crust
In the pan at least 1 hour. Preheat the oven to 180°C and bake the crust directly from the freezer.
The sides will cook before they have time to fall. You can use this technique for baking empty all tart crusts.