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Nutrition Facts
Serving Size 1 cookies 39g Recipe makes 36 cookies)
Calories 120
Calories from Fat 64		(53%)
Amount Per Serving		%DV
	Total Fat 7.2g	11%
	Saturated Fat 4.4g	21%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 26mg		8%
Sodium 24mg		1%
Potassium 57mg		1%
Total Carbohydrate 13.6g		4%
	Dietary Fiber 1.0g	4%
	Sugars 5.8g
Protein 2.0g		3%
how is this calculated?

Ultimate Chocolate Sugar Cookies

Recipe #262690 | 1¾ hours | 1 hour prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Annacia
Oct 31, 2007

I'll admit that this is going to take some time but the result is so completely worth it! The prep time includes the mixing, chilling and decoration time. Baking time is for all the baking sheets to be baked one at a time. If your guests/family don't fall to their knees in worship of you then they do not deserve you!

36 cookies (change servings and units)

Ingredients

Chocolate cookies

2 1/3 cups all-purpose flour
1/3 cup sifted Dutch-processed cocoa powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons espresso powder, dissolved in
1 teaspoon boiling water
1 1/2 teaspoons pure vanilla extract
6 ounces bittersweet chocolate, melted

Garnish

1 egg white, mixed with
1 teaspoon water
pearl sugar or candy sprinkles or nonpareils or colored crystal sugar
finely chopped nuts

Ganache

1/2 cup heavy cream
2 teaspoons light corn syrup
4 ounces fine semisweet chocolate or bittersweet chocolate, such as Lindt Excellence
1 tablespoon dark Jamaican rum (optional)
1/2 teaspoon pure vanilla extract
1/2-1 teaspoon hot water, if needed

Directions

1
Make cookies:.
2
Sift together the flour, cocoa, and salt. Set aside.
3
In bowl of electric mixer, using paddle attachment, mix butter on medium-low speed until it is creamy and lightened in color. Add the sugar in a steady stream, and beat until thoroughly combined.
4
Add the egg, espresso, and vanilla.
5
Scrape down sides of bowl as needed, then mix in melted chocolate.
6
Reduce mixer speed to low and blend in dry ingredients in two additions, mixing only to combine after each addition.
7
Remove dough from bowl and divide into quarters.
8
Form each quarter into a 4" disk and wrap in plastic, refrigerate for 30-40 minutes or until firm enough to roll.
9
You should be able to leave an imprint when you press dough.
10
Position rack in center of oven and preheat to 350°F.
11
Have ready two ungreased cookie sheets. Working with one-fourth of dough at a time, roll on a lightly floured flat surface until 3/16" thick.
12
Using a 2 1/2" round cookie cutter or a cookie cutter of your choice, cut cookies from the dough.
13
Transfer cookies to a sheet of waxed paper and brush lightly with egg/water mixture. Sprinkle with pearl sugar or other garnishes.
14
Carefully place on cookie sheets.
15
Bake cookies, one sheet at a time, for 9-10 minutes.
16
Transfer cookies to a wire rack while still warm, and cool completely.
17
Repeat with remaining dough.
18
MAKE GANACHE:.
19
Break chocolate into 1" pieces and place into bowl of a food processor.
20
Process until chocolate is finely chopped. Empty chocolate into a medium-sized bowl and set aside.
21
In a small saucepan, heat heavy cream and corn syrup on low heat until it comes to a gentle boil.
22
Immediately pour hot cream over chopped chocolate.
23
Let it stand for about 1 minute, then stir chocolate and cream together, slowly mixing until all chocolate is melted and mixture is fully emulsified.
24
Blend in rum and vanilla.
25
If surface is oily, stir in 1/2 to 1 teaspoon of hot water.
26
Glaze should thicken as it stands, but remain pourable.
27
If ganache fails to thicken, chill it in refrigerator for 4 to 5 minutes.
28
Watch carefully, as it must not be too cold. Spoon ganache over cookies, letting it trickle down the sides.

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Featured Reviews for This Recipe

From: Chief cook and bottlewasher

On Feb 15, 2009

These are very tasty cookies. They do take some work. I was trying to make something special for my family for Valentine's day. I copied the look of another cookie by adding the white chocolate. Cutout cookies are not something I'm that great at. Breezytoo's look much better than mine. The recipe instructions were great though. Everything worked the way it was supposed to. I've never made ganache before. It worked well. I used 1/2 tsp. rum extract instead of rum. These are worth a try for a special occasion.

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From: Breezytoo

On Feb 13, 2009

Oh my, 10 stars if I could! These are wonderful and so worth the extra effort indeed! When rolling out I found it easier to leave the dough on the plastic because it didn't stick and I didn't have to use any additonal flour. These are an incredible tasting cookie on their own, but adding the ganache just puts them over the top and would be any chocolate lovers dream! Thank you for sharing this delicious recipe that I will be saving to use for those special occasions!