Rich Chocolate “Slice & Bake” Cookies with Dark Chocolate Glaze
These incredible cookies graced the cover of Cook’s “Holiday Baking” issue and I couldn’t wait to try the recipe. Similar to shortbread, they are buttery and rich, like a chocolate Lorna Doone. The bittersweet glaze heightens the chocolate indulgence perfec…
What you'll need
Ingredients
2 ½ sticks tablespoons unsalted butter (2 1/2 sticks), softened to cool room temperature
½ cup sanding sugar or finely chopped pistachios (for rolling)
Dark Chocolate Glaze
4 ounces bittersweet chocolate
4 tablespoons unsalted butter
2 tablespoons corn syrup
1 teaspoon vanilla extract
The method
Directions
01
Adjust oven rack to middle position; heat oven to 375 degrees. Melt 4 tablespoons butter in medium saucepan over medium heat. Add cocoa powder and espresso powder; stir until mixture forms smooth paste. Set aside to cool, 15 to 20 minutes.
02
In standing mixer fitted with paddle attachment, mix remaining 16 tablespoons butter, sugar, salt, and cooled cocoa mixture on high speed until well combined and fluffy, about 1 minute, scraping sides of mixing bowl once or twice with rubber spatula. Add yolks and vanilla and mix on medium speed until thoroughly combined, about 30 seconds. Scrape sides of bowl.
03
With mixer running on low, add flour in three additions, waiting until each addition is incorporated before adding next and scraping bowl after each addition. Continue to mix until dough forms cohesive ball, about 5 seconds. Turn dough onto parchment paper and shape into dough log, 2 inches in diameter and about 12 inches long; use parchment paper or plastic wrap to roll into neat cylinder. Chill until very firm and cold, at least 1 hour.
04
Roll chilled log in sanding sugar or nuts and then slice dough into 1/4 inch thick cookies and place on parchment-lined baking sheets.
05
Bake until cookies show slight resistance to touch, 10 to 12 minutes, rotating baking sheet halfway through baking time; if cookies begin to darken on edges, they have over-baked. Cool for 5 minutes and then transfer cookies to wire rack; cool completely.
06
Melt bittersweet chocolate with butter in a double-boiler and whisk until smooth. Remove from heat and add corn syrup and vanilla extract and mix until smooth and shiny. Use back of spoon to spread scant 1 teaspoon glaze almost to edge of each cookie. (If necessary, reheat to prolong fluidity of glaze.) Allow glazed cookies to dry at least 20 minutes.
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Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Rich Chocolate “Slice & Bake” Cookies with Dark Chocolate Glaze
Prep
Cook
Yield
These incredible cookies graced the cover of Cook’s “Holiday Baking” issue and I couldn’t wait to try the recipe. Similar to shortbread, they are buttery and rich, like a chocolate Lorna Doone. The bittersweet glaze heightens the chocolate indulgence perfec…
Ingredients
2 ½ sticks tablespoons unsalted butter (2 1/2 sticks), softened to cool room temperature
½ cup sanding sugar or finely chopped pistachios (for rolling)
Dark Chocolate Glaze
4 ounces bittersweet chocolate
4 tablespoons unsalted butter
2 tablespoons corn syrup
1 teaspoon vanilla extract
Cook Like James · The method
Directions
1
Adjust oven rack to middle position; heat oven to 375 degrees. Melt 4 tablespoons butter in medium saucepan over medium heat. Add cocoa powder and espresso powder; stir until mixture forms smooth paste. Set aside to cool, 15 to 20 minutes.
2
In standing mixer fitted with paddle attachment, mix remaining 16 tablespoons butter, sugar, salt, and cooled cocoa mixture on high speed until well combined and fluffy, about 1 minute, scraping sides of mixing bowl once or twice with rubber spatula. Add yolks and vanilla and mix on medium speed until thoroughly combined, about 30 seconds. Scrape sides of bowl.
3
With mixer running on low, add flour in three additions, waiting until each addition is incorporated before adding next and scraping bowl after each addition. Continue to mix until dough forms cohesive ball, about 5 seconds. Turn dough onto parchment paper and shape into dough log, 2 inches in diameter and about 12 inches long; use parchment paper or plastic wrap to roll into neat cylinder. Chill until very firm and cold, at least 1 hour.
4
Roll chilled log in sanding sugar or nuts and then slice dough into 1/4 inch thick cookies and place on parchment-lined baking sheets.
5
Bake until cookies show slight resistance to touch, 10 to 12 minutes, rotating baking sheet halfway through baking time; if cookies begin to darken on edges, they have over-baked. Cool for 5 minutes and then transfer cookies to wire rack; cool completely.
6
Melt bittersweet chocolate with butter in a double-boiler and whisk until smooth. Remove from heat and add corn syrup and vanilla extract and mix until smooth and shiny. Use back of spoon to spread scant 1 teaspoon glaze almost to edge of each cookie. (If necessary, reheat to prolong fluidity of glaze.) Allow glazed cookies to dry at least 20 minutes.
Cook Like James
Rich Chocolate “Slice & Bake” Cookies with Dark Chocolate Glaze
Prep
Cook
Yield
These incredible cookies graced the cover of Cook’s “Holiday Baking” issue and I couldn’t wait to try the recipe. Similar to shortbread, they are buttery and rich, like a chocolate Lorna Doone. The bittersweet glaze heightens the chocolate indulgence perfec…
Ingredients
2 ½ sticks tablespoons unsalted butter (2 1/2 sticks), softened to cool room temperature
½ cup sanding sugar or finely chopped pistachios (for rolling)
Dark Chocolate Glaze
4 ounces bittersweet chocolate
4 tablespoons unsalted butter
2 tablespoons corn syrup
1 teaspoon vanilla extract
Directions
1
Adjust oven rack to middle position; heat oven to 375 degrees. Melt 4 tablespoons butter in medium saucepan over medium heat. Add cocoa powder and espresso powder; stir until mixture forms smooth paste. Set aside to cool, 15 to 20 minutes.
2
In standing mixer fitted with paddle attachment, mix remaining 16 tablespoons butter, sugar, salt, and cooled cocoa mixture on high speed until well combined and fluffy, about 1 minute, scraping sides of mixing bowl once or twice with rubber spatula. Add yolks and vanilla and mix on medium speed until thoroughly combined, about 30 seconds. Scrape sides of bowl.
3
With mixer running on low, add flour in three additions, waiting until each addition is incorporated before adding next and scraping bowl after each addition. Continue to mix until dough forms cohesive ball, about 5 seconds. Turn dough onto parchment paper and shape into dough log, 2 inches in diameter and about 12 inches long; use parchment paper or plastic wrap to roll into neat cylinder. Chill until very firm and cold, at least 1 hour.
4
Roll chilled log in sanding sugar or nuts and then slice dough into 1/4 inch thick cookies and place on parchment-lined baking sheets.
5
Bake until cookies show slight resistance to touch, 10 to 12 minutes, rotating baking sheet halfway through baking time; if cookies begin to darken on edges, they have over-baked. Cool for 5 minutes and then transfer cookies to wire rack; cool completely.
6
Melt bittersweet chocolate with butter in a double-boiler and whisk until smooth. Remove from heat and add corn syrup and vanilla extract and mix until smooth and shiny. Use back of spoon to spread scant 1 teaspoon glaze almost to edge of each cookie. (If necessary, reheat to prolong fluidity of glaze.) Allow glazed cookies to dry at least 20 minutes.
