2-1/4 cups flour
1/3 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup sugar
4 ounces semisweet chocolate, melted and cooled
1 teaspoon vanilla extract
3 ounces semisweet chocolate, finely chopped
3 ounces white chocolate, finely chopped
In a medium bowl, whisk together flour, cocoa, baking soda, baking powder and salt. In another bowl, beat butter and sugar until creamy, about 2 minutes with an electric mixer. Beat in egg, 4 ounces of melted chocolate and vanilla. Gradually beat in flour mixture until blended. Divide dough in half. Shape each half into a roll 2 inches in diameter. Wrap rolls in waxed paper and freeze for four hours or overnight until firm.
Preheat oven to 350 degrees. Line two baking sheets with foil and coat with cooking spray. Cut dough into 1/4-inch slices. Arrange 1 inch apart on prepared baking sheets. Bake cookies 10 to 11 minutes. Cool on sheets for 1 minute, then transfer to wire racks to cool completely. Repeat process until all cookies are baked.
To decorate the cookies, place the chopped milk chocolate in one small zipper-type plastic bag and the white chocolate in another. Microwave on high one minute or until chocolate is melted. Knead until smooth. Snip off a tiny corner of each bag and drizzle chocolate over cookie. Let cookies stand until chocolate is firm, about an hour.
Makes about 80 cookies.
Times testing notes: We had a devil of a time getting the white chocolate to melt correctly. It burned in the first attempt. Instead of one minute, plan on two, but zap at 30-second intervals on 50 percent power.
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