Late last year a friend pointed me in the direction of these wonderful science cookies.
I was hooked from my first peek at the electrophoresis gels, but most intrigued by the atom cookies. I had never seen chocolate cut outs before.
I haven’t made cut outs in years, actually. I made some this Christmas (actually I made a lot this Christmas) but before that the last time I made any was Halloween 2004.
But those atom cookies looked so fun, I wanted to try them. And as Ms. Humble wrote how she wasn’t really impressed with that chocolate cut out recipe, well that is something I can do. I like making up cookie recipes.
(Incidentally, I don’t know what whoever wrote that cookie recipe was thinking. Chocolate and cinnamon? Were they mad? Those don’t even remotely go together.)
Anyway. In making this recipe (adapted from my pepparkakor recipe) I realized why chocolate cut outs seem so wrong. When you think chocolate cookies, you think soft, chewy, chocolatey bliss (I also have a good recipe for this type of chocolate cookie). But cut out cookies necessarily have more structure and crispness than that. I think it’s this mental disconnect that makes a chocolate cut out slightly unsatisfying.
I guess I shouldn’t say unsatisfying since I almost literally cannot stop eating them.
Chocolate Cut Out Cookies
- 1 cup butter
- 1 1/2 cups sugar
- 1 egg
- 1 tsp vanilla
- 1 Tbsp espresso powder
- 3 Tbsp water
- 2 tsp baking soda
- 1 cup cocoa powder
- 3 cups flour
Cream the butter and sugar, then mix in the egg, vanilla, espresso powder and water. Sift together the cocoa, baking soda, and flour, and add gradually to the wet ingredients. Mix it well, then wrap it in plastic and refrigerate for a couple hours.
Preheat your oven to 375 F. Roll out the dough on a well floured surface to 1/8 inch thick and cut out shapes. Bake 8-10 minutes. Remove from the oven when the tops are dry. Cool completely before eating, for some reason this improves the eating experience.
If you don’t like coffee, that’s fine, but use the espresso powder anyway. Halve it, if you’re worried, but you really can’t taste it and a little bit of coffee flavor really boosts the chocolate.