Oh dear - as you can see this recipe did not go to plan.
I was so sure that the freezing and refrigerating of the dough would produce perfectly shaped cookies, but sadly I was wrong. I think it has a lot to do with the oven in my new house - methinks I need to get an oven thermometer to see what is going on in there. I think it is far hotter than what the temperature dial says and therefore it totally melted the butter in these cookies before they got a chance to bake properly.
Luckily they still tasted quite good - albeit a bit crispy. But nice and chocolately and not too sweet. Oh and in case you were wondering the cookie up the top is supposed to be a flower and the one below a cow - it looks like the cow is transforming into a bison!
Chocolate Cookies (from Confetti Cakes for Kids by Elisa Strauss)
Makes approximately 12 x 3 inch cookies
11 ounces all-purpose flour
1/4 tsp salt
1/2 tsp baking soda
6 ounces bittersweet chocolate, chopped
8 ounces unsalted butter
8 ounces granulated sugar
1 large egg
1 tsp vanilla extract
- In a medium bowl, sift together the flour, salt and baking soda. Set aside.
- Melt the chocolate either in a double boiler over medium heat or in the microwave in 15 second increments.
- In the bowl of a standing mixer with a paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and vanilla and beat until combined.
- Set the mixer to low speed and add the melted chocolate.
- Add the flour mixture in 2 batches, scraping down the bowl after each addition. Beat until the dough just comes together, being careful not to overmix.
- Turn out the dough onto a lightly floured surface. Form the dough into a bowl, wrap it in plastic and refrigerate for 30 minutes.
- Place the dough between 2 pieces of parchment paper and roll out to 1/4 inch thick. Transfer the dough to the refrigerator and chill for at least 1 hour.
- Cut out cookies in the desired shapes and place at least 1 inch apart on a half-sheet pan lined with parchment paper or an ungreased nonstick cookies sheet. Transfer to the refrigerator and chill for at least 15 minutes or until they are stiff.
- Preheat the oven to 350 F.
- Bake until the cookies are firm to the touch, about 10 minutes.
- Let the cookies cool completely before decorating.
She definitely approves :)