Dark Chocolate Crisps


Dark Chocolate Crisps
Thin, crunchy cookies made for munching with a glass of cold milk.
Supplies
bowls, measuring cups, measuring spoons, sifter, wooden spoon, dinner knife, plastic wrap, 2 baking sheets, parchment paper, rolling pin, cookie cutters
Ingredients
¾ cup (185 mL) all-purpose flour (spoon in, level)
¼ cup (60 mL) + 1 Tbsp (15 mL) whole wheat flour (spoon in, level)
½ tsp (2 mL) baking soda
1/8 tsp (0.5 mL) salt
¼ cup (60 mL) unsweetened cocoa powder (spoon in, level)
½ cup (125 mL) soft unsalted butter (see “Butter”)
½ cup (125 mL) firmly packed dark brown sugar
1 Tbsp (15 mL) runny honey
1 tsp (5 mL) vanilla extract
assorted baking sprinkles, if you wish
  1. In a bowl, using a wooden spoon, stir together the all-purpose and whole wheat flours, baking soda, and salt. Sift in the cocoa powder and mix well. Set aside.
  2. In another large bowl, use the back of the wooden spoon to cream together the butter, brown sugar, honey, and vanilla.
  3. Stir two or three spoonfuls of the cocoa mixture at a time into the butter mixture, until all the cocoa mixture is added. Use a dinner knife to scrape sticky ingredients off the spoon. This mixture turns into a soft dough. Use your hands to press any crumbly bits in the bottom of the bowl into the dough. Cover the bowl with plastic wrap and chill for 30 minutes.
  4. After the dough has chilled, preheat the oven to 325°F (160°C).
  5. Line the baking sheets with parchment paper. (If you have only one baking sheet, cool if off after baking the first batch before using it again.) Also cut two other large pieces of parchment paper.
  6. Use the dinner knife to cut the chilled dough into two pieces. Tuck one piece of dough between the two sheets of parchment paper you cut in the previous step. Put your rolling pin on the top piece of parchment and roll the dough to 3⁄16 inch (5 mm) thick (see “Three-Stacked-Quarters Rule”).
  7. Cut shapes in the rolled dough with a cookie cutter. Lift off the cutouts with a dinner knife and place on the baking sheets 1 inch (2.5 cm) apart. Gently pat the baking sprinkles, if using, on top. Press the scraps of dough onto the second piece of dough. Roll, cut, and decorate the same way.
  8. Bake, one sheet at a time, on the middle rack of the oven for 10 to 12 minutes, until the cookies are no longer shiny. Cool completely on the baking sheets.
Makes about 28 Dark Chocolate Crisps.
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