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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Cocoa Cranberry Crack-Ups


Cocoa Cranberry Crack-Ups
These icing-sugar-dusted cookies stay soft, almost cakey, in the middle.
Supplies
2 baking sheets, parchment paper, bowls, sifter, measuring cups, measuring spoons, baking spatula, wooden spoon, dinner knife
Ingredients
¾ cup (185 mL) all-purpose flour (spoon in, level)
1/3 cup (80 mL) unsweetened cocoa powder (spoon in, level)
½ tsp (2 mL) baking powder
pinch of salt
¼ cup (60 mL) unsalted butter
½ cup (125 mL) white sugar
½ tsp (2 mL) vanilla extract
1 egg
1/3 cup (80 mL) chocolate chips
¼ cup (60 mL) dried cranberries or dried cherries
½ cup (125 mL) icing sugar (spoon in, level)
  1. Preheat the oven to 350°F (175°C).
  2. Line the baking sheets with parchment paper. (If you have only one baking sheet, after baking the first batch let the sheet cool before using it again.)
  3. In a big bowl, sift the flour, cocoa powder, baking powder, and salt. Mix with a baking spatula and set aside.
  4. In another large, microwave-safe bowl, melt the butter in the microwave at 50% power (about 1 minute). Use a wooden spoon to blend in the white sugar and vanilla. Mix in the egg.
  5. Pour the cocoa mixture into the butter mixture. Mix until you have an evenly colored cocoa dough. Use a dinner knife to scrape sticky ingredients off the wooden spoon. Stir in the chocolate chips and dried cranberries or cherries. Test the dough by pressing on it. If the dough sticks to your fingers, let it sit on the counter for 5 or 10 minutes to firm up. It will get less sticky.
  6. Sift the icing sugar into a bowl. Set aside.
  7. Press the dough into level tablespoons. Push the dough out of the spoon with your finger and roll it into a ball. Roll each ball in the icing sugar to cover completely. Hold the balls loosely in your cupped hand and shake off the bigger lumps of sugar. Place the balls on the parchment. Make 20 sugar-covered balls.
  8. Next, roll each ball a second time in the icing sugar. Shake off the extra sugar. Place the balls about 2 inches (5 cm) apart on the baking sheets. Put ten on each sheet.
  9. Bake, one sheet at a time for 10 minutes, until small cracks appear on the cookies. Cool completely before eating.
Makes 20 Cocoa Cranberry Crack-Ups.
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