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Prep Time: 0 Minutes Cook Time: 11 Minutes |
Ready In: 11 Minutes Servings: 4 |
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I love to bake cookies. This recipe is my daughter's favorite and she asks for it nearly every time she's home. I baked many batches for her and her friends while she was in college. Thank you Martha Stewart. Ingredients:
1 1/2 cups all-purpose flour |
3/4 cup unsweetened dutch-process cocoa powder |
1/4 teaspoon coarse salt |
1/4 teaspoon finely ground pepper, plus more for sprinkling |
1 tablespoon plus 1 teaspoon good-quality instant espresso powder |
1/2 teaspoon ground cinnamon |
3/4 cup (1 1/2 sticks) unsalted butter, softened |
1 cup granulated sugar |
1 large egg |
1 1/2 teaspoons pure vanilla extract |
coarse sanding sugar, for rolling |
Directions:
1. 1. Sift together flour, cocoa powder, salt, pepper, espresso powder, and cinnamon into a large bowl; set aside
2. 2. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined
3. 3. Turn out dough onto a piece of parchment paper and roll into a 2-inch-diameter log. Roll log in the parchment. Refrigerate at least one hour or overnight.
4. 4. Preheat oven to 350 degrees. Remove log from parchment paper. Let soften slightly at room temperature, about 5 minutes. Roll log in sanding sugar, gently pressing down to adhere sugar to dough. Transfer log to cutting board, and slice into 1/4-inch-thick rounds. Place rounds on baking sheets lined with parchment paper (this is SUCH a time saver!!!), spacing 1 inch apart. Sprinkle each round with freshly ground pepper.
5. 5. Bake cookies until there is slight resistance when you lightly touch centers, about 11 minutes. Transfer cookies (on parchment) to wire racks to cool completely. Cookies can be stored in air-tight containers about 2-3 days.
6. Makes about 4 dozen.
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