The most basic of the three cookies using the Cocoa Cookie Dough, these crisp cookies hit the spot at the end of a big meal; while they offer a good hit of chocolate, they're not too rich and filling. Offer them with espresso.
Shape the dough into a log about 7 inches long and 1-3/4 inches in diameter. Wrap the log in waxed paper or foil. Refrigerate until firm, at least 1 hour or overnight.
Position a rack in the center of the oven and heat the oven to 350°F. Line a cookie sheet with parchment.
Cut the log into slices a scant 1/4 inch thick and arrange them 1 inch apart on the lined sheet. Bake for 12 to 15 minutes, rotating the sheet about halfway through. As they bake, the cookies will puff a little and then deflate; they’re done about 1 minute after they deflate. The tops of the cookies will look slightly pitted, and they’ll feel dry but soft when touched (the cookie will hold an impression). Slide the parchment onto a rack and let the cookies cool completely, at which point they should be perfectly dry and crunchy.
nutrition information (per serving):
based on 30 servings, Calories
3, Fat Calories
25, Saturated Fat
1, Monounsaturated Fat
7, Polyunsaturated Fat
Photo: Scott Phillips