Yield: Yirelds 75 to 85 2-3/4- to 3-inch cookies.
Inspired by several German recipes and a Swiss cookie called Brunsli, these cookies are rich and bittersweet, not only from dark chocolate and cocoa powder, but from espresso, which deepens and enriches the other flavors.
Make Ahead Tips
You can freeze baked, unglazed cookies for up to two months, tightly wrapped in plastic. Glazed cookies will keep, refrigerated, for up to five days. Remove them from the refrigerator about 10 minutes before serving; If the cookies stand unrefrigerated for longer than about an hour, the chocolate surface may begin to dull.
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
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I had some trouble with this recipe. To get even close to the lower end of the specified yield, I would have had to roll the dough much thinner than 1/8 inch - and I used the smaller of the cookie-cutter sizes (2 1/2 inches). (On that note, it would be nice as a guide to those of us who aren't experts at rolling evenly if the recipe had specified the approximate dimensions the rolled-out dough should be.) The finished cookies were a bit chalky in texture, though they did have a good strong bittersweet chocolate-hazelnut flavor. The chocolate glaze definitely adds a lot, and the cookies taste plain and unfinished without it. I like these best eaten cold, and I think I'd prefer them if they were slightly smaller than 2 1/2 inches in diameter; a whole cookie feels like too much to me - too strong and "dense" in flavor. So overall, a mixed bag: they're not my personal favorite, and the recipe could use some clarification, but they're still quite good, and it's nice that they're a bit different from standard cookies; they appeal to those who prefer something less sweet.
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