These cookies are pretty darn tasty.
If I had to describe them in the most succinct and accurate way, I’d say they are the love child of a sugar cookie and the crispy edge of a brownie.
And they come out so perfectly smooth and delightful!! Each cookie was just flawless. I found the recipe here, and the author has some great tips for baking, I highly recommend you check out her blog!
The cookies looked like a blank canvas to me, so I added some Chipotle Royal Icing. YUP. 1/4 teaspoon chipotle powder + 3 cups confectioners sugar + just enough H2O to make a thick icing.
Here’s the recipe for these lovely cookies:
6 cups all purpose flour
1 1/4 cups cocoa nib powder
1 teaspoon salt
2 cups unsalted butter
2 cups granulated sugar
1 cup light brown sugar, packed
3 eggs, cold
2 teaspoons pure vanilla extract
In a large bowl sift together flour, cocoa nib powder, salt.
In an electric mixer with the paddle attachment, cream butter and sugars until fluffy and pale (about 5 mins). Beat in eggs until just combined.
On low speed, add flour mixture and blend until completely combined. Make two discs with the dough. Wrap separately and chill for at least 45 minutes.
Roll out the dough on parchment paper or a silicone baking mat. This cookie recipe is where I found the fun tip about using dowels to make lovely cookies that are all the same thickness – if you place a dowel on either side of the dough and roll it out until you are right up on the dowels you will be on your way to cookie perfection. Once dough is rolled out, transfer to a baking sheet and chill in refrigerator for 15 minutes.
Preheat the oven to 325° F.
Cut out your cookies and place them on a parchment paper lined baking sheet (wrap scraps back up and chill before rolling out again). Place in your freezer for another 15 minutes.
Bake for 15 minutes, or longer depending on the thickness of your cookie.
Cool on the baking sheet for 10 minutes then move to a wire rack to continue cooling. Will last a few days in an airtight container.
Charleston Spice Co.