You are going to love these simple chocolate cookies that are all about chocolate. They are super chocolatey thanks to the dark chocolate we used and quality cocoa powder. They are also buttery, crumbly and so delicious.
If you love simple chocolate cookies, we suggest you to try our chocolate amaretti. Or, how about our rich chocolate cookies made with spelt flour.
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These chocolate cookies are so simple but yet they contains a range of super quality ingredients. They are buttery which means, they call for butter - just be sure it's very very soft (you can even take it from the fridge the day before to ensure it's soft enough).
Melted dark chocolate (use quality chocolate brand you usually use in your chocolate recipes, we love Nestle baking chocolate) and pure cocoa powder are what makes these cookies chocolate heaven. Creamy mascarpone cheese adds softness to the cookies.
Besides these, you will need plain flour, icing sugar, cornstarch (for the softness), some salt, milk (for crunchiness) and a touch of orange in the form of freshly grated orange zest.
The dough for these chocolate cookies is fairly simple, you will need a set of bowls, electric hand mixer, piping bag and a baking sheet. Let's see how to whip up the dough for the cookies:
Once you have the dough ready, it's time for piping the whirls. For doing this you will need some preparation work. As these cookies are round, we have a trick to make them uniform.
Using 5cm round cookie cutter draw 16 circles on each baking paper (you will need two baking sheets), then turn the paper over so the pencil marks are underneath.
For piping you will need a piping bag (we love disposable one like this one) fitted with a large open star tip. We love Wilton star tips as they are stainless steel and dishwasher safe and ideal for decorating cookies and cakes.
For these cookies we used Wilton 1M (8mm at tip end) which creates attractive large whirls. For any baker this Wilton set containing 8 piping bags and 4 large tips is a very handy.
Spoon the dough into a piping bag (don't overfill it) and pipe slowly and evenly into whirls on the prepared baking paper.
Start piping on the inside edge of the circle and pipe a swirls ending in the middle (leave some space between whirls as they will spread while baking). Once baked, cookies will have the pretty pattern on the top.
USEFUL TIP: If having a hard time getting the dough to release, place the piping bag in a warm location for a few minutes.
Be sure not to overbake the cookies. As the cookie dough is dark you won't be able to see if they are done by the colour. Just lift one cookie with a metal spatula and if they don't stick to the baking paper they are ready. They will still be soft but will firm up as they cool.
These attractive chocolate cookies will keep best in an airtight container for 1-2 days but are best on the day they're made.
CATEGORIES: Cookies, Christmas, Chocolate
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