Pennsylvania Dutch Chocolate Cookies
Source: Maida Heatter's Best Dessert Book Ever (Andrews & McMeel Publishing, 1997 ed.), pg. 215.
Traditionally served after dark on Christmas Eve, according to her introduction to this fantastic cookie, but if you make these early I bet you won't make it until dark. These are wonderful and I loved them. They are very dark, crisp but chewy and have an intense chocolate flavor. Fantastic with milk or coffee. The cookies feel hard and would make a good gift to mail to someone. If you have it, use Dutch -process cocoa. It truly makes a difference. I am currently using Rodelle Gourmet Baking Cocoa.
1 cup sifted whole wheat flour
1 1/2 cups sifted unbleached flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 cup unsweetened cocoa powder (preferably Dutch-process)
8 oz. (2 sticks) unsalted butter
1 tsp. vanilla extract
2 cups granulated sugar
1 large egg
1 TBS. water
Additional sugar (to sprinkle on the cookies)
Preheat the oven to 400. Line cookie sheets with foil or baking liners.
Sift together both flours, baking soda, cinnamon, salt and cocoa.
Beat the butter and add the vanilla extract and the sugar. Beat in the egg and the water.
Lower the speed of the mixer and gradually add the floured mixture. Scrap the bowl as necessary and mix thoroughly.
Turn out the mixture onto a board or work space and knead until smooth. Divide the dough into two separate portions. Roll out the dough until it is about 1/4 inch thick.
Use a cookie cutter to cut the cookies. You can make them large (5") or smaller and any shape you want. Roll up the excess dough to make more cookies.
Use a spatula to transfer the cut cookies to the baking sheet.
Repeat the procedure with the second batch of dough.
Bake for 8-10 minutes, turning the baking sheets midway through baking. Do not overbake. The cookies may not look done but they will be after cooling. Let them sit a minute or two before transferring them to a cooling rack. Store them in an airtight container.
Yum
Thank you, Phillip, for this awesome blog! Loved reading your taste and cooking notes - frank, detailed, and very helpful! My favourite Maida cookie recipe so far is her Coconut Oatmeal cookie. Can’t stop at just one...
ReplyDeleteThank you!
ReplyDelete