Active Time
N/A
Total Time
45 MIN
Yield
Serves : Makes 2 1/2 dozen cookies
© Lucy Schaeffer

How to Make It

Step 1    

In a food processor, pulse the flour with both sugars and the cornmeal, cocoa powder, salt and baking soda. Add the butter and vanilla; pulse until the mixture resembles moist sand. Add the melted chocolate and pulse just until the dough comes together. Pat the dough into 2 disks, wrap in plastic and refrigerate until chilled, about 2 hours.

Step 2    

Preheat the oven to 325°. Line 2 large baking sheets with parchment paper. Roll out each dough disk 1/4 inch thick between 2 sheets of parchment paper. Using a 2 1/2-inch round cookie cutter, stamp out cookies as close together as possible. Transfer the rounds to the prepared baking sheets 1 inch apart. Gather and reroll the scraps and stamp out more cookies.

Step 3    

Bake the cookies for about 18 minutes, until the tops are firm. Let cool completely on the baking sheets before serving.

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Aggregate Rating value: 5

Review Count: 2009

Worst Rating: 0

Best Rating: 5

Author Name: Richard Klamm

Review Body: I don't know why these have cornmeal but made to directions. flavor is ok but leaves a graininess from the meal and ruins the cookie. never again with this recipe

Review Rating:

Date Published: 2017-04-17