Chocolate & Cocoa Cookies

Extremism is tasty: there's cocoa in the dough then chocolate bits are added. This is a sticky dough to work with - roll between pieces of waxed paper for best results.

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa
• 1/4 teaspoon salt
• 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, softened
• 2/3 cup granulated sugar
• 1 egg, lightly beaten
• 2 tablespoons strong, black coffee
• 1/2 teaspoon vanilla
• 1/3 cup chopped walnuts
• 1/3 cup semisweet chocolate bits

METHOD

Sift together flour, cocoa and salt. Set aside.

Cream butter until soft. Add sugar slowly and continue to cream until light and fluffy. Mix in egg, coffee and vanilla. Cream to maintain light texture.

Stir in half the flour. When well blended, stir in remaining half. Fold in walnuts and chocolate bits.

Divide dough into three flat pieces. They are easier to roll when flat. Wrap in plastic wrap and put in freezer for at least one hour.

Preheat oven to 350° F.

Roll first piece of dough between two sheets of waxed paper to 1/4 inch thick. Using a wide-mouthed glass as a cutter, cut out cookies, lift with a spatula, and place on buttered cookie sheets. Gather scraps and return them to freezer.

Repeat process with remaining two pieces of dough. Combine scraps of all three pieces, roll, cut and place on cookie sheets.

Bake cookies in preheated 350° F oven until firm to the touch, about 8 to 10 minutes. Transfer to a wire rack to cool.

Yield: About 1 dozen large cookies.

recipe from www.inmamaskitchen.com

Contributor: Mary Merz

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