Dark Cocoa Cookies with White Chocolate Icing

Taking a break from Project Bikini Bod today to give you an awesome recipe for the dark chocolate lovers in your life.  By using a lighter cocoa powder, you can take the dark chocolate edge off of these, but I especially like how the dark chocolate mixes with the white chocolate icing on top.  I used a white chocolate infused with coconut for my icing, and the flavor worked perfectly (I think I might be starting to like coconut!) so try to find a flavored white chocolate if you can.

Dark Cocoa Cookies with White Chocolate Icing

adapted from Martha Stewart’s Cocoa Shortbread Diamonds

Here’s what you need!

3 cups flour

1 1/2 cup powdered sugar

3/4 cup unsweeted cocoa powder (use semi sweet if you want to take the edge off)

3 sticks cold butter, chopped into little cubes

2 tsp vanilla

1/2 tsp almond extract

4 Tbsp cold heavy whipping cream

6 oz good quality white chocolate (use coconut infused if you can find it!)

Preheat your oven to 300.

Whisk together flour, sugar, and cocoa.

Add butter pieces, vanilla, and almond extracts.  Use a pastry blender (and/or the tips of your fingers) to blend them into the dry ingredients.  It will be like a dry, chocolate-y pie dough.

Blend in the cream, one Tbsp at a time, using a fork.  Now your dough will be like a wet chocolate-y pie dough.

Form the dough into two discs.

On a lightly floured surface, roll one disc out to about 1/8″ to 1/4″ thickness.  Using a cutter of your choice (champagne glass for minis, tumbler for big cookies) cut out the cookies and place them on baking sheet lined with parchment.

Re-roll the dough as many times as necessary to get as many cookies as you can.  Repeat with the other half of the dough.

Bake for about 10 to 12 minutes for mini cookies, and about 13 to 15 minutes for bigger or thicker cookies.

Let cool completely.

Create a double boiler by placing a heatproof mixing bowl on top of a pot of boiling water.  Break your chocolate into pieces and melt it in the bowl, stirring constantly.

Using a spoon or by piping the melted chocolate out of a ziplock bag, drizzle the white chocolate over the tops of the completely cooled cookies.  This can be pretty tricky, an easier way to achieve the same effect is to dip the cookies half way into the melted chocolate and then set them on a wire rack to set.

Let the white chocolate set for about 20 minutes (pop in the freezer for 5 minutes to speed things up).


Published in: on May 24, 2010 at 10:05 am  Leave a Comment  

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