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Chocolate Butter Cookies with Glaze
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Source: Cook's Illustrated
| 2 1/2 sticks | unsalted butter, room temperature |
| 1/2 c. | cocoa powder, (Dutch process) |
| 1 tsp. | expresso powder, (or instant coffee) |
| 1 c. | sugar |
| 1/4 tsp. | salt |
| 2 large | egg yolks |
| 1 Tb. | vanilla |
| 2 1/4 c. | all-purpose flour |
| Bittersweet Chocolate Glaze: | |
| 4 oz. | bittersweet chocolate |
| 4 Tb. | unsalted butter |
| 2 Tb. | corn syrup |
| 1 tsp. | vanilla |
Melt 4 Tb. butter in medium saucepan over medium heat. Add cocoa powder and expresso powder; stir until mixture forms smooth paste. Set aside to cool, 15-20 minutes. In bowl of electric mixer, mix remaining 16 Tb. butter, sugar, salt and cooled cocoa mixture on high until well combined and fluffly, about 1 minute. Add yolks and vanilla and mix on medium speed until thoroughly combined, about 30 seconds. Scrape sides of bowl. With mixer running on low, add flour in 3 additions, scraping after each. Continue until ball forms. Turn dough onto work surface; divide into 3 (4") disks. Wrap each disk in plastic wrap and refrigerate until firm, about 45-60 minutes. Line baking sheet with parchment. While dough chills, adjust oven rack to middle position and heat to 375 degrees. Roll out 1 dough disk between 2 large sheets parchment paper to even thickness 3/16." (If dough becomes soft and sticky, slide onto baking sheet and rechill until firm, about 10 minutes.) Peel parchment from one side and cut into shapes; using a thin metal spatula, place shapes on prepared baking sheet, spacing about 1" apart. Gather dough scraps and chill. Bake until cookies offer slight resistence to touch, 10-12 minutes, rotating baking sheet halfway through baking time. If cookies have dark edges they are overbaked. Cool 5 minutes, then transfer to wire rack and cool completely. Repeat with other disks. Glaze with Bittersweet Chocolate Glaze.
For Glaze: Melt chocolate and butter and whisk until smooth. Add corn syrup and 1 tsp. vanilla and mix until smooth and shiny. Use back of spoon to spread scant teaspoon glaze almost to edge of each cookie. (If necessary, reheat to prolong fluidity of glaze). Allow glazed cookies to dry at least 20 minutes.
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