Bittersweet Chocolate Cookies

Photo: Romulo Yanes; Styling: Rachel Haas
Gingerbread  cutters work if you're making skeletons. You can also use 2 1/2-inch cat or bat cutters. Look for meringue powder at craft stores or in the craft section of some big-box retailers.

Yield:

Serves 40 (serving size: 1 cookie)

Recipe from

Recipe Time

Hands-on: 39 Minutes
Total: 1 Hour, 51 Minutes

Nutritional Information

Calories 118
Fat 6.1 g
Satfat 1.7 g
Monofat 2.4 g
Polyfat 0.9 g
Protein 1.2 g
Carbohydrate 16.7 g
Fiber 0.6 g
Cholesterol 11 mg
Iron 0.6 mg
Sodium 48 mg
Calcium 4 mg

Ingredients

Cookies:
1 cup granulated sugar
1/2 cup butter, softened
1/2 cup canola oil
1 teaspoon vanilla extract
1 large egg
5.6 ounces all-purpose flour (about 1 1/4 cups)
4.75 ounces whole-wheat flour (about 1 cup)
3/4 cup unsweetened dark cocoa (such as Hershey's Special Dark)
1/2 teaspoon salt
Icing:
1 tablespoon water
1 teaspoon meringue powder
1 tablespoon 2% reduced-fat milk
1/4 teaspoon vanilla extract
2 cups powdered sugar

Preparation

1. To prepare cookies, place the first 3 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Add 1 teaspoon vanilla and egg; beat until well blended.

2. Weigh or lightly spoon flours into dry measuring cups, and level with a knife. Combine flours, cocoa, and salt, stirring with a whisk. Add the flour mixture to sugar mixture; beat at low speed just until flour is incorporated.

3. Place half of dough between two sheets of plastic wrap; roll to a 1/4-inch thickness. Repeat procedure with remaining dough. Place dough (still wrapped in plastic wrap) on a baking sheet. Chill 45 minutes or until firm.

4. Preheat oven to 375°.

5. Cut dough with a 2 1/2- to 3-inch cutter to form 40 cookies (reroll scraps as necessary). Arrange 20 cookies on a baking sheet lined with parchment paper (keep remaining cookies chilled). Bake at 375° for 9 minutes or until set. Cool on pan on a wire rack 5 minutes; remove cookies from pan. Cool completely on wire rack. Repeat procedure with remaining dough.

6. To prepare icing, combine 1 tablespoon water and meringue powder in a medium bowl, stirring with a whisk until smooth. Add milk and 1/4 teaspoon vanilla. Add powdered sugar, stirring until smooth. Spoon icing into a small zip-top plastic bag. Snip a tiny hole in one bottom corner of bag; pipe designs on cookies.

Note:

Ann Taylor Pittman,

October 2011