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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 39 Minutes
Total: 1 Hour, 51 Minutes

Nutritional Information

Amount per serving
  • Calories: 118
  • Fat: 6.1g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.9g
  • Protein: 1.2g
  • Carbohydrate: 16.7g
  • Fiber: 0.6g
  • Cholesterol: 11mg
  • Iron: 0.6mg
  • Sodium: 48mg
  • Calcium: 4mg

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. 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. 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. 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. 4. Preheat oven to 375°.
  5. 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. 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.
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