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These cookies are designed as accessories for our Dark Chocolate Graveyard Pots de Crème, but they also make a nice Halloween snack. Follow our simple design or cut the gravestones into more elaborate shapes topped with crosses or lunettes.

This Story Originally Appeared On sunset.com

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Credit: Leigh Beisch

Recipe Summary

prep:
1 hr
chill:
1 hr
total:
2 hrs
Yield:
Makes about 2 1/2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. In a blender, whirl cocoa nibs until each is about the size of a grain of rice.

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  • In the large bowl of an electric mixer, beat butter and 1/2 cup sugar until creamy; beat in egg and vanilla.

  • In another bowl, whisk together flour, baking powder, salt, and cocoa nibs; gradually add to butter mixture, blending thoroughly, to form a soft dough. Divide dough into thirds, cover each portion tightly with plastic wrap, and refrigerate until firm (at least 1 hour), or up to 3 days.

  • On a floured board, roll out dough, a portion at a time, to a thickness of 1/8 in. (keep dough refrigerated when not in use). With a sharp knife, cut out free-form tombstone shapes (about 1 1/2 by 3 in.; cut bottom edges at an angle to make them easier to poke into the pots de crème), and place slightly apart on ungreased baking sheets. Sprinkle generously with sugar.

  • Bake cookies until edges are lightly browned, about 8 to 10 minutes. Transfer to racks and let cool completely before handling.

  • Using a pastry bag with a very fine tip, pipe the letters "RIP" in chocolate on at least 8 of the cookies. Stick these cookies into the Dark Chocolate Graveyard Pots de Crème and serve the rest of the cookies alongside.

  • Note: Nutritional analysis is per cookie.

Chef's Notes

Cocoa nibs, also called "cacao nibs," give these cookies a mottled look that resembles stone. We made the recipe with both chocolate-covered nibs made by Scharffen Berger and plain nibs from Dagoba Organic Chocolate, and both worked well. Find both types in gourmet markets. Or substitute 2 tbsp. finely chopped bittersweet chocolate if you prefer. Make up to 3 days ahead; store airtight.

Nutrition Facts

66 calories; calories from fat 38%; protein 0.9g; fat 2.8g; saturated fat 1.7g; carbohydrates 9g; fiber 0.2g; sodium 53mg; cholesterol 13mg.
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