Author of Ed Engoron’s Choclatique, Running Press, 2011
George Zallie was a wonderful independent grocer. He and his sons owned several ShopRite Stores in the Philadelphia area. Each year he also brought over great Sicilian bakers who made the best Italian cookies.
George was never one to share a formulation as he always very secretive about his proprietary recipes, but he was kind enough to share this one and a few others with me. This classic is just a great, crisp chocolate cookie which is light, chocolaty and crisp all the way though. It’s loaded with big chocolate flavor that is not too sweet and not too bitter; in fact, it’s just about perfect.
Prep Time: 15 minutes
Baking Time: 8 to 10 minutes
Ready In: 90 minutes
Yield: 6 dozen
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, softened
1 large egg
2 teaspoons pure vanilla extract
1-1/2 cups all-purpose flour
1/2 cup Choclatique Rouge Unsweetened Cocoa Powder
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
6 tablespoons granulated sugar (for rolling)
- Measure all ingredients and have at your side.
- In a medium bowl, cream together the butter and sugar. Add the egg and vanilla; continue to cream until smooth.
- Sift together the flour, cocoa powder, baking soda, and cream of tartar; stir into the creamed mixture until well blended.
- Refrigerate dough for at least 1 hour.
- Preheat oven to 375º F.
- Roll dough into 1 inch balls and coat with sugar. Place onto a baking sheet. Cookies should be at least 2 inches apart.
- Using the bottom of a glass, press the cookies down slightly.
- Bake for 8 to 10 minutes on the top rack, until the tops have slightly cracked. Remove from the baking sheet to cool on wire racks. Repeat with the second baking sheet to complete.