Author of Ed Engoron’s Choclatique, Running Press, 2011
My grandmother’s chocolate-sugar crisps will simply melt in your mouth. And, why not? Nobody bakes them better than Granny! Grandma Gray has been baking her famous crisps for over 55 years using real butter, whole eggs, pure vanilla, special blends of cocoa powders, Hawaiian sugar and great chocolate. These delicious cookies are similar to a sugar cookies only ten times better. They have a wonderful rich flavor and are great on a holiday cookie platter, with a glass of milk or a mocha latté. Give in to temptation with these classic bite-sized crisps.
Prep Time: 10 minutes
Chill Time: 1 hour
Bake Time: 8 to 10 minutes
Ready In: 1 hour 20 minutes
Yield: 48 Crisps
1 cup granulated sugar
1 cup unsweetened 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
3 tablespoons crystalline sugar
3 tablespoons Choclatique Chocolate Decoratifs (chocolate jimmies)
- In a medium bowl, cream together the butter and sugar. Add the egg and vanilla extract and 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 place onto a cookie sheet. Cookies should be at least 2 inches apart.
- Lightly butter the bottom of a drinking glass, dip it into the granulated sugar and press the cookies down slightly. Sprinkle with chocolate decoratifs to add a touch more chocolate.
- Bake for 8 to 10 minutes, until just firm and starting to brown. Remove from the baking sheet immediately to cool on wire racks.