Thin and Crispy Chocolate Cookies

  • 1 1/2 cups (195 g) all-purpose flour
  • 3/4 cup (70 g) natural, unsweetened cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne
  • 8 Tbsp (1 stick, 110 g) unsalted butter, room temperature
  • 3/4 cup (150 g) sugar
  • 1 egg (size large)
  • 1 1/2 teaspoons vanilla
  • 1 teaspoon molasses

In a large bowl, whisk together the flour, cocoa, baking soda, salt, cinnamon, and cayenne.

In a stand-up mixer, beat the butter and sugar together until fluffy. Beat in the egg, vanilla, and molasses. Add the dry ingredients to the wet, a third at a time. When well mixed, remove the dough from the mixer, and form it into a ball. Dough will be stiff; if it is unworkable, add 1 tablespoon of water .  Then wrap it in plastic wrap, and chill it in the refrigerator for half an hour.

Preheat the oven to 350°F (175° C). You can either roll the dough out and use a cookie cutter to make the cookies, or, if you refrigerated it in a log, slice off very thin slices. You are aiming for an even 1/8-inch thickness to make a crispy cookie.

Place cookies on a parchment paper or Silpat lined baking sheet, allowing 1/2 inch between cookies on the cookie sheet.

Bake in the middle rack for 8 to 10 minutes, less or more, depending on the size and thickness of the cookies. The cookies should bounce back when you press on their centers. Remove from oven and let cool for 5 minutes before removing the cookies from the tray to cool completely on a rack.

About prhscience

A Science Educator and her students.
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