Ultimate Chocolate Sugar Cookies

Total Time: 1 hr 36 mins Preparation Time: 1 hr Cook Time: 36 mins

Ingredients

• 2 1/3 cups all-purpose flour
• 1/3 cup sifted dutch-processed cocoa powder
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons espresso powder, dissolved in
• 1 teaspoon boiling water
• 1 1/2 teaspoons pure vanilla extract
• 6 ounces bittersweet chocolate, melted
• 1 egg , mixed with
• 1 teaspoon water
• pearl sugar or candy sprinkles or nonpareils or colored crystal sugar
• finely chopped nuts
• 1/2 cup heavy cream
• 2 teaspoons light corn syrup
• 4 ounces fine semisweet chocolate or 4 ounces bittersweet chocolate, such as lindt excellence
• 1 tablespoon dark jamaican rum (optional)
• 1/2 teaspoon pure vanilla extract
• 1/2-1 teaspoon hot water, if needed

Recipe

• 1 make cookies:.
• 2 sift together the flour, cocoa, and salt. set aside.
• 3 in bowl of electric mixer, using paddle attachment, mix butter on medium-low speed until it is creamy and lightened in color. add the sugar in a steady stream, and beat until thoroughly combined.
• 4 add the egg, espresso, and vanilla.
• 5 scrape down sides of bowl as needed, then mix in melted chocolate.
• 6 reduce mixer speed to low and blend in dry ingredients in two additions, mixing only to combine after each addition.
• 7 remove dough from bowl and divide into quarters.
• 8 form each quarter into a 4" disk and wrap in plastic, refrigerate for 30-40 minutes or until firm enough to roll.
• 9 you should be able to leave an imprint when you press dough.
• 10 position rack in center of oven and preheat to 350°f.
• 11 have ready two ungreased cookie sheets. working with one-fourth of dough at a time, roll on a lightly floured flat surface until 3/16" thick.
• 12 using a 2 1/2" round cookie cutter or a cookie cutter of your choice, cut cookies from the dough.
• 13 transfer cookies to a sheet of waxed paper and brush lightly with egg/water mixture. sprinkle with pearl sugar or other garnishes.
• 14 carefully place on cookie sheets.
• 15 bake cookies, one sheet at a time, for 9-10 minutes.
• 16 transfer cookies to a wire rack while still warm, and cool completely.
• 17 repeat with remaining dough.
• 18 make ganache:.
• 19 break chocolate into 1" pieces and place into bowl of a food processor.
• 20 process until chocolate is finely chopped. empty chocolate into a medium-sized bowl and set aside.
• 21 in a small saucepan, heat heavy cream and corn syrup on low heat until it comes to a gentle boil.
• 22 immediately pour hot cream over chopped chocolate.
• 23 let it stand for about 1 minute, then stir chocolate and cream together, slowly mixing until all chocolate is melted and mixture is fully emulsified.
• 24 blend in rum and vanilla.
• 25 if surface is oily, stir in 1/2 to 1 teaspoon of hot water.
• 26 glaze should thicken as it stands, but remain pourable.
• 27 if ganache fails to thicken, chill it in refrigerator for 4 to 5 minutes.
• 28 watch carefully, as it must not be too cold. spoon ganache over cookies, letting it trickle down the sides.