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Crisp Dark Chocolate Cookies (Eggless)

Thin, crisp bittersweet chocolate cookies made without eggs
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Makes: 30 cookies (approx)
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Ingredients
  

  • 50 gms dark cooking chocolate (see notes)
  • 55 gms butter, at room temp (1/4 cup)
  • 1/4 cup caster sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup all purpose flour
  • 3 tbsps cocoa powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt if using unsalted butter
  • 2 to 3 tbsps whole milk

Instructions

  • Grate the chocolate into a fine powder and set aside (if your chocolate is cold, this step is much easier). Alternately, you can use a food processor but mine can't really handle solid chocolate!
  • In a mixing bowl, beat the butter and sugar with a hand mixer until pale and fluffy. Add the vanilla and stir to combine.
  • Now sift in the flour, cocoa, baking soda and salt (if using). Add the grated chocolate. Fold gently to combine, then add the milk to make a soft and sticky dough.
  • Wrap the dough in a piece of clingfilm and chill for 15 minutes. I prefer it just cold enough that I can roll it out, not so cold that it becomes hard.
  • Place the dough on a silicone mat, cover with clingfilm to prevent sticking, and then roll the dough over the clingfilm into roughly 1/8 inch thickness. I honestly just eyeball this, you need to make sure the dough isn't so thin that the cookies tear but also not too thick that they don't crisp up.
  • Use cookie cutters to stamp your desired shapes leaving about half an inch between each, but don't cut them out just yet. The number of cookies you get will depend on the cutters you use (see step 9). Slide the mat onto a baking tray and place in the freezer for 20 minutes. I find doing it this way makes it MUCH easier to separate the cut out cookies.
  • Preheat the oven to 175 C.
  • Now use a sharp knife to peel away the scraps of dough surrounding the cut out shapes. This way, you don't need to transfer the cookies and worry about them losing their shape. They stay right where they were and bake that way.
  • Bake for 8 to 10 minutes until the edges have darkened a little and small cracks appear on the surface of the cookies. This time will vary depending on the size and shape of your cookies. For reference, the smaller heart shapes you see here are about 1 inch wide and took 5 to 6 minutes. The larger ones are about 2 inches wide and took 10 minutes.
  • The cookies will look a little soft on the top, but let them cool on the tray and they will firm up further. Then transfer to a wire rack to cool completely.
  • Re-roll your scraps of dough and repeat the process.
  • Store the cookies in an airtight tin for a week to 10 days, unless it's very humid where you live in which case they may go a little soft sooner. Happy baking and happy Valentine's!

Notes

*These cookies are bittersweet so increase the sugar to 1/3 cup if you're not into that. I've also made these cookies without the grated chocolate and they're still yum!
*I recommend Indah brand Dutch-process cocoa here but you can also use natural cocoa like Hershey's.
*The baking time varies quite a bit in this recipe depending on how thick your cookies are and how large you cut them. Watch for darkening edges and don't over-bake. The yield also varies, the amount given here is based on the cutters I used.
*Cook time is per batch of cookies.
*Adapted from Smitten Kitchen