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Chocolate-Orange Espresso Thins

29

The secret to the super-crisp texture here is cutting the dough into very thin rounds; coarse sanding sugar on top adds to their crunch.

  • Yield: Makes about 4 dozen

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 1 1/2 teaspoons instant espresso powder
  • 1/2 teaspoon coarse salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon finely grated orange zest
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons coarse sanding sugar, for sprinkling

Directions

  1. Sift together flour, cocoa powder, espresso powder, and salt into a medium bowl; set aside.

  2. Put butter, confectioners' sugar, orange zest, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low, and gradually add flour mixture until just combined.

  3. Transfer dough to a 12-by-16-inch piece of parchment; shape into a log. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of paper at each turn to narrow the log and force out air. Transfer in parchment to a paper towel tube; chill at least 2 hours or overnight.

  4. Preheat oven to 350 degrees. Cut log into 1/4-inch-thick slices; transfer to baking sheets lined with parchment paper. Brush tops with water; sprinkle with sanding sugar. Bake until set, 15 to 17 minutes. Cool on sheets on wire racks. Store in airtight containers at room temperature up to 1 week.

Reviews Add a comment

  • Mybobba
    16 JAN, 2012
    I am sooo disappointed. I thought they would be great and they were not...will not make again.
    Reply
  • lorikay321
    16 DEC, 2011
    Made these for a cookie exchange. Everyone's favorite by far!
    Reply
  • InsomniacBaking
    24 OCT, 2010
    Though slightly hesitant after reading the two extremely bad reviews on this cookies, the idea of making a more grown up taste cookie is simply too hard to resist! Overall: Think Checkerboard Cookies with lighter texture and intense flavor. Verdict: Far from garbage bin material: This is certainly a solid recipe that I wouldn't mind re-making. I simply enjoy the bold, earthy cocoa-espresso flavor. My Tweak: - Used less but regular salt - No orange - Thin slice dough = brittle
    Reply
  • jnokleby
    11 JAN, 2010
    I have a brownie recipe that is similar in flavors and ingredients. Called the TEXAS BROWNIES.
    Reply
  • fanchecks@aol.com
    23 AUG, 2009
    I had no problems with this dough. Cookies turned out great, especially if you are a chocolate lover.
    Reply
  • emstanto
    13 MAR, 2009
    The looks are deceiving, I just threw away the whole batch...
    Reply
  • Lalipalooza
    12 JAN, 2009
    These cookies sound better than they taste.
    Reply
  • picklepuss
    11 JAN, 2009
    Delicious. I used half Dutch-process cocoa, and half black cocoa, so mine came out even darker than the ones pictured. The coarse salt results in little surprise bursts of flavor and helps balance out the sweetness, though these cookies are not overly sweet, which is partly why I love them!
    Reply
  • ipoole
    28 DEC, 2008
    Thanks for the tip, mykele. I'll look for the paddle and then try these yummee-sounding cookies.
    Reply
  • mykele
    27 DEC, 2008
    Great recipe for chocoholics.....I wanted to alert you cookie bakers to a new paddle mixer for Kitchen Aid mixers that has flanges to help keep the batter, etc. you are mixing "scrapped away from the sides of the bowl to save time that you take up when having to use a spatula. There are two types and are available in better kitchern stores. I just got one this month.....great help.
    Reply