Ingredients
1-1/2C AP flour
1 Large Egg yolk
1-1/2T Vanilla extract
2T Heavy cream
6T Butter
2/3C Sugar
1/4C Refined coconut oil
3T Black cocoa powder
2T Corn starch
3/4t Baking powder
1/2t Fine sea salt
1/4t Fine instant espresso powder
Preheat the oven to 325F
Place the coconut oil into the bowl of a stand mixer fitted with a paddle attachment
Stir by hand, using a spatula, until smooth
Add the butter and sugar to the coconut oil in the bowl
Beat on medium speed until light and fluffy, stopping to scrape down the sides of the bowl as needed (about 2 minutes)
Add the cream, vanilla, and egg yolk to the coconut oil mixture
Beat on medium speed until combined (about 2 minutes)
In a medium bowl
Whisk together flour, cocoa powder, cornstarch, baking powder, salt, and espresso powder until well combined
With the mixer on low speed
Gradually add the flour mixture to the coconut oil mixture
Beating until combined and the dough forms (about 2 minutes)
Scraping down the sides of the bowl as needed
Roll the dough between two pieces of parchment paper to 1/8 inch thickness
Place half the dough and half the parchment paper onto 2 half size baking sheets and freeze until firm (10 to 15 minutes)
Uncover the dough and cut into 2 inch circles with a round cookie cutter
Place the circles 1 inch apart on a parchment lined baking sheet, using an offset spatula
If the dough gets too soft, loosely cover it with parchment paper and freeze again
Bake in a preheated oven at 325F for about 12 minutes, or until the edges are set and the centers mostly spring back when gently pressed, rotating 180 degrees after 6 minutes
Let cool completely on a baking sheet, on a wire rack 30 to 60 minutes
Cookies will become cutting, and baking process for the leftover dough scraps
Store in an airtight container at room temperature for crisp as they cool
Reroll and repeat the chilling,
up to 5 days
Mad Dog and Celeste's Recipes 