ultimate chocolate sugar cookies

How To Make ultimate chocolate sugar cookies

• 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. Scrape down sides of bowl as needed, then mix in melted chocolate.
• 5

  Reduce mixer speed to low and blend in dry ingredients in two additions, mixing only to combine after each addition. Remove dough from bowl and divide into quarters.
• 6

  Form each quarter into a 4" disk and wrap in plastic, refrigerate for 30-40 minutes or until firm enough to roll. You should be able to leave an imprint when you press dough
• 7

  Position rack in center of oven and preheat to 350°F. 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.
• 8

  Using a 2 1/2" round cookie cutter or a cookie cutter of your choice, cut cookies from the dough.
• 9

  Transfer cookies to a sheet of waxed paper and brush lightly with egg/water mixture. Sprinkle with pearl sugar or other garnishes.
• 10

  Carefully place on cookie sheets. Bake cookies, one sheet at a time, for 9-10 minutes. Transfer cookies to a wire rack while still warm, and cool completely.
• 11

  Repeat with remaining dough.
• 12

  MAKE GANACHE:
• 13

  Break chocolate into 1" pieces and place into bowl of a food processor. Process until chocolate is finely chopped. Empty chocolate into a medium-sized bowl and set aside.
• 14

  In a small saucepan, heat heavy cream and corn syrup on low heat until it comes to a gentle boil. Immediately pour hot cream over chopped chocolate.
• 15

  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. Blend in rum and vanilla.
• 16

  If surface is oily, stir in 1/2 to 1 teaspoon of hot water.
• 17

  Glaze should thicken as it stands, but remain pourable. If ganache fails to thicken, chill it in refrigerator for 4 to 5 minutes.
• 18

  Watch carefully, as it must not be too cold. Spoon ganache over cookies, letting it trickle down the sides.
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