Three favorite cookies

Two chocolate and one sesame cookie.

Warning: These chocolate cookies are not for the faint of heart; they produce intensely dark, practically bittersweet, chocolate cookies. They may not be to your taste. For less intense chocolate flavor, replace dark chocolate with milk chocolate and leave out the espresso powder *or* better yet, find a different recipe.



Adapted from a recipe from Gourmet magazine:

Chocolate butter cookie

In the following order (gives chocolate a little time to cool)

(1) Melt 10 1/2 oz bittersweet chocolate (50-90%). Use microwave, double broiler or its equivalent.

(2) Cream together 1 1/2 sticks (3/4 cup) softened unsalted butter and 1 cup sugar. Add 1 large egg, 1/2 teaspoon vanilla and 1/2 teaspoon espresso powder (optional); beat to mix.

(3) While creaming butter, sift together 1 1/2 cups all-purpose flour (up to 2 cups is possible), 1/2 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt.

(4) Add 1/2 cup Dutch-process cocoa powder and melted chocolate to creamed butter; beat thoroughly to mix.

(5) Add sifted flour mixture and stir until just combined (over stirring can activate gluten which toughens cookies).

(6) Shape dough into logs; wrap in plastic and chill for 2 or more hours.

(7) Bake 1/8- to 1/4-inch-thick slices on ungreased cookie sheet at 375°F for 12-15 minutes.

Notes: Cookie made with 1 1/2 cups flour will have lighter crumb and sliceable dough. If use 2 cups flour, cookies will have a denser crumb and cannot be sliced… I cut cookies out of rolled out dough and *carefully* transfer them to baking sheet. They can also be rolled into balls and flattened on baking sheet.


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Adapted from Flo Braker’s Pain d’amande Cookie Recipe


Chocolate Almond cookie

(1) Place into a large saucepan: 1/2 cup (1 stick) unsalted butter, 1 1/3 cups sugar (demerara or brown sugar), 1/3 cup water, 10 1/2 oz bittersweet chocolate (50-90%) and 1/2 teaspoon espresso powder (optional). Warm over low heat until just melted; stirring as needed. Transfer to large bowl of a stand mixer and stir in 2 cups of sliced almonds.

(2) Sift together 1 1/2 cups all-purpose flour, 1/2 cup cocoa, 1/4 teaspoon baking soda and 1 teaspoon baking powder.

(3) When liquid mix has cool enough (lukewarm) (an easy way is to add almonds straight from refrigerator), mix in dry ingredients until just combined.

(4) Press dough into parchment or wax paper/plastic wrap lined pan (need paper/plastic ‘handles’; otherwise very difficult to unmold) and chill several hours (up to 1 week).

(5) Bake 1/8-inch or thinner slices on parchment paper lined baking sheets for 8 minutes at 325°F; then turn cookies over and bake an additional 8 minutes.


Note: Untoasted almonds are preferable. The long baking time is sufficient to toast almonds in cookie dough.

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adapted from same source as above (note higher flour proportion)…


Sesame Cookies
A particular favorite with young children.

(1) Place into a large saucepan: 1/2 cup (1 stick) unsalted butter, 1 1/3 cups sugar (demerara or brown sugar) and 1/3 cup water. Warm over low heat until just melted; stirring as needed. Transfer to large bowl of a stand mixer and stir in 2 1/2 cups of sesame seeds and 1-2 teaspoons lemon or lime zest (optional).

(2) Sift together 2 1/3 cups all-purpose flour and 1/4 teaspoon baking soda.

(3) When liquid mix has cool enough (lukewarm), mix in dry ingredients until just combined.

(4) Press dough into parchment or wax paper/plastic wrap lined pan (need paper/plastic ‘handles’; otherwise very difficult to unmold) and chill several hours (up to 1 week).

(5) Bake 1/8-inch or thinner slices on parchment paper lined baking sheets for 8 minutes at 325°F; then turn cookies over and bake an additional 8 minutes.


I had also tried poppy seeds in place of sesame seeds - the cookies were chalky and not particularly appetizing. Stick with the original almonds or try sesame seeds.