Triple Chocolate Strip Cookies
Submitted by CamW1
Cocoa dough shaped into long rolls, baked, then sliced on the diagonal into elegant strip cookies loaded with chocolate chips. Drizzle with melted white or dark chocolate for a bakery finish.
YIELD
48 servingsPREP
25 minCOOK
20 minREADY
45 minThink biscotti meets brownie. These strip cookies use a clever technique where you shape the dough into long rolls, bake them whole, then slice them on the diagonal into neat, elegant strips while still warm.
The cocoa-rich dough is packed with chocolate chips, giving you a fudgy, chewy cookie with melty pockets throughout.
For an extra layer of indulgence, drizzle the strips with melted white chocolate or semisweet chocolate before they cool completely.
One batch makes 48 cookies, so they are ideal for holiday cookie tins, potlucks, or anytime you need to feed a crowd.
Kitchen Tips
- Shape the rolls on a lightly floured surface to keep the sticky cocoa dough from clinging to your hands.
- Pull the rolls from the oven when a toothpick comes out almost clean, not fully clean. A tiny bit of fudginess in the center keeps the sliced cookies chewy.
- Slice on the diagonal after 10 minutes of cooling. Too hot and they crumble; too cool and they crack.
- For the chocolate drizzle, melt the chocolate with the margarine in short microwave bursts, stirring between each, to avoid seizing.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Lightly grease 2 cookie sheets.
Lightly spoon flour into measuring cup; level off.
In medium bowl, combine flour, cocoa, baking soda and salt; set aside.
In large bowl, beat sugar, brown sugar and margarine until light and fluffy.
Add eggs; blend well.
Stir in flour mixture; mix well.
Stir in chocolate chips.
Divide dough into four equal portions.
Shape each portion into a 12 x 1½ inch roll.
Place 2 rolls, 2 inches apart a prepared cookie sheet.
Bake at 350℉ (180℃) for 14 to 18 minutes or until toothpick inserted in center of roll comes out almost clean.
Remove from cookie sheets; cool on wire rack 10 minutes.
Cut rolls on the diagonal into 1 inch wide strips.
NOTE: You may want to glaze these cookies.
Use 2 ounces of white chocolate or 2 oz of semi seet chocolate with ½ teaspoon margarine.
Melt together and drizzle over cookies before slicing.
Comments
