Chocolate Dunking Cookies
Submitted by toothscraper66
Chocolate dunking cookies cut into long fingers, baked firm for plunging into milk or coffee. Egg-white-based, lower fat than typical, with cocoa powder backbone.
YIELD
36 servingsPREP
20 minCOOK
20 minREADY
40 minThese are dunking cookies in the European tradition, the kind built specifically for taking a long bath in hot coffee, milk, or a glass of dessert wine. The dough is rolled, sliced into long rectangles, and baked firm enough to absorb liquid without crumbling apart in the cup.
This version trades whole eggs for egg whites and uses sugar substitute for part of the sweetness, which produces a slightly less tender, drier cookie. That’s exactly what you want here. A delicate, tender cookie collapses on first dunk; this one holds its shape.
The overnight chill is what separates these from a slap-together cookie. Cold dough rolls out cleanly without sticking, holds its rectangular cuts, and develops a deeper flavor as the cocoa hydrates fully. Skipping the chill leaves you with sticky dough and bland cookies.
Pro Tips
- Roll the dough out on a lightly floured board, just enough to keep it from sticking. Too much flour makes the cookies tough.
- Cut with a sharp knife or pizza wheel for clean edges. A dull knife drags the dough.
- Pull from the oven when firm but not yet browning. Over-baked cookies turn dusty and bitter.
- Store in an airtight container at room temperature. They’ll keep crisp for two weeks.
Variations
- Cinnamon Dunkin’ Cookies: omit cocoa, add ¼ cup additional flour and 1½ teaspoons cinnamon.
- Lemon Dunkin’ Cookies: omit cocoa, add 1 teaspoon lemon flavoring, grated lemon rind, and ¼ cup additional flour for a bright citrus version.
- Dip half of each cooled cookie in melted dark chocolate for an Italian-style dolce.
Ingredients
Directions
Cream margarine, sugars and sugar substitute together until light and fluffy.
Add vanilla and egg whites, and mix at medium speed until creamy, scraping down the bowl before and after adding vanilla and egg whites.
Stir flour, cocoa, baking soda and salt together to blend and add to creamy mixture.
Mix at medium speed to blend.
Cover and refrigerate to 1 to 24 hours.
Return dough to room temperature.
Roll out on a lightly floured board to form a 12’ square.
Cut across dough at 4 inch intervals to give 3 slices which are 4 inches wide and 12 inches long.
Cut each slice in 12 equal portion, 1inch by 4inch Place dough on cookie sheets that have been sprayed with pam spray or lined with aluminum foil.
Bake at 350℉ (180℃) for about 10 minutes, or until cookies are firm.
Remove them to a wire rack and cool to room temperature.
Variations: Cinnamon Dunkin’ Cookies.
Omit Cocoa. Add ¼ cup all-purpose flour and 1½ teaspoon cimmamon to the flour and other dry ingredients.
Lemon Dunkin’ Cookies. Omit cocoa. Add 1 teaspoon lemon flavoring and grated rind from 1 lemon along with the vanilla, and add ¼ cup of all-purpose flour to the flour and other dry ingredients.
Comments
