Chocolate Thins

Yield:
about 24 cookies
Level:
Easy
Ingredients
  • 8 tablespoons unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1 egg, separated
  • 1 teaspoon vanilla
  • 2/3 cup sifted flour
  • 1/3 cup cocoa
  • 1/2 teaspoon cinnamon
Directions
  • Preheat the oven to 400 degrees.

  • Butter a 14 x 18inch baking sheet with 1 tablespoon of the butter.

  • Cream the remaining butter with 1/2 cup of the sugar until light and fluffy. Beat in the egg yolk and vanilla. Mix in the sifted flour and cocoa.

  • Using your fingers, which have been run under cold water and dried, spread the batter over the baking sheet, completely covering it to the edges.

  • Beat the egg white until stiff and spread it over the batter. Combine the cinnamon with the remaining 1/4 cup sugar, and sprinkle it over the egg white.

  • Bake for about 10 minutes. Remove from the oven and immediately cut the pastry into about 24 diamond, square, or oblong shapes.

  • With a metal spatula, carefully remove the cookies from the sheet and cool.


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