Mexican Chocolate Butter Cookies

Name: Mexican Chocolate Butter Cookies
Yield: Makes about 4 dozen 2 1/2-inch cookies
Ingredients: 1/2 cup, sliced almonds; 1 teaspoon, ground cinnamon; 1/8 teaspoon, cayenne pepper; 20 tablespoons, unsalted butter (2 1/2 sticks), softened to cool room temperature (about 65 degrees); 1/2 cup, cocoa powder (about 2 ounces); 1 teaspoon, espresso powder; 1 cup, sugar (7 ounces); 1/4 teaspoon, table salt; 2 , large egg yolks; 1 tablespoon, vanilla extract; 2 1/4 cups, unbleached all-purpose flour (11 1/4 ounces); 1/2 cup, turbinado sugar (or other raw or sanding sugar); 4 ounces, bittersweet chocolate; 4 tablespoons, unsalted butter; 2 tablespoons, corn syrup; 1 teaspoon, vanilla extract

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Appears in Cook's Illustrated November/December 2005

Desserts or Baked Goods

Chocolate

SERVESMakes about 4 dozen 2 1/2-inch cookies

TIME2 hours, plus 20 minutes cooling and 20 minutes drying

WHY THIS RECIPE WORKS

To cram big chocolate flavor into a tender, crisp chocolate butter cookie recipe, we found that cocoa powder—with a much higher percentage of cocoa solids than other forms of chocolate—was clearly the best candidate. So we doubled the amoun...

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