This is what you are going to do. You are going to wait until it is late at night. You are going to make these in the dark with ninja-like stealth. Then, you are going to eat them all. And then? Then, you are going to thank me. And when everyone asks about the dark circles under your eyes, you will just smile enigmatically and tell them, “I have no idea what you’re talking about.” Because these cookies are just that good. Oh my goodness. Like SO good.


I managed to restrain myself long enough to take this picture for you.

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I love cooking, and my passion has earned me a few tricks that have totally changed the game for me. There’s nothing better than figuring something out that saves you time, saves you effort, saves you money, or is just plain old-fashioned awesome. Today’s tip is about cookie dough. I used to dread making cookies because I had, like, one really super old rickety cookie sheet, and it would take me forever and a half to make those suckers. I tried cutting down the recipes to make less dough, but it hardly seemed worth it. It took the same amount of time, and I got less cookies at the end. Not cool.

One day Mr. T was listening to NPR’s The Splendid Table, and taught me something new: most cookie dough for drop cookies only improves with time. It’s like aging wine. Or cheese. So now I make the dough, and pop it into the refrigerator in a glass storage container. Then, whenever we’re in the mood for some fresh cookies I simply portion out what we think we’ll eat (could be two cookies, could be nine) and then bake them. Then the next day we can have fresh cookies again if we feel like it. It’s been liberating. Now I don’t even have to do any baking the same day I make dough if I don’t feel like it! And the fresh-baked goodness lasts on and on.

Another quick tip for this recipe is parchment paper. It is a kitchen staple that will save you lots of time and effort. We use it for all sorts of things. Lining the bottom of cake pans before spraying with nonstick spray to ensure that the cake comes out cleanly, lining pans to catch spills, baking bread on, lining cookie sheets. If you’ve never used parchment before, you might not know where to find it. It’s usually located near the aluminum foil, but that parchment comes in rolls and is hard to get to stay flat. My advice is to make friends with the bakery department at your local (or favorite) grocery store. They should be able to sell you parchment by the sheet, and it’s usually at a great discount since they buy in quantities that would put “bulk” to shame. I also buy my sparkling sugar from them that I use to top muffins and other baked goods.

One last thing; there is chili powder in this recipe. You will think I am a total nutball, but whatever you do, do not omit the chili powder. There will be a flavor when you are done that you can’t quite place, but will cause these cookies to disappear. It is magic. Magic of the most delicious sort. On second thought, make them during the day and set them out in a room full of people so they do their disappearing act before you can disappear them all yourself.

Makes about 50 cookies

Sift:

1 1/2 cups all-purpose flour
3/4 cups dutch process cocoa powder
2 tsp. instant espresso powder
1 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. chili powder
1/4 tsp. table salt

Beat:

1 stick unsalted butter, softened (8 Tbsp.)
1 1/2 cups granulated sugar
2 eggs
1 tsp. vanilla extract

Shape:

powdered sugar

Sift together flour, cocoa powder, espresso powder, baking powder, cinnamon, chili powder, and salt in a bowl. Do use a sifter if you have one so the ingredients combine well. Otherwise, you can use a metal whisk (like a balloon whisk) to combine and aerate.

Beat butter and granulated sugar in a large bowl using a mixer on medium speed. Scrape down your bowl. Whisk together the eggs and vanilla. Add to butter mixture and beat until incorporated. Add flour mixture and mix on low speed until combined. Don’t over-mix. If you do get mixing fever, letting the dough hang out in the fridge a bit will help relax the gluten and give you back your tender cookie. Cover dough and chill (you can use plastic wrap, or a storage container).

Preheat oven to 350. Line a baking sheet with parchment paper.

Shape dough into one inch balls. Roll each ball in powdered sugar and let sit a moment. Then roll each ball in powdered sugar again, to make sure you have a good, thick coating. Space 2 inches apart. Bake cookies until tops are cracked, but cookies are still soft, 10-11 minutes. Let cool.

Adapted from Cuisine at Home Volume 15