Recipe by Iris Noble
"Thin dark cookies flecked with chocolate."
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2 1/2 tablespoons
unsweetened cocoa powder
1/2 (1 ounce) square
unsweetened chocolate, grated
confectioners' sugar for decoration
Very good cookie that manages to be very chocolatey and at the same time rather light. I added about half a teaspoon of cinnamon and really enjoy the flavor. I also used chopped white chocolate chips instead of the grated chocolate, just because it's all I had on hand, but probably won't do that again. Thanks for the recipe!
i used ginger chrystallized dark chocolate (65%) which i chopped. adds nice flavor. dough seems very dry at first, just kee stirring, no added liquid is necessary.
really nice flavor and look. I used whole wheat flour and it worked just fine. I also omitted the chocolate shavings because I was out, but they were fine without them, though probably even better with more chocolate. Just crunchy enough, just chewy enough. I may use this recipe to make decorative cookies to top cakes and other recipes.
I used these to decorate a banana pudding. They looked very nice but some could have been a little crisper. Probably my fault for not baking long enough.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 15
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