Recipe by Iris Noble
"Thin dark cookies flecked with chocolate."
Watch video tips and tricks
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.
Followed the recipe exactly. Had a hard time getting them off my baking sheet. Extreme chocolate.
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
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
These amazing cookies are good for the heart AND for the taste buds.
See how a dash of cayenne pepper really draws out the chocolate flavor.
See how to make chocolate chip cookies with some cinnamon snap.