CHOCOLATE CORNMEAL COOKIES |
A chocolate cornmeal cookie is a soft, chewy, and moist cookie that is made with cornmeal. The dough is usually mixed with melted butter or shortening before it’s baked into the oven.
The plain chocolate cookies are a very simple cookie that is made with just three ingredients. It’s a quick and easy recipe that can be made in less than 10 minutes.
- 2 1/4 cup flour (all-purpose)
- 1 cup cornmeal (yellow)
- cornstarch, 3/4 cup
- salt (1/4 teaspoon)
- 3 oz. chopped unsweetened chocolate
- 2 sticks cold unsalted butter, cut into tiny pieces 1/2 pound
- sugar (11/4 cup)
- 2 big room-temperature eggs
- 1 big room-temperature egg yolk
- 2 tablespoons orange zest, finely grated
- 1/2 teaspoon orange essence or 1 teaspoon orange blossom water
These cookies are a little out of the ordinary, but they’re tasty nevertheless. Cornmeal makes them extremely crunchy—not as snappy as butter cookies, but more substantial and hearty. Orange zest and orange blossom water balance out the strong taste of cornmeal.
- Preheat the oven to 350 degrees Fahrenheit and place the rack in the middle. In a medium mixing bowl, combine the flour, cornmeal, cornstarch, and salt; set aside.
- Place the chocolate in the top half of a double boiler over a medium saucepan with a similar amount of simmering water, or in a medium bowl that fits securely over a medium saucepan with a similar amount of boiling water. Stir until half of the chocolate has melted, then remove the top part of the double boiler or the bowl from the heatâ€”be cautious of any escaping steam that may condense and cause the chocolate to seizeâ€”and stir until all of the chocolate has melted. Set aside for 5 minutes to cool, stirring periodically.
- In a large mixing basin, soften the butter for 1 minute on medium speed using an electric mixer. Add the sugar and continue to beat for approximately 1 minute, or until fluffy. One at a time, beat in the eggs, then the egg yolk; continue to beat until it looks pretty smooth. While the beaters are running at low speed, pour the melted chocolate into the bowl in a thin, steady stream; scrape down the edges of the bowl as needed. Combine the orange zest, orange blossom water, or orange essence in a mixing bowl until smooth. Turn off the mixer and gradually add the flour until a soft, workable dough forms. Gather the dough into a ball in the basin, then cover loosely with a clean kitchen towel and chill for 30 minutes, or until firm.
- 2 teaspoons dough, rolled into a ball, placed on a large oiled baking sheet (ideally nonstick). Â Continue to roll the balls onto the baking sheet, spacing them 1 1/2 inches apart. With a fork, make a cross-hatch pattern on the balls by pushing down one way, then turning the tines 90 degrees and pressing again. Gently press the dough until it flattens and splits a bit around the edges.
- Bake for 11 minutes, turning the baking sheet halfway through baking, or until the cookies are dry and firm to the touch. Cool for 2 minutes on the baking sheet before transferring to a wire rack to cool fully.
- Cool the baking sheet for 5 minutes before baking other batches on it, or use a second big baking sheet and bake another batch while the first bakes.
These chocolate cornmeal cookies are thick and crunchy without being too dry. They’re a great cookie to make for any occasion, especially when you’re craving something sweet. Reference: thick crunchy chocolate cookies.
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