#Honolulu advertiser best cookie recipes full#

This recipe can be doubled but, again, be very careful about the flour. Reduce the amount of flour by 1/4 to 1/2 cup, adding it gradually, according to the instructions. Notes: For a crunchier cookie, do not dissolve cocoa powder in water. Bake about 20 minutes (cookies should barely hold an indentation when you press them with a finger). You may not need all the flour.įorm dough into 1-1/2-inch balls and place on cookie sheet. Dough should be firm but not so dry that it becomes difficult to mix. Add cocoa, then gradually add remaining flour. Line a cookie sheet with baking parchment.ĭissolve cocoa in hot water, stirring until smooth.Ĭream butter and sugar until fluffy. AIKAHI CHOCOLATE SHORTBREAD COOKIES, REVISITED If you prefer a crunchier cookie, follow the note at the end. The result is a dough much easier to handle and a cookie that’s chewy. It makes half the original amount and calls for dissolving the cocoa powder in hot water rather than just sifting it with the flour. It was a dangerous job but someone had to do it. I tasted them right out of the oven, again several hours later and again days later to be sure they didn’t harden up. I baked three batches and ate way more cookies than someone of my BMI should ever do.

It turns out that a full recipe, given the dryness of the dough, can overtax a standard mixer.Īnd so, I’ve made adjustments to make the recipe less finicky, more foolproof. I had tested a half-recipe, my usual approach (if the recipe fails, I don’t end up with a huge quantity wasted). Different types of cocoa powder could also be more gritty, contributing to the dryness. Measure with too heavy a hand or overmix and the dough will be impossible to work with. The problem seems to be the combination of flour and dry cocoa powder. I made those notes in the recipe, but it still did not work out for many people - enough of them to warrant a retest. The cookies were good, but did turn hard, a problem I addressed with a shorter baking time. I did test this recipe, and although the dough was dry, I was able to form it into cookie-size balls by hand. 'What did I do wrong?' was a cry that showed up a few times in my email inbox. The dough was too crumbly to handle, the cookie baked up hard, the cookie was fine but turned to stone the next day. The bad news was that many bakers struggled with the recipe. 9 for Chocolate Shortbread Cookies from Aikahi Elementary School proved popular with those who fondly recall their school cafeteria cookies or who just liked the idea of chocolate in their shortbread.

#Honolulu advertiser best cookie recipes full#