i made pierre hermé’s chocolate sparklers the other day, but i made a few mistakes in the process. i accidentally mixed the single egg yolk that was meant for glazing the cookie logs into the cookie dough mix. i also thought that the previous batch of these cookies i made were too buttery, so I left out 4 tbsp of butter. stick to the master’s recipe if you like a less dense, lighter cookie texture.
i ended up with a cookie that was denser and less buttery than the original but one that i think almost tastes like a cross between dark chocolate fudge and a crumbly cookie. i can’t seem to keep my hands off of them!
The Accidental Super Chocolatey Cookie
(makes about 2 dozen, depending on the diameter of your log)
Flour 2 3/4 cups
Cocoa powder 1/3 cup (I used Valrhona)
Cinnamon a Pinch
Salt a Pinch
Butter 2 sticks at room temp
Sugar 1/2 cup plus 2 tbsp
Vanilla 1/4 tsp
Egg yolk 2; one in the batter and save one for glazing
Sugar for coating
- Beat butter in bowl until it turns light and creamy
- Add sugar, vanilla, and 1 egg yolk. Continue to beat until smooth
- Reduce mixer speed to lowest possible and stir in flour, cocoa powder, cinnamon and salt until the dry ingredients just disappear into the cookie. Do not over-mix as this will encourage gluten to develop in the cookie, resulting in an elasticky rather than crumbly cookie
- Divide dough in half, wrap in plastic and let rest in refrigerator for at least 30 minutes
- Take dough out and form each piece into a log that is about 7 to 8 inches long
- Wrap logs in plastic and let it rest for an additional 1 hour or more. You can also make the logs ahead and freeze it for up to 1 month
- Whisk remaining egg yolk in a bowl and spread it onto the logs with a brush
- Spread some sugar out on a piece of parchment paper or plastic wrap. Roll the logs in the sugar. PH advises that the sugar is for making the edges crisp rather than to add sweetness to the cookie.
- With a sharp knife, slice the cookies into 1/2 inch thick slices. Place the slices on a baking sheet lined with parchment paper
- Bake at 350° degrees for ~15 minutes, then transfer to a rack to cool