Double Chocolate Oriolos

Preparation info

  • Difficulty

    Medium

  • Makes

    Thirty-four

    2¼ inch cookies

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About
Oven Temperature 325°F/160°C

Named to honor Richard Oriolo, who was the art director of many of my cookbooks, these cookies are intensely chocolaty and buttery but light in texture. The cookies are terrific as they are, but the recipe is also a fine addition to Bourbon Pecan Butter Balls.

Ingredients

Cookie Dough

Makes 15.1 ounces/429 grams

VOLUME WEIGHT
walnut halves ½ cup 1.8 ounces 50 grams
unsalted butter, cold 10 tablespoons ( sticks) 5 ounces 142 grams
granulated sugar cup 2.3 ounces 67 grams
powdered sugar cup (lightly spooned into the cup and leveled off) 1.3 ounces 38 grams
unsweetened (alkalized) cocoa powder ¼ cup plus 1 tablespoon (sifted before measuring) 0.8 ounce 23 grams
bleached all-purpose flour ¾ cup (lightly spooned into the cup and leveled off) plus tablespoons 3.9 ounces 110 grams
granulated sugar, for coating the dough balls ½ cup 3.5 ounces 100 grams

Special Equipment

Two 15 by 12 inch cookie sheets, no preparation needed or lined with parchment

Method

Preheat the Oven

Twenty minutes or longer before baking, set an oven rack in the middle of the oven and preheat the oven to 325°F/160°C.

Toast and Break the Walnuts

Spread the walnuts evenly on a baking sheet and bake for about 10 minutes to enhance their flavor. Stir once or twice to ensure even toasting and avoid overbrowning. Turn the walnuts onto a clean dish towel and roll and rub them around to loosen the skins. Coarsely break the nuts into a bowl, scraping off and discarding as much of the skins as possible. Discard the skins and cool the walnuts completely.

Make the Dough

Cut the butter into 1 inch cubes, wrap in plastic wrap, and refrigerate until ready to use.

In a food processor, process the walnuts, the cup granulated sugar, the powdered sugar, and cocoa until the walnuts are finely ground.

Add the butter and pulse it in until the cocoa mixture is absorbed by the butter.

Add the flour and pulse it in until there are a lot of little moist, crumbly pieces and no dry flour particles remain.

Empty the dough into a plastic bag and press it from the outside of the bag just until it holds together. Remove the dough from the plastic bag and place it on a very large sheet of plastic wrap. Using the plastic wrap, knead the dough only a few times until it becomes one smooth piece. Divide the dough into thirds, about 5 ounces/143 grams each. Wrap 2 of the pieces in plastic wrap and refrigerate them while rolling the first piece.

Roll the Dough into Balls

In a small bowl or large custard cup, place the granulated sugar for coating the dough balls. Have ready a flat-bottomed glass tumbler, its bottom lightly coated with nonstick cooking spray.

Measure out 12 scant tablespoons of dough (about 0.4 ounce/12 grams each). Roll each piece of dough between the palms of your hands into a 1 inch ball. Set the dough balls a minimum of 2 inches apart on a cookie sheet.

Coat the bottom of the glass tumbler with sugar by pressing it into the sugar. Use the tumbler to flatten each dough ball to about inches in diameter. Recoat the tumbler with sugar before flattening the next dough ball.

Bake the Cookies

Bake for 10 minutes. For even baking, rotate the cookie sheet halfway around. Continue baking for 10 to 15 minutes, or until the cookies are firm enough to lift from the sheet but still soft when pressed lightly on top. (Do not overbake or the cookies may develop a burned flavor.)

Cool the Cookies

Set the cookie sheet on a wire rack and let the cookies cool for a couple of minutes so that they will be firm enough to transfer to a wire rack to finish cooling. Use a pancake turner to lift the cookies onto another wire rack. Cool completely.

While each batch of cookies is baking, shape the dough for the next batch.

Store

Airtight: room temperature, 3 weeks; frozen, 6 months.