I once ate some chocolate cookies bought from a small shop in Malaysia. I loved the cookies so much that I wanted to replicate them ever so desperately because I know that my small jar of cookies is going to finish some day and the jar will remain empty unless I refill it with something similar.
I was still hunting around for a perfect recipe which would help me feel sentimental and then I stumbled across this recipe which delivers pretty similar results.
Would definitely try the recipe again when I have another cookie crave. One thing I would do differently is that next time I would use a bigger piping tip as the mixture is quite stiff-ish so it was relatively difficult to pipe the shape of a star. Hence you can see why my cookies are taking a round ish shape instead.
Thanks to http://fuzzymazing.blogspot.co.uk/2014/08/pierre-hermes-vienesse-chocolate-sables.html for sharing this recipe on her website and I could be blessed with wonderful yummylicious cookies!
Pierre Herme’s Vienesse Chocolate Sables
260g all purpose flour
30g Dutch processed cocoa powder (I used Valrhona.)
100g powder sugar, sifted
a pinch of salt
3 tbsp egg white
- Preheat oven to 180C.
- Whisk together, flour and cocoa powder and set aside.
- In a mixing bowl, whisk butter until creamy. To ensure that the recipe succeeds, the butter needs to be very soft.
- Add in powder sugar and salt to butter and continue to whisk until light and creamy.
- Whisk in egg white until it is well combined with butter cream.
- Add in flour & cocoa powder, mix until well combined.
- Spoon dough into a piping bag fitted with a star tip. Pipe dough into W shaped cookies. (I just piped into a star, just like Dahlia cookies.)
- Bake cookies at 180C for 10-12 mins – no more. The cookies will be delicate – transfer carefully into cookie jar after cooled.
Recipe from Chocolate Desserts by Pierre Herme by Dori Greenpan.