Ultimate Chocolate Sugar Cookies

Step 1

Make cookies:.

Step 2

Sift together the flour, cocoa, and salt. Set aside.

Step 3

In bowl of electric mixer, using paddle attachment, mix butter on medium-low speed until it is creamy and lightened in color. Add the sugar in a steady stream, and beat until thoroughly combined.

Step 4

Add the egg, espresso, and vanilla.

Step 5

Scrape down sides of bowl as needed, then mix in melted chocolate.

Step 6

Reduce mixer speed to low and blend in dry ingredients in two additions, mixing only to combine after each addition.

Step 7

Remove dough from bowl and divide into quarters.

Step 8

Form each quarter into a 4" disk and wrap in plastic, refrigerate for 30-40 minutes or until firm enough to roll.

Step 9

You should be able to leave an imprint when you press dough.

Step 10

Position rack in center of oven and preheat to 350°F.

Step 11

Have ready two ungreased cookie sheets. Working with one-fourth of dough at a time, roll on a lightly floured flat surface until 3/16" thick.

Step 12

Using a 2 1/2" round cookie cutter or a cookie cutter of your choice, cut cookies from the dough.

Step 13

Transfer cookies to a sheet of waxed paper and brush lightly with egg/water mixture. Sprinkle with pearl sugar or other garnishes.

Step 14

Carefully place on cookie sheets.

Step 15

Bake cookies, one sheet at a time, for 9-10 minutes.

Step 16

Transfer cookies to a wire rack while still warm, and cool completely.

Step 17

Repeat with remaining dough.

Step 18

MAKE GANACHE:.

Step 19

Break chocolate into 1" pieces and place into bowl of a food processor.

Step 20

Process until chocolate is finely chopped. Empty chocolate into a medium-sized bowl and set aside.

Step 21

In a small saucepan, heat heavy cream and corn syrup on low heat until it comes to a gentle boil.

Step 22

Immediately pour hot cream over chopped chocolate.

Step 23

Let it stand for about 1 minute, then stir chocolate and cream together, slowly mixing until all chocolate is melted and mixture is fully emulsified.

Step 24

Blend in rum and vanilla.

Step 25

If surface is oily, stir in 1/2 to 1 teaspoon of hot water.

Step 26

Glaze should thicken as it stands, but remain pourable.

Step 27

If ganache fails to thicken, chill it in refrigerator for 4 to 5 minutes.

Step 28

Watch carefully, as it must not be too cold. Spoon ganache over cookies, letting it trickle down the sides.