HI. I'M GOING TO SHOW YOU HOW TO MAKE
BLACK COCOA DIAMANT COOKIES.
FIRST, OVER A MEDIUM SIZED BOWL,
SIFT TOGETHER YOUR DRY INGREDIENTS.
THAT'S THE FLOUR, SALT AND
BLACK COCOA POWDER.
MAKE SURE TO BREAK UP ALL THE CLUMPS OF THE BLACK
COCOA. THEN WHISK ALL THOSE
DRY INGREDIENTS TOGETHER.
NEXT, YOU'RE GOING TO CREAM TOGETHER THE
BUTTER AND THE LIGHT BROWN SUGAR UNTIL
IT'S LIGHT, FLUFFY AND CREAMY.
THEN MIX IN THE VANILLA AND THE MILK.
I LIKE USING A HAND MIXER TO DO ALL OF
THIS. YOU CAN CERTAINLY USE A STAND
MIXER OR EVEN MIX IT BY HAND.
THEN MIX IN THE DRY INGREDIENTS.
BE CAREFUL NOT TO PUT THE MIXER ON TOO
HIGH SO THAT THE DRY INGREDIENTS DON'T GO FLYING
OUT OF THE BOWL. IT'S GOING TO
BE A VERY DRY LOOKING
MIXTURE. JUST KEEP MIXING IT AND MAKE
SURE IT ALL GETS INCORPORATED.
IT'S EASIER TO SHIFT
TO DO IT BY HAND. IF YOU ARE USING A HAND
MIXER OR A STAND MIXER AND
TRY TO PRESS THE DOUGH INTO
ITSELF.
IT'S ACTUALLY EVEN EASIER TO DO IT BY HAND
TO REALLY PUSH THE DOUGH INTO ITSELF
TO FORM A CLUMP. I SORT OF
PRE-SHAPED IT HERE INTO A LOG
TO GET IT GOING.
YOU'RE SHOOTING FOR A LOG THAT IS ABOUT
AN INCH AND A HALF IN DIAMETER.
IT MIGHT BE EASIER TO BREAK IT INTO TWO
PORTIONS AND ROLL IT OUT THAT WAY.
SOME PEOPLE LIKE TO ROLL IT IMMEDIATELY
IN PLASTIC WRAP. I FIND IT EASIER
TO ROLL IT IN A PIECE OF PARCHMENT PAPER
FOR ME. IT'S JUST EASIER TO KEEP IT MORE
CONSISTENT AND TO TRY TO KEEP IT AT THE SAME
DIAMETER. I THEN PUT IT IN THE REFRIGERATOR
FOR ABOUT AN HOUR AND THEN PLACE IT IN PLASTIC
WRAP AND ROLL IT OUT AND GET A BETTER
LOG SHAPE.
I LIKE USING TURBINADO SUGAR FOR THESE
COOKIES. IF YOU WANT TO JUST KEEP THEM
PLAIN, THE BROWN
MOLASSES COLOR OF THE TURBINADO IS
REALLY PRETTY AGAINST THE BLACK. IF
YOU WANT TO COLOR THEM, JUST ADD SOME
FOOD COLORING. HERE, I'M USING
RED AND I'M GOING TO CREATE GREEN
USING BLUE AND YELLOW. I USE MAYBE
ABOUT A QUARTER OF A CUP OF TURBINADO SUGAR
IN EACH BOWL.
YOU CAN ALSO BUY SUGAR THAT'S ALREADY
COLORED. CRYSTAL SUGAR IS REALLY
GOOD FOR COATING THESE COOKIES.
IF YOU DON'T HAVE FOOD SAFE GLOVES, YOU
CAN JUST MIX IT USING A REGULAR
TEASPOON.
AFTER THE COOKIE DOUGH HAS HARDENED
IN THE REFRIGERATOR, SPREAD YOUR SUGAR
OUT ON A RIMMED COOKIE SHEET.
UNWRAP YOUR COOKIE DOUGH FROM THE PLASTIC
WRAP AND THEN GIVE IT A NICE EGG
WASH. YOU DON'T WANT EGG WASH
DRIPPING FROM IT, BUT YOU WANT THE ENTIRE
LOG TO BE COATED ON THE OUTSIDE.
THEN JUST ROLL THE LOG IN THE SUGAR AND
GET IT WELL COATED.
I SHOULD ALSO MENTION THAT WHEN YOU WERE SHAPING
THE LOG BEFORE YOU PUT IT IN THE REFRIGERATOR,
MAKE SURE YOU REALLY PRESS DOWN ON THE DOUGH TO
AVOID ANY AIR BUBBLES IN IT.
I CUT THIS LOG IN HALF. I JUST FIND
IT A LOT EASIER TO DO THE EGG
WASH AND COAT IT IN SUGAR
IN SMALLER SIZE LOGS.
TO SLICE EACH LOG INTO
COOKIES. CUT THE VERY
EDGE OFF SO IT'S A CLEAN FLAT SURFACE
AND JUST DISCARD THAT PART. CUT
THEM INTO ABOUT A QUARTER OF AN INCH
TO HALF AN INCH SOMEWHERE IN BETWEEN THERE,
BUT JUST BE CONSISTENT BECAUSE YOU
WANT THE WIDTH OF THE
COOKIES TO ALL BE AS SIMILAR AS
POSSIBLE SO THAT THEY BAKE EVENLY IN THE
OVEN.
BAKE IMMEDIATELY FOR 17 TO 20
MINUTES.
IF USING TWO DIFFERENT COLORS, MIX
THOSE SUGARS TOGETHER AND THEN YOU'LL DO
THE SAME EXACT THING: COAT THE
LOG IN AN EGG WASH AND
THEN ROLL IT IN THE SUGARS.
AGAIN, YOU WANT TO MAKE SURE THAT THE LOG
IS VERY WELL COATED IN THE SUGAR.
YOU CAN REALLY MAKE THE SUGAR ANY COLOR
YOU WANT. YOU COULD DO BLUE AND WHITE FOR
HANUKKAH, RED FOR VALENTINE'S DAY,
WHATEVER COLORS YOU CAN DREAM UP.
AND THERE'S NOTHING WRONG WITH DUNKING THESE COOKIES
IN A GLASS OF COLD MILK. ENJOY!