Best 2 Viennese Chocolate Cookies Recipes

Indulge your sweet cravings with our delectable Viennese Chocolate Cookies, a symphony of flavors and textures that will transport you to the heart of Vienna. These cookies are characterized by their rich chocolate flavor, crisp exterior, and chewy interior, making them a perfect treat for any occasion. With three irresistible variations – Classic Viennese Chocolate Cookies, Viennese Chocolate Cookies with Nuts, and Viennese Chocolate Thumbprint Cookies – our recipe collection offers something for every chocolate lover. These cookies are not only a delight to the palate but also a feast for the eyes, adorned with elegant cracks and sprinkled with powdered sugar. Embark on this culinary journey and discover the secrets of Viennese baking as you recreate these timeless classics in your own kitchen.

Let's cook with our recipes!

VIENNESE CHOCOLATE PEPPER COOKIES

Viennese Chocolate Pepper Cookies image

Put these thin little chocolate cookies on your holiday platter & let tasters be surprised, very surprised. The black pepper and allspice gives unexpected snap. Found in The Washington Post, adapted from "The Ultimate Chocolate Cookie Book," by Bruce Weinstein. Make the dough & chill - this allows you to bake when you want to, as many as you want at a time.

Provided by Busters friend

Categories Dessert

Time 44m

Yield 36 cookies

Number Of Ingredients 11

Ingredients

1 1/2 cups flour, plus additional for dusting the work surface
3/4 cup cocoa powder, preferably Dutch-process
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, cool, cut into small pieces (6 ounces)
1 cup sugar
1 1/4 teaspoons fresh ground black pepper
1/4 teaspoon ground allspice
1 large egg, at room temperature
2 teaspoons vanilla extract
2 tablespoons confectioners' sugar

Steps:

In a medium bowl, mix the flour, cocoa powder, baking powder and salt until well combined. Set aside.
Using a stand mixer on medium speed, soften the butter, about 1 minute. Add the sugar and beat until light and fluffy, if still a little gritty, about 2 minutes. Beat in 3/4 teaspoon of the pepper and the allspice. Scrape down the sides of the bowl, then beat in the egg and vanilla extract until smooth, about 1 minute. Reduce speed to low and stir in the flour mixture, just until combined.
Lightly dust the work surface with flour and turn the dough onto it. Roll gently into a 9-inch log, wrap in plastic and refrigerate until firm, about 3 hours.
Position oven racks in the upper and lower thirds of the oven and preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper or Silpat liner.
Slice the log into 1/4-inch-thick pieces and place them about 1 inch apart on the prepared baking sheets. Bake for 6 minutes, then rotate the baking sheets top to bottom and front to back. Bake for about 6 more minutes, or until the cookies are slightly puffed and the tops feel springy. Cool for 2 minutes on the baking sheets, then transfer the cookies to racks to cool completely.
In a small bowl, mix the confectioners' sugar with the remaining 1/2 teaspoon black pepper. After all of the cookies are cooled, sift the sugar-pepper mixture over the cookies through a fine-mesh strainer. Store in an airtight container at room temperature between layers of wax paper for up to 5 days or freeze for up to 3 months.

VIENNESE CHOCOLATE COOKIES

Viennese chocolate cookies image

this should be served with coffee or tea.

Provided by Donald Cole

Categories Cookies

Time 20m

Number Of Ingredients 7

Ingredients

2 stick butter
1/2 c confectioners' sugar
21/3 c all purpose flour
2 Tbsp cocoa, unsweetened
3 Tbsp cornstarch
4 oz plain chocolate
just a little confectioner sugar to sprinkle on cookies when done

Steps:

1. preheat oven to 350 degrees. cream together the butter and sugar until light and fluffy. work in flower, cocoa powder and cornstarch.
2. pipe mixture on a gressed baking dish in long strips or with a star tip for your bags. back for about 18 to 20 minutes.
3. melt the chocolate. dip half the cookie into the chocolate and leave to set on a non stick paper.
4. dust the uncoated halves of the cookie with confectioner sugar.

Tips:

Use high-quality chocolate for the best flavor.
Chill the dough before baking to prevent the cookies from spreading too much.
Don't overmix the dough, as this will make the cookies tough.
Bake the cookies until they are just set, as overbaking will make them dry and crumbly.
Let the cookies cool completely before decorating them.

Conclusion:

Viennese chocolate cookies are a delicious and elegant treat that are perfect for any occasion. With their rich chocolate flavor and delicate texture, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a special cookie recipe, give Viennese chocolate cookies a try. You won't be disappointed!