Chocolate-Cinnamon Coins

Name: Chocolate-Cinnamon Coins
Ingredients: 1 cup butter, softened; 1 cup granulated sugar; 1 large egg; 2 1/4 cups all-purpose flour; 1/3 cup Dutch cocoa; 1/2 teaspoon baking powder; 2 teaspoons ground cinnamon; 2 teaspoons vanilla extract; 4 ounces bittersweet chocolate, finely chopped; 1 egg yolk, lightly beaten; 1/4 cup turbinado sugar

11 ingredients

5 steps

Ingredients

1 cup butter, softened
1 cup granulated sugar
1 large egg
2 1/4 cups all-purpose flour
1/3 cup Dutch cocoa
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
4 ounces bittersweet chocolate, finely chopped
1 egg yolk, lightly beaten
1/4 cup turbinado sugar

Directions

1

Beat butter and granulated sugar at medium speed with an electric mixer until fluffy. Add egg, beating well.
2

Combine flour and next 3 ingredients in a separate bowl; gradually add to butter mixture, beating just until blended. Stir in vanilla and chocolate.
3

Divide dough into 2 equal portions, and place on wax paper. Roll each portion into an 8-inch log. Place in freezer 30 minutes.
4

Brush logs with egg yolk. Divide turbinado sugar in half; roll each log in sugar, coating completely. Cut each log into 1/2-inch slices (about 15 slices), and place on parchment-lined baking sheets 1 inch apart.
5

Bake at 375° for 12 to 14 minutes or until set. Remove parchment paper and cookies to wire racks; cool 2 to 3 minutes. Transfer cookies from parchment paper to wire racks to cool completely.