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Super Square Cookies
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Super Chocolate Square Shaped Cookies

Big square shaped cookies with melted dark and milk chocolate. The yield is approximate because the sizes vary and you may use different amounts of chocolate. You should get at least 20 small squares or 5 very large cookies. If you double the recipe, use an extra egg yolk.
Course Dessert
Cuisine American
Keyword Square Cookies
Prep Time 20 minutes
Cook Time 15 minutes
Chilling and Cooling 2 hours
Servings 20 Small Cookies
Author Anna
Cost 5

Ingredients

  • 10 tablespoons unsalted butter (140 grams)
  • 1 ¾ cups plus 2 tablespoons bread flour (volume approximate, I use a scale and weigh 250 grams). (250 grams)
  • 2 tsp cornstarch
  • ¼ tsp baking soda
  • ¾ tsp salt
  • cup light brown sugar (130 grams)
  • ½ cup granulated sugar (100 grams)
  • 1 large egg
  • 1 large egg yolk
  • ½ teaspoon vanilla
  • 10-12 oz chocolate disks or pieces of chocolate bar This amount is approximate. Use however much chocolate you like.

Instructions

  • Melt the butter gently using your favorite method. Let cool.
  • In a medium size bowl, combine flour, cornstarch, baking soda and salt. Mix well.
  • In a mixing bowl, using a wooden spoon (or lowest speed of an electric mixer) mix the melted and cooled butter with the sugars.
  • Add the egg and stir until blended, then stir in the yolk. Do not whip the egg, just stir it in.
  • Add the flour mixture and stir to make a soft dough.
  • Lay a big piece of parchment or plastic wrap on your work space. Take about ¼ of the dough and press it into a very thin slab -- somewhere around ⅛ of an inch, maybe a little thinner. There's no 100% correct way to do this, so just have fun.
  • Lay some flat chocolate disks or pieces over the thin layer of chocolate, then add a second layer (another ¼ of the dough) over the chocolate. Repeat with more chocolate, more dough and so on, stacking dough and chocolate.
  • Shape the dough into a big rectangle that's a little over and inch thick. Trim as necessary. Wrap tightly and chill overnight or at least for several hours.
  • When dough is solid, carve it into squares. The squares should weigh a little over an ounce each for small cookies or 4 oz each for large. Trim as necessary, patching little pieces of dough on each cookie as needed. Keep dough blocks cold while you preheat the oven. I like to throw them in the freezer.

SMALL VERSION

  • Preheat oven to 400 degrees F. Set the blocks of dough on a large baking sheet lined with parchment and bake for about 10 to 12 minutes (check at 8). The dough should be lightly browned around the edges. NOTE: If your oven runs hot, you can try a lower heat. I have the best results using 400, but it may vary by ovnen.

LARGE VERSION

  • To bake the 4 oz cookies, preheat oven to 400 degrees F. Bake at 400 degrees for the first 5 minutes, then drop heat to 350 and bake for 10 minutes or just until the edges are lightly browned and the top looks set and has tiny cracks.
  • Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. These are best 100% cool.