Korova Cookies

Korova Cookies

  • Servings: 24
  • Rating:


1/2 cup rice flour
1/3 cup sorghum flour
1/3 cup tapioca starch
1/3 cup cocoa powder
1/2 tsp baking soda
1/2 tsp xanthan gum
1 stick butter, softened to room temperature
2/3 cup brown sugar
1/4 cup sugar
1/2 tsp coarse salt (fleur de sel if you've got it, kosher salt if you're me), or a heaping 1/4 tsp regular salt
1 tsp vanilla extract
2 hard-boiled egg yolks
2 raw egg yolks
1/2 cup chopped chocolate, or 3/4 cup mini chips (if using the latter, chop a few up into scraps, to get those little bits that will melt into the batter and make it all the better)


Sift together the rice flour, sorghum flour, tapioca starch, cocoa powder, baking soda, and xanthan gum. Set aside.

In a mixer, cream together the butter with the brown sugar and sugar until they're light and fluffy. Add the salt, vanilla, and crumble in the hard-boiled egg yolks. If you're mixing by hand, you may want to pass the yolks through a seive to make sure they are broken up into small pieces, but with a mixer and the granular sugar, you should be fine. Mix another minute or two, until the mixture is well-combined and fluffy. Add the raw yolks, and stir until just combined.

Add your dry ingredients, mixing until they are completely incorporated. Mix in the chopped chocolate until it is evenly dispersed. Lay out a piece of plastic wrap or waxed or parchment paper (or, if you're me, a cut-open plastic bag because you don't seem to have either of the other items). Take half the dough, shape it into a chubby sausage with a 1 1/2" diameter, and wrap it tightly in your covering of choice. Repeat with the remaining dough. Refrigerate overnight.

The next day, preheat your oven to 325 degrees farenheit. Line two baking sheets with parchment or silicone mats, if you've got them (or else just grease them well and hope for the best).

Take out one of your dough tubes, and slice the cookies into hefty 1/4" discs (I might have been closer to 1/3"). Set the rounds of dough onto one of the prepared sheets, leaving a few inches between (they will spread). Bake 12 minutes -- the cookies should be set enough to have something of a crust, but they will not be close to being firm or done. Remove, and let cool on the sheets. Repeat with remaining disc. The cookies will remain slightly soft when warm, but firm up upon cooling. They're delicious either way.