Harry Potter sorting hat cookies 2 ways
I knew coming up with a cookie that looked like the sorting hat wouldn’t be easy. After all, it needed to be a dark color, 3-dimensional, and have that trademark scowl etched into the folds. Dark chocolate butter cookies. I figured I could work with the dough to shape the hats. My first few attempts yielded several helpful comments from my kids, most along the lines of–”Cool. Are those supposed to be dragon droppings or something, mom?” But hey, it’s the final Harry Potter movie so if it takes a little more time to come up with the perfect sorting hat cookie, that’s okay.
I did come up with a decent looking sorting hat cookie, trouble is, of my cookie batch, only 5 turned out, the rest, well, spread a bit to the point
that my kids’ comments were pretty accurate. But that’s where a little creativity comes into play. I turned my less impressive cookies into the base of a much simpler, easier version of sorting hats–inverted ice cream cones with melted chocolate chip faces. I’m including detailed instructions if you want to attempt the sorting hat chocolate butter cookies, but if you’re looking for something you can pull together in minutes (or to use your cookies that didn’t turn out) I’ve got those directions first. My kids were more than happy to eat any of my attempts at cookies–you can’t go wrong with Harry Potter-themed sweets.
Check back in Wednesday for a Polyjuice Potion recipe and Friday for a roundup of Harry Potter ideas to cook up.
Fast & easy sorting hat cookies
Yield: 4 large cookies
Prep time: 10 minutes
4 sugar ice cream cones
4 scoops ice cream
1/4 cups chocolate chips, melted
4 chocolate wafer cookies
- Heat the chocolate chips in a glass dish in the microwave until melted. (At high power, my microwave takes 1 minute.)
- Invert the ice cream cones and use a table knife to draw the sorting hat ‘face’ onto the cones. I also dipped the tip of the cone into the chocolate.
- Allow to harden–if you use chocolate candy coating this can take minutes, chocolate chips will take around half an hour.
- Place the ice cream carefully into each cone and top with the chocolate wafer cookie. (This is where you can use your chocolate butter sorting hat cookies that didn’t quite turn out:)
- Service right away!
Chocolate butter sorting hat cookies
*Adapted from King Arthur Flour’s Baking Companion Cookbook
Prep time: 30 minutes + baking, fridge time
1 1/2 cups flour
3/4 cocoa (*see note below)
1/2 teaspoon salt
3/4 butter at room temperature (not margarine)
1/4 cup granulated sugar
3/4 cup dark brown sugar
1 Tablespoon water
1/2 Tablespoon honey or agave
1/2 teaspoon almond extract (optional)
- Cream the butter and sugars together. I wanted an intense, chewy chocolate cookie that’s why I went with brown sugar in
stead of just granulated.
- Add the egg, water, honey and extract (if using) to the butter mixture. Blend well.
- In a separate bowl, mix together the dry ingredients. *Note: to get the dark color try using Hershey’s special dark cocoa at the grocers or order dark cocoa powder from King Arthur Flour.
- Gently mix the dry ingredients gently into the batter just until incorporated.
- Place dough on waxed paper, cover with plastic wrap and refrigerate at least 4 hours or until solid.
- Here’s the tricky part–putting the cookies together: preheat the oven to 300 degrees and line your cookie pans with parchment paper.
- Working with 1/3 of the dough at a time and leaving the rest refrigerated, roll out the dough, using flour and a rolling pin, to 1/4″ thick. The object here is to keep the cookies AS COLD AS POSSIBLE so they don’t melt much when you cook them.
- Use a small circle as the base of the hat (I used a spice container lid) and a larger circle (cups work well) to construct the hat.
- Place the small circle on the cookie sheet. With the larger circle, make one cut toward the center (pictured). Roll this part inward so that it resembles a cone or Christmas tree. Place it on the smaller base. Don’t worry about pressing it in, as it cooks, it will come together.
- With a spoon, make the sorting hat face. Place the cookies into the fridge for 15 minutes (or more) before baking.
- Bake the cookies for 8 minutes and then check on them. I indented the face again part way through cooking. Bake another 3-5 minutes until just done.
- Remove the pan and allow the cookies to cool ON the pan. Again, you can use the spoon to shape the face; the cookies will harden as they cool.
about 3 months ago - 1 comment
We’ve all been there – forgot you were having guests over for dinner or maybe needed a dessert in a hurry? That’s how I came up with this idea for chocolate croissants. Regular chocolate croissants have dark chocolate tucked inside the buttery layers. No way I have time to make croissants from scratch, let alone More >
about 6 months ago - 1 comment
In honor of Germany’s recent World Cup win we made Black Forest Cupcakes. Black Forest cake is the quintessential dessert of the southwest Germany home to Schwarzwald (yes, Black Forest in German). It’s known as the setting for many of the Brothers Grimm’s collected fairy tales with its rolling hills that dip into valley towns and More >
about 8 months ago - 2 comments
Once a year my mother would make chocolate mousse. It was usually at Christmas time. Well, it’s not Christmas but for Mother’s Day I thought making mom’s mousse recipe would be a fitting way to celebrate. Right now my mom and dad are living abroad at the moment as medical missionaries so communication is More >
about 9 months ago - 2 comments
Tres Leches translates into three milks cake. With nearly the consistency of a pudding cake, the dense cake batter is designed to soak up a sweetened milk glaze that you pour over it before after baking and before adding the frosting. I first sampled the traditional vanilla tres leches not in Mexico, but La More >
about 10 months ago - 2 comments
My husband has asked me never to make these cookies again. Ever. They’re just too addictive. It’s impossible to eat just one and so we’ve been chowing down these homemade Girl Scout Thin Mints. See, I had to make Thin Mints. We didn’t have any Girl Scouts come by and so I was left to More >
about 11 months ago - 4 comments
Layered with two kinds of ice cream and topped with an impossibly golden meringue topping, Baked Alaska is an impressive dessert to serve to your family (invite guests for this one!). Here’s the secret: it’s really easy to make. The key? Be patient and have lots of freezer space. Lots. So keep it cool for More >
about 12 months ago - 1 comment
Admission: I’m a Broncos fan and fully expect them to win the Super Bowl this Sunday (even though Peyton Manning has a 0-4 playoff game record when it comes to temps under 40 degrees). These easy chocolate almond footballs are a fun way to dress up your Super Bowl party table or top game-day More >
about 1 year ago - 5 comments
Thank you Kris Bordessa at Attainable Sustainable for introducing me to this fabulous fudge recipe. I put my own spin on it this Christmas season by infusing it with some of my favorite ingredients–coconut and walnuts. Recipe Servings: 1 9×13″ pan — plenty of thick pieces Ingredients 3 cups semi-sweet chocolate chips 1 More >
about 1 year ago - 7 comments
Holiday cookie time. Who’s ready to start baking? I wanted to make the richest, darkest cookies I could find. I aimed for a recipe like flourless cake that left all the flavor to the chocolate. This IS it. WARNING: These are dangerously chocolatey. You can roll the dough balls in powdered sugar for a hint More >
about 1 year ago - 2 comments
Ohio inspires ice cream makers. The proof? Jeni’s Splendid Ice Creams started serving scoops in 2002 in Columbus and blossomed into an ice cream dynasty. Jeni Britton Bauer’s book Jeni’s Splendid Ice Creams at Home has become New York Times Best-Selling cookbook teaching regular cooks to craft Jeni’s signature flavors like Brambleberry Crisp, Salty More >