Things have calmed down here, and I'm currently sitting at jury duty, so I figured I'd write about a recently enjoyed treat.
I really can't believe I've never put this recipe on here, and I have to believe it's here, somewhere.
It's funny how we forget our own winning recipes. My friend kept asking me for the chocolate cookies I make, and I finally got around to telling her how to find this great recipe on the internet. And since then, they've been on repeat between her and all her sisters, and even my house as well!
What's great about these cookies, besides that they are truly so good they might actually bring world peace, they are easy to make, take no oil (think less mess and easier clean up), and are actually meant to be done in a process. I love baking in steps because I rarely have so much time I can devote in one day to baking. It also freezes perfectly and you can freeze in whatever amount you want, so it makes for the perfect treat to keep in the freezer for just the right moment, the right last minute moment.
I promise you, people will love you forever with these cookies. So go head, spread world peace.
- 1 1/4 cups all purpose flour
- 1/3 cup natural unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, room temperature
- 2/3 cup (packed) golden brown sugar
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 5 ounces extra-bittersweet chocolate (do not exceed 85% cacao), chopped (no pieces bigger than 1/3 inch)
- Sift flour, cocoa, and baking soda into medium bowl. Using electric mixer, beat butter in large bowl until smooth but not fluffy. Add both sugars, vanilla, and sea salt; beat until fluffy, about 2 minutes. Add flour mixture; beat just until blended (mixture may be crumbly). Add chopped chocolate; mix just to distribute (if dough doesn't come together, knead lightly in bowl to form ball). Divide dough in half. Place each half on sheet of plastic wrap. Form each into 1 1/2-inch-diameter log. Wrap each in plastic; chill until firm, about 3 hours. DO AHEAD:Can be made 3 days ahead. Keep chilled.
- Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Using thin sharp knife, cut logs crosswise into 1/2-inch-thick rounds. Space 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies appear dry (cookies will not be firm or golden at edges), 11 to 12 minutes. Transfer to rack; cool. DO AHEAD:Can be made 1 day ahead. Store airtight at room temperature.
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