Description
Top of the food chain chocolate cookies – not for sissies. Reserved exclusively for those at the top of my chocolate loving circle. Found in the tribune's food & drink weekly. Oh so delicious.
Note: cook time is for each tray of a dozen cookies.dough can be made ahead and frozen. Frozen dough doesn't need to be defrosted before baking; just slice logs and bake 1 minute longer. Packed airtight, cookies will keep at room temperature up to 3 days or frozen up to a month.
Ingredients
- Flour
- Dutch-processed Cocoa Powder
- Baking Soda
- Unsalted Butter
- Light Brown Sugar
- Granulated Sugar
- Vanilla
- Sea Salt
- Bittersweet Chocolate
Instructions
- Sift the flour, cocoa and baking soda together in small bowl
- Set aside
- Beat the butter until smooth in bowl of an electric mixer at medium speed
- Add the sugars, vanilla and salt
- Beat 2 minutes
- Reduce speed to low
- Add the flour mixture, mixing until incorporated but still crumbly, and being careful not to overwork the dough
- Stir in the chocolate pieces
- Turn the dough out onto a smooth work surface
- Squeeze it so that it sticks together in large clumps
- Gather the dough into a ball
- Divide in half
- Shape each ball into a log 1 1 / 2 inches in diameter
- Wrap logs in plastic wrap
- Chill at least 1 hour
- Heat oven to 325 degrees
- Line two baking sheets with parchment
- Gently slice logs into 1 / 2-inch rounds using a serrated knife
- Place 1 inch apart on the baking sheets
- Bake, one sheet at a time, 14 minutes
- Cookies will not look done or be firm
- Cool on pan 5 minutes
- Transfer to cooling rack
- Cool to room temperature