Dorie's Dark and Stormy Cookies |
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Prep Time: 25 Minutes Cook Time: 14 Minutes |
Ready In: 39 Minutes Servings: 12 |
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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:
1 1/4 cups flour |
1/3 cup dutch-processed cocoa powder |
1/2 teaspoon baking soda |
1/2 cup unsalted butter, at room temperature (plus 3 tbsps.) |
2/3 cup light brown sugar, packed |
1/4 cup granulated sugar |
1 teaspoon vanilla |
1/2 teaspoon sea salt |
5 ounces bittersweet chocolate, chopped into small bits |
Directions:
1. 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.
2. Turn the dough out onto a smooth work surface; squeeze it so that it sticks together in large clumps. (If you need to, it's OK to lightly flour the work surface.) 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.
3. Heat oven to 325 degrees. Line two baking sheets with parchment. Gently slice logs into 1/2-inch rounds using a serrated knife (some will crumble; simply press broken bits back onto cookie). Place 1 inch apart on the baking sheets.
4. 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.
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