This is a much-requested recipe. These are intense, ultra-rich cookies – perfect for dark chocolate lovers. Perhaps you might try them for your valentine?
Makes about 36
Prep time: 25 minutes, plus cooking time = 1 hour total
Ingredients:
- 1-1/4 cups all-purpose flour
- 1/3 cup natural unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 11 tablespoons (1 stick + 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 oz. extra-bittersweet chocolate (do not exceed 85% cacao), chopped no bigger than 1/3 inch
Directions:
Dough:
Dough:
- 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. (Note: the dough can be made 3 days ahead of time)
- Keep chilled
Baking the Cookies:
- Preheat oven to 325° F.
- Line two baking sheets with parchment paper
- Using a thin, sharp knife, cut logs crosswise into 1/2″ thick rounds
- Space 1″ apart on prepared sheets
- Bake one sheet at a time until cookies appear dry (cookies will not be firm or golden at edges), about 11-12 minutes
- Transfer to rack to cool
