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I have a friend who’s one of those architectural types, gravitating towards straight lines, angles and modern edge. Therefore he has issues with soft cookies. I don’t think they have a name for his neurosis quite yet, but I made these cookies just for him. They are adapted from the back of the Scharffen Berger Baking Chunks package, a recipe from Jacques Pepin. I’ve made my version a bit sweeter and easier!
These cookies are refrigerated and then cut. Instead of mixing in the chocolate chips or chunks, I piled them on top right before they go into the oven. I also sprinkled coarse smoked sea salt—just a very small pinch on the cookies, as I love the flavor of smoky sea salt with dark dark chocolate. Of course, the salt is optional.
Baking chocolate cookies is tricky—you can’t rely on just looking at them to see if they are done. Use a spatula and take a peek. If the cookies are soft yet firm enough to peek under, they are done.
1. In a mixer, cream the egg yolks, sugar, and butter. On low speed, add the flour and the cocoa powder in batches.
2. Transfer the batter onto a large sheet of plastic wrap. Roll and smooth out the dough into a 1 1/2-inch wide log. Twist the ends of the wrap to secure. Refrigerate until firm, about 1 hour, though overnight is best.
3. Preheat the oven to 350F with the rack in the center. Unwrap the cold log, and use a sharp knife to cut the log into about fifteen 1/2-inch thick cookies. Place cookies on a baking sheet about an inch apart.
4. Sprinkle just a teeny tiny bit of sea salt (just a few grains is fine) on each cookie. Lay a few baking chunks into each cookie. Bake for 14 to 15 minutes. Cool on a rack.
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Joy A on 11.2.2009
Wow, these are really good! I made them today and they turned out beautifully! Thanks for the great recipe! I love trying new cookie recipes!
megseggs on 10.20.2009
These are fantastic. And fancy!
on 10.15.2009
Oh. My. Goodness.