(Josh Reynolds for the Boston Globe)
Double-chocolate cookies
(Josh Reynolds for the Boston Globe)
June 20, 2012
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Makes 2 dozen
Use high-quality cocoa and chocolate chips, since those are the dominant flavors here.
| 1 | cup unsweetened Dutch-process cocoa powder |
| 1¼ | cups flour |
| ¼ | teaspoon salt |
| 1¼ | cups semi-sweet chocolate chips |
| ¾ | teaspoon instant espresso or instant coffee |
| 1½ | teaspoons warm water |
| ¾ | cup (1½ sticks) salted butter, at room temperature |
| 1 | cup sugar |
| 1 | egg |
| ½ | teaspoon vanilla extract |
1. In a bowl, mix together cocoa, flour, salt, and chocolate chips.
2. In a small bowl, stir the coffee and water until the coffee dissolves.
3. In an electric mixer, cream the butter, sugar, and coffee mixture until fluffy. Beat in the egg and vanilla.
4. Remove the bowl from the mixer stand. Add the cocoa mixture, and stir just until thoroughly combined.
5. Turn the dough out onto a flat surface. Form it into a log that is 9 inches long. Flatten the ends and wrap the log tightly in plastic wrap. Refrigerate for at least 2 hours.
6. Set the oven at 350 degrees. Line a baking sheet with parchment paper.
7. Unwrap the dough and use a long knife to slice the log into ⅜-inch-thick rounds. You should get 24. The chocolate chips are easier to cut through if you use both hands, pressing down on the ends of the knife. Transfer the rounds to the baking sheet. Cookies will not spread out while baking.
8. Bake for 12 minutes or until just set (do not overcook or the cookies will dry out). Carefully transfer the parchment to a wire rack to cool. Adapted from ButterGirl Baking Co.
© Copyright 2012 Globe Newspaper Company.
