These have everything I like in a cookie. They are crispy on the edges and chewy in the center. They don't require refrigeration before baking and I almost forgot, they have chocolate in them. I think these would be wonderful in an ice-cream sandwich. I would double the recipe and make them with a large cookie or smallish ice-cream scoop. Looking forward to doing that this summer.
Makes about 4 dozen
• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder (Dutch process)
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, ½ cup at room temperature and ½ cup melted
• 1 ½ cups sugar
• 1 egg
• 2 teaspoons pure vanilla extract
Preheat oven to 375 degrees F. Sift together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, mix together the ½ cup room-temperature butter and sugar until light and fluffy. Add the cocoa to the melted butter,whisk to combine and then add to mixer bowl. Mix until well blended. Add the egg and vanilla, and mix until creamy. With the mixer on low, gradually add the dry ingredients, and mix until just combined.
Use a 1-inch cookie scoop to drop dough in rounded tablespoons on a parchment- or Silpat-lined cookie sheet. Bake for 10-14 minutes, until edges are firm. Let the cookies cool on the sheet for minute, then move them to a wire rack to cool completely.
No comments:
Post a Comment