Very Chocolate Cookies
Recipe By :Clotilde Dusoulier
1/2 cup all-purpose flour -- (70 g)
1/2 cup whole-wheat flour -- (55 g)
1/4 cup Dutch-process cocoa powder -- (25 g)
1/2 teaspoon baking soda
5 ounces bittersweet chocolate -- (140 g) or semisweet, chopped in chip-sized chunks
1/4 cup cocoa nibs -- (30 g)
1/2 cup unsalted butter -- at room temperature, plus
1 tablespoon unsalted butter -- at room temperature (125 g total butter)
1/2 cup packed light brown sugar
1/4 teaspoon sea salt
1 teaspoon vanilla extract -- and/or chocolate
optional:
cinnamon salt -- or
fleur de sel
Preheat the oven to 350F (180C) and line a baking sheet with parchment paper or silicone baking mat.
In a small bowl, sift both flours, cocoa powder and baking soda together.
In a clean, dry bowl set over a pan of simmering water (or in a microwave), melt half of the chocolate (2½ oz, 70g), then let cool to room temperature. Mix the other half of the chocolate chunks a bowl with the cocoa nibs.
Beat the butter with a standing electric mixer, or by hand, just until smooth. Beat in the sugar, salt and vanilla or chocolate extract.
By hand, stir in the melted chocolate, then the flour-cocoa mixture. Then finally the chocolate chunks and nibs.
Scoop the dough into rounded teaspoons and place evenly-spaced on the prepared baking sheet. Sprinkle with cinnamon salt or fleur de sel, if desired, then bake for 10-12 minutes or until the cookies take on a slightly dry sheen to the top. They may feel soft, but don't worry; they're firm up just fine when cool.
Source:
"Chocolate & Zucchini: Daily Adventures in a Parisian Kitchen"
Yield:
"48 little cookies"
NOTES : For the cookies, I used Green & Black's 70% organic chocolate and Vahlrona cocoa powder. If you don't have cocoa nibs, you can leave them out but I can't emphasize how really good they are in these cookies. Since I was serving these after a Mexi-Fest, I opted to dust the tops with a soupçon of sel cannelle, a very strong cinnamon salt I like. But you could use any good sea salt, like grains of fleur de sel
Recipe By :Clotilde Dusoulier
1/2 cup all-purpose flour -- (70 g)
1/2 cup whole-wheat flour -- (55 g)
1/4 cup Dutch-process cocoa powder -- (25 g)
1/2 teaspoon baking soda
5 ounces bittersweet chocolate -- (140 g) or semisweet, chopped in chip-sized chunks
1/4 cup cocoa nibs -- (30 g)
1/2 cup unsalted butter -- at room temperature, plus
1 tablespoon unsalted butter -- at room temperature (125 g total butter)
1/2 cup packed light brown sugar
1/4 teaspoon sea salt
1 teaspoon vanilla extract -- and/or chocolate
optional:
cinnamon salt -- or
fleur de sel
Preheat the oven to 350F (180C) and line a baking sheet with parchment paper or silicone baking mat.
In a small bowl, sift both flours, cocoa powder and baking soda together.
In a clean, dry bowl set over a pan of simmering water (or in a microwave), melt half of the chocolate (2½ oz, 70g), then let cool to room temperature. Mix the other half of the chocolate chunks a bowl with the cocoa nibs.
Beat the butter with a standing electric mixer, or by hand, just until smooth. Beat in the sugar, salt and vanilla or chocolate extract.
By hand, stir in the melted chocolate, then the flour-cocoa mixture. Then finally the chocolate chunks and nibs.
Scoop the dough into rounded teaspoons and place evenly-spaced on the prepared baking sheet. Sprinkle with cinnamon salt or fleur de sel, if desired, then bake for 10-12 minutes or until the cookies take on a slightly dry sheen to the top. They may feel soft, but don't worry; they're firm up just fine when cool.
Source:
"Chocolate & Zucchini: Daily Adventures in a Parisian Kitchen"
Yield:
"48 little cookies"
NOTES : For the cookies, I used Green & Black's 70% organic chocolate and Vahlrona cocoa powder. If you don't have cocoa nibs, you can leave them out but I can't emphasize how really good they are in these cookies. Since I was serving these after a Mexi-Fest, I opted to dust the tops with a soupçon of sel cannelle, a very strong cinnamon salt I like. But you could use any good sea salt, like grains of fleur de sel