These super decadent, bittersweet cookies are excerpted from the Joys of Baking by Samantha Seneviratne and inspired by Dorie Greenspan’s aptly named World Peace Cookies.
Ingredients
3/4 cup
all-purpose flour
3/4 cup rye
flour
1/3 cup
natural cocoa powder
3/4 tsp.
kosher salt
1/2 tsp.
baking soda
3/4 cup
(1-1/2 sticks) unsalted butter, at room temperature
3/4 cup
packed dark brown sugar
1 Tbs. pure
vanilla extract
6 oz.
bittersweet chocolate, finely chopped (about 1-1/2 cups)
Preparation
In a medium
bowl, whisk together the all-purpose flour, rye flour, cocoa powder, salt, and
baking soda. In a large bowl, with an electric mixer on medium speed, beat the
butter and brown sugar until creamy, about 2 minutes. Add the vanilla, and beat
to incorporate, scraping down the bowl as necessary. Add the flour mixture and
beat until smooth. Then beat in the chocolate.
Tip out the
dough onto a work surface, and roll it into a neat cylinder. Transfer the log
to a sheet of parchment paper about 18×13 inches. Fold the parchment over the
dough. Place the long side of a ruler against the bottom edge of the log, on
top of the parchment. While pressing firmly on the ruler, pull the top layer of
the parchment toward you until you have a smooth 2-1/4-inch cylinder.
Twist the
ends to seal. Refrigerate the log for at least 2 hours.
Preheat the
oven to 325°F. Line 2 baking sheets with parchment paper.
Cut
1/4-inch slices from the cold dough, rotating it often to maintain the round
shape. Place the slices about 2 inches apart on the prepared sheets and bake, 1
sheet at a time, until the cookies look set and dry, 10 to 12 minutes.
Transfer
the baking sheet to a wire rack to cool until the cookies have hardened, about
5 minutes, then transfer the cookies to the rack to cool completely.
Repeat with
the remaining slices.
Store the
cookies in an airtight container at room temperature for up to 3 days or in the
freezer for up to 1 month.
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