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Category: Cookies
Prep Time: Cook Time: Total Time:
1-1/4 cups flour
1/3 cup natural unsweetened cocoa powder
1/2 tsp baking soda
1 stick plus 3 tbsp (11 tbsp) unsalted butter, room temperature
2/3 cup packed light brown sugar
1/4 cup sugar
1 tsp vanilla extract
1/4 tsp sea salt
5 oz bittersweet chocolate (85% cacao or less), chopped fine
Sift flour, cocoa, and baking soda into a medium size bowl. Beat the butter using a mixer until smooth, but not fluffy. Add the brown sugar and granulated sugar, vanilla, and sea salt; beat until fluffy, about 2 minutes. Add flour mixture about 1/2 cup at a time; beat just until blended together. Add the chopped chocolate and mix only enough to distribute. Divide dough in half and place each half on sheet of plastic wrap, forming them into logs, about an inch and a half in diameter. Wrap and place into the refrigerator for several hours or until logs are firm.
Preheat oven to 325. Line 2 baking sheets with parchment paper. Using a sharp knife, cut logs into slices about one-half inch thick. If chunks break off, simply press them back into place. Place onto the parchment paper about one inch apart and bake only one sheet at a time, about 11 to 12 minutes. (You really won't think these cookies are done when they are, because they don't get that familiar dryness around the edges.).
Transfer to a rack; cool completely. These are best eaten still slightly warm, but are still especially good even once they've cooled.
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WORLD PEACE CHOCOLATE SABLE COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1-1/4 cups flour
1/3 cup natural unsweetened cocoa powder
1/2 tsp baking soda
1 stick plus 3 tbsp (11 tbsp) unsalted butter, room temperature
2/3 cup packed light brown sugar
1/4 cup sugar
1 tsp vanilla extract
1/4 tsp sea salt
5 oz bittersweet chocolate (85% cacao or less), chopped fine
Sift flour, cocoa, and baking soda into a medium size bowl. Beat the butter using a mixer until smooth, but not fluffy. Add the brown sugar and granulated sugar, vanilla, and sea salt; beat until fluffy, about 2 minutes. Add flour mixture about 1/2 cup at a time; beat just until blended together. Add the chopped chocolate and mix only enough to distribute. Divide dough in half and place each half on sheet of plastic wrap, forming them into logs, about an inch and a half in diameter. Wrap and place into the refrigerator for several hours or until logs are firm.
Preheat oven to 325. Line 2 baking sheets with parchment paper. Using a sharp knife, cut logs into slices about one-half inch thick. If chunks break off, simply press them back into place. Place onto the parchment paper about one inch apart and bake only one sheet at a time, about 11 to 12 minutes. (You really won't think these cookies are done when they are, because they don't get that familiar dryness around the edges.).
Transfer to a rack; cool completely. These are best eaten still slightly warm, but are still especially good even once they've cooled.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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