I made a version of these addictive chocolate cookies in culinary school. Rolling the dough in two kinds of sugar creates a crackled appearance when the cookies spread as they bake. Since chocolate is the main ingredient, they’re an ideal way to showcase an artisanal product like Fair Trade-Certified chocolate.
1/2 cup all-purpose flour
1/4 cup whole wheat pastry flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 packed brown sugar
2 tablespoons butter, softened
6 ounces Fair Trade-certified dark chocolate, chopped and melted
3 tablespoons strong brewed coffee
1/2 teaspoon vanilla extract
1 large egg
1 large egg white
Combine first 4 ingredients in a medium bowl; stir with a whisk.
Place brown sugar and butter in a large bowl; beat with a mixer until light and fluffy. Beat in melted chocolate, coffee and vanilla. Gradually beat in egg and egg white. Gradually beat in flour mixture. Chill dough 1 hour.
Preheat oven to 350 degrees F.
Fill a small, shallow bowl with granulated sugar; fill a second shallow bowl with powdered sugar. Roll dough into 1-inch balls. Roll each ball in granulated sugar, then in powdered sugar. Place 2 inches apart on 2 cookie sheets lined with parchment paper. Bake at 350 degrees F for 5 minutes. Rotate cookie sheets; bake 5 minutes or until cookies are set. Cool 2 minutes on pans. Transfer to wire racks; cool completely.
Makes 2 dozen cookies
Need more Valentine's Day inspiration? Check out these recipes from our friends at Food Bloggers Los Angeles:
FBLA Chocolate Party 2014 Recipe and Resource Links
- Chocolate Petit Fours — Christina Conte of Christina’s Cucina
- Chocolate Brownie Quick Bread — Dorothy Reinhold of Shockingly Delicious
- Mocha Truffle Bars — Valentina of Cooking On The Weekends
- Pain au Chocolat and Cro-Nut Hearts — Jude at Two Broads Abroad
- Vegan Nutella Fudge — Alanna Waldron of Eat Real Food
- Chocolate Red Wine Tart — Nancy Buchanan of A Communal Table
- Brownie Buttons — Judy Weintraub of Bumbleberry Breeze
- Blood Orange-Champagne Creme Brûlée — also from Valentina of Cooking on the Weekends
- Vintage Lemon Pudding Cake — Leslie Macchiarella of Bake This Cake
- Game Day Chili — Erika Kerekes of In Erika’s Kitchen
- Tamales with Chocolate Mole Sauce — Patricia Rose of Fresh Food in a Flash
- Amaretto Sauce/Dressing on Spinach-Berry Salad — Ellen Rosentreter of Within My Means
- Deviled Eggs — Patti Londre from Worth the Whisk
- Chinese New Year Slaw — Nancy Eisman of Adventures with Nancy Rose
Champagne/Sparkling Wine Recommendations
- Jaume Serra Cristalino Brut Cava ($7 “but tastes like $20+”) — Andrew Wilder of Eating Rules
- NV Presto Prosecco Brut ($10-$12), a “price performer” — Alison Ashton of NOURISH Evolution
- Brut Roederer Estate Mixed Vintage ($20) — Jennifer Daskevich of A Little Gourmet Everyday
- Colbert Eco Brut (sugar-free organic sparkling wine; $25) — Caren Magill of The Fit Habit
- Barefoot Bubbly Brut Cuvée ($10.99). “When serving mimosas there is no need to buy expensive bubbly, but naturally you don't want to serve your guests headache-inducing sparkling wines or champagne either. The Brut Cuvée is Barefoot's most traditional bubbly and tastes of green apple and jasmine with hints of kiwi and peach flavors which bubble up for a crisp finish and, in my opinion, make a delightful Mimosa,” said Priscilla Willis of She’s Cookin’.