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.
Ingredients
- 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 cup 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
- granulated sugar
- powdered sugar
Instructions
- Combine first 4 ingredients in a medium bowl, and stir with a whisk.
- Place brown sugar and butter in a large bowl, and 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℉.
- Fill a small, shallow bowl with granulated sugar, and 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 for 5 minutes. Rotate cookie sheets, and bake 5 minutes, or until cookies are set. Cool 2 minutes on pans. Transfer to wire racks, and cool completely.
Makes 2 dozen cookies.
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