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Tuesday, February 3, 2009

Double-Chocolate Cookies

I found this recipe lying around in my giant stack of recipes to someday make, so I decided to try it out. Originally from SF Chronicle, it called for milk and dark chocolate, but since I didn't have milk chocolate nor am I a huge fan of it, I just added more dark. The result? A sinfully yummy cookie that is sooooo good and not that bad for you!

Oh, and about that 82% butterfat --> Use it, the difference is amazing! Hooray for European butter!

Triple-Chocolate Cookies

Makes 48 cookies

Cocoa power, milk chocolate and dark chocolate give these cookies an intense chocolate taste. A dose of fleur de sel keeps them from being too sweet. The dough is rolled into logs and refrigerated before being cut and baked, so make it at least 3 hours ahead. The dough may crumble a little as you cut the logs. If this happens, push each slice back together. From "Chocolate Obsession" (Stewart, Tabori & Chang, 2005).


1 1/3 cups (7 ounces) unbleached all-purpose flour

1/3 cup plus 1 tablespoon (1 1/2 ounces) unsweetened natural cocoa powder

1/2 teaspoon baking soda

12 tablespoons (6 ounces) unsalted butter with 82% butterfat, at room temperature

1/2 cup (3 1/2 ounces) granulated cane sugar

3/4 cup (4 1/2 ounces) dark brown sugar

1/2 teaspoon pure vanilla extract

1/2 teaspoon fleur de sel in fine grains [I just used plain salt and it was fine]

6 ounces 65% chocolate, roughly chopped


To make the dough: Sift the flour, cocoa and baking soda together into a bowl. Set aside. Put the butter in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until creamy. Add both sugars and the vanilla extract. Sprinkle the salt over the top. Beat on medium speed just until combined.

Reduce the speed to low. Add the dry ingredients in three additions, pulsing the mixer to incorporate each addition before adding the next one. Pulse just until a crumbly dough forms. Add chopped chocolate and mix on low speed until incorporated.

Turn the dough out onto a lightly floured work surface. Knead a few times to incorporate any crumbs. Divide the dough in half. Roll each half into a log about 1 1/4 inches in diameter and 12 inches long. As you roll, gently push the ends toward the center occasionally to prevent air pockets from forming and to keep the logs at an even thickness. Wrap the logs in plastic and refrigerate for at least 3 hours or up to 3 days.

To bake the cookies: Preheat the oven to 325°. Line the bottoms of two 12 x 18-inch sheet pans with parchment paper.

Remove the logs from the refrigerator and unwrap them. Using a sharp knife and a ruler as a guide, slice each log into rounds 1/2-inch thick. If the dough crumbles as you cut it, reshape each slice. Place the rounds on the prepared pans, spacing them 1 1/2 inches apart.

Bake on the middle shelves of the oven, rotating the pans 180° halfway through the baking time, until set but soft enough to hold a slight indentation when pressed with a fingertip, about 14 minutes. Let cool completely on the pans on wire racks.

Store in an airtight container at room temperature for up to 1 week.

Per cookie: 80 calories, 1 g protein, 10 g carbohydrate, 4 g fat (3 g saturated), 8 mg cholesterol, 41 mg sodium, 0 fiber.

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