April 22, 2008
This is an egg less cookie with a nice sandy texture. They were easy to make. I liked how the sandy texture combined with the chocolate. I baked one log and saved the second for baking a couple days later. The family enjoyed these.
1 1/4 cups AP flour
1/3 cup Dutch processed cocoa powder
1/2 tsp baking soda
1 stick plus 3 Tbs butter at room temperature
2/3 cup packed light brown sugar
1/4 cup sugar
1/4 cup tsp fine sea salt or 1/4 tsp fleur de sel
1 tsp vanilla extract
5 ounces bittersweet chocolate (I used Guittard bittersweet) chopped finely (the finer the chop the better the results will be in the cookie).
Sift the flour, cocoa and baking soda together and set aside.
Beat butter on medium speed until soft and creamy. Add both sugars, salt, and vanilla and beat for 1 minute.
Add dry ingredients and mix until incorporated. The dough will be crumbly. Mix the dough minimally to maintain the sandy texture.
Add the chocolate pieces and mix. Divide the dough in half and shape into logs 1 1/2 in diameter, and wrap in plastic wrap and refrigerate for 2 hours or freeze up to a month.
Slice with a sharp knife into 1/2 inch rounds or squares.
Bake at 325 F for 12 minutes. The cookies will not look or feel done.
Transfer to cooling rack.