Dorie's Dark and Stormy Cookies
Top of the food chain chocolate cookies - not for sissies. Reserved exclusively for those at the top of my chocolate loving circle. Found in the Tribune's Food & Drink Weekly. Oh so delicious. Note: Cook time is for each tray of a dozen cookies.Dough can be made ahead and frozen. Frozen dough doesn't need to be defrosted before baking; just slice logs and bake 1 minute longer. Packed airtight, cookies will keep at room temperature up to 3 days or frozen up to a month.
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INGREDIENTS
Nutrition- 1 1⁄4cups flour
- 1⁄3cup Dutch-processed cocoa powder
- 1⁄2teaspoon baking soda
- 1⁄2
- 2⁄3
- 1⁄4cup granulated sugar
- 1teaspoon vanilla
- 1⁄2teaspoon sea salt
- 5
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DIRECTIONS
- Sift the flour, cocoa and baking soda together in small bowl; set aside. Beat the butter until smooth in bowl of an electric mixer at medium speed. Add the sugars, vanilla and salt; beat 2 minutes. Reduce speed to low; add the flour mixture, mixing until incorporated but still crumbly, and being careful not to overwork the dough. Stir in the chocolate pieces.
- Turn the dough out onto a smooth work surface; squeeze it so that it sticks together in large clumps. (If you need to, it's OK to lightly flour the work surface.) Gather the dough into a ball; divide in half. Shape each ball into a log 1 1/2 inches in diameter. Wrap logs in plastic wrap; chill at least 1 hour.
- Heat oven to 325 degrees. Line two baking sheets with parchment. Gently slice logs into 1/2-inch rounds using a serrated knife (some will crumble; simply press broken bits back onto cookie). Place 1 inch apart on the baking sheets.
- Bake, one sheet at a time, 14 minutes; cookies will not look done or be firm. Cool on pan 5 minutes; transfer to cooling rack. Cool to room temperature.
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