Dorie's Dark and Stormy Cookies

Submitted by Busters friend

"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."

 

• Ready In: 39mins
• Ingredients: 9
• Yields: 3 dozen

ingredients

• 1 1⁄4 cups flour
• 1⁄3 cup Dutch-processed cocoa powder
• 1⁄2 teaspoon baking soda
• 1⁄2 cup unsalted butter, at room temperature (plus 3 Tbsps.)
• 2⁄3 cup light brown sugar, packed
• 1⁄4 cup granulated sugar
• 1 teaspoon vanilla
• 1⁄2 teaspoon sea salt
• 5 ounces bittersweet chocolate, chopped into small bits

directions

1. 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.
2. 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.
3. 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.
4. 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.

Reviews

[Susan K.]

Truly a chocolate connoisseur's cookie! I made these for a cookie exchange last week and I have been getting emails all week asking for the recipe. To top that, my picky son has asked me to make them again, twice, and he has a very jaded palate! I love how dense and not-too-sweet they are. I made them with Valrhona dark chocolate...heaven!! Thanks!!