These are chewy, heavenly fragrant and meant to be eaten warm.
If you happen to have an empty paper-towel cardboard tube on hand, wrap your cookie-dough log in parchment paper, then gently shove it into the tube; this will help the dough keep its shape for slicing.
Make Ahead: The dough needs to be refrigerated for at least 30 minutes or up to 5 days; it can be frozen for up to 3 months.
SERVINGS:
Tested size: 24 big cookies
INGREDIENTS
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1 teaspoon instant espresso powder
- 3/4 teaspoon ground cinnamon
- 2 cups plus 2 tablespoons flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1/2 teaspoon kosher salt
- One 9-ounce block bittersweet chocolate
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
DIRECTIONS
Melt the butter in a small saucepan over medium-low heat. Stir in the instant espresso powder and cinnamon until well incorporated. Let cool while you prep the dry ingredients.
Whisk together the flour, baking soda, cornstarch and salt in a medium bowl. Break up the chocolate into small chunks and shards.
Pour the still-warm butter mixture into the bowl of a stand mixer or handheld electric mixer.
Add the brown and granulated sugars; beat on low speed until well blended, then add the eggs, one at a time, beating to incorporate after each addition. Add the vanilla extract, then stop the mixer.
Add the flour mixture; use a spatula to fold it in, then beat on low speed for 2 minutes or until a shiny, soft dough forms and pulls away from the bowl. Add the chocolate; beat for about 20 seconds or until evenly distributed.
If you plan to bake soon as you can, cover the dough and refrigerate for at least 30 minutes. If you wish to store the dough for future use, transfer it to a sheet of parchment paper, shaping the dough into a log that’s about 2 1/2 inches thick (or see the headnote above). Wrap and fold with the paper, then wrap tightly in plastic wrap. Label with date and baking temperature and time; refrigerate for up to 5 days or freeze for up to 3 months.
When ready to bake, preheat the oven (or toaster oven, for a small batch) to 325 degrees. Line a baking sheet with parchment paper or a silicone liner.
Unwrap and cut the dough crosswise into 3/4 inch slices. Space them at least 2 inches apart on the sheets. Bake (middle rack, one at a time) for 14 minutes; the cookies will look soft and not quite browned on top. Let them cool on the sheet for 5 minutes before serving or transferring them to a wire rack to cool completely.
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