normally, i really struggle with cookies. i don't know why; they're supposed to be easy, right? i mean, kids make them. why not me?ingredients
1 3/4 c + 1 T flour
1/2 c + 1 T cocoa powder
3/4 c sugar (i used half white, half rapadura)
3/4 t baking powder
1 t vanilla extract
8 oz chopped bittersweet chocolate
8 oz unsalted butter, room temp
3/4 t sea salt (i probably doubled this)
note: i halved the recipe and it made about 35 small cookies.
directions
mix together flour, cocoa & baking powder.
in a separate bowl, combine butter & sugar and mix until smooth.
add the flour in thirds, beating after each addition.
add chocolate, vanilla & salt and mix. don't overmix!!
halve the dough.
put half on a lightly floured surface, and roll the dough into a log shape, about 1/2 inch radius.
you'll need to squeeze the dough together a bit before you start rolling -- it's pretty crumbly -- and keep squeezing as you roll, so the little air pockets formed by the chocolate chunks don't collapse your log.
repeat w/ the other half of the dough.
wrap the logs in plastic wrap (separately) and refrigerate for at least an hour. (you can leave them like this overnight if you like, too.)
preheat oven to 300F. line baking sheet with parchment paper.
cut the logs into approx. 1/4 inch thick disks. put the disks on the paper. these don't really expand, so they can be close together.
bake for about 15 to 20 minutes.
cookies should still be soft when you take them out -- they'll get harder as they cool. actually, they'll probably need to be softer than you think they should be in order to get that great, mouth-melty texture that's the whole reason for making shortbread in the first place.
maybe this is the beginning of a new era of cookie-success.
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