Bittersweet Chocolate Cookies
Serves: 4
Vicente Kshlerin
1 January 1970
Based on User reviews:
46
Spice
61
Sweetness
46
Sourness
43
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Salt1 cup
Granulated Sugar1 large
Egg1 tsp
Vanilla1 cup
Hazelnut1.5 cups
Confectioners Sugar (for coating)Directions:
1
Whisk together flour, cocoa, baking powder, and salt in a bowl until combined
2
Beat together butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld
3
Add egg and vanilla, beating until combined
4
Reduce speed to low, then add flour mixture and mix until combined well
5
Add chocolate and nuts and mix until just combined
6
Cover bowl with plastic wrap and chill dough until firm, about 30 minutes
7
Put oven racks in upper and lower thirds of oven and preheat oven to 325°F
8
Roll 1 scant tablespoon of dough into a 1-inch ball, then flatten slightly with palm of your hand to form a 1/3-inch-thick disk and coat with confectioners sugar
9
Make more cookies in same manner, arranging them 2 inches apart on ungreased baking sheets
10
Bake cookies, switching position of sheets halfway through baking, until they puff up and tops crack slightly, 8 to 10 minutes total, then transfer with a metal spatula to racks to cool completely
11
Recoat cookies with confectioners sugar
12
Whisk together flour, cocoa, baking powder, and salt in a bowl until combined
13
Beat together butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld
14
Add egg and vanilla, beating until combined
15
Reduce speed to low, then add flour mixture and mix until combined well
16
Add chocolate and nuts and mix until just combined
17
Cover bowl with plastic wrap and chill dough until firm, about 30 minutes
18
Put oven racks in upper and lower thirds of oven and preheat oven to 325°F
19
Roll 1 scant tablespoon of dough into a 1-inch ball, then flatten slightly with palm of your hand to form a 1/3-inch-thick disk and coat with confectioners sugar
20
Make more cookies in same manner, arranging them 2 inches apart on ungreased baking sheets
21
Bake cookies, switching position of sheets halfway through baking, until they puff up and tops crack slightly, 8 to 10 minutes total, then transfer with a metal spatula to racks to cool completely
22
Recoat cookies with confectioners sugar