Ingredients
·
2
cups all-purpose flour
·
1/3
cup unsweetened Dutch-process cocoa powder
·
1/2
teaspoon baking powder
·
1/2
teaspoon salt
·
2
sticks (1 cup) unsalted butter, softened
·
1/2
cup granulated sugar
·
1
large egg
·
1
teaspoon vanilla
·
5
oz fine-quality semisweet or bittersweet chocolate (not unsweetened), finely
chopped
·
1/2
cup hazelnuts or sliced almonds, finely chopped (not in a food processor)
·
1
1/2 cups confectioners sugar for coating
Directions
·
Whisk
together flour, cocoa, baking powder, and salt in a bowl until combined.
·
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. Add
egg and vanilla, beating until combined. Reduce speed to low, then add flour
mixture and mix until combined well. Add chocolate and nuts and mix until just
combined. Cover bowl with plastic wrap and chill dough until firm, about 30
minutes.
·
Put
oven racks in upper and lower thirds of oven and preheat oven to 325°F.
·
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.
Make more cookies in same manner, arranging them 2 inches apart on ungreased
baking sheets.
·
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. Recoat cookies with confectioners sugar.
Link intructions: http://www.dressup24h.com/game/6585/Bittersweet-Chocolate-Cookies.html
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