A classic, twice-baked cookie - deep, rich, nutty chocolate with a subtle hint
- 2 cups all-purpose flour
- 1/2 cup cocoa powder, unsweetened
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup butter (1 1/2 sticks), unsalted at room temperature
- 1 cup C&H Pure Cane Granulated Sugar
- 2 eggs, large
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest, finely grated
- 1 cup almonds or hazelnuts, toasted and chopped
- 1/2 cup chocolate chips, semisweet
- Heat oven to 350 degrees F.
- In medium mixing bowl whisk together flour, cocoa powder, baking soda and salt.
- In large bowl, beat together butter and sugar until light and fluffy.
- Add eggs, vanilla extract and orange zest and beat until well blended.
- Stir in flour mixture to form a stiff dough.
- Stir in nuts and chocolate chips.
- Shape dough into a rough ball and place in freezer to chill, about 15 minutes.
- Line a baking sheet with baker’s parchment paper.
- Drop large spoonsful of dough down the length of the sheet, 1 inch from the end.
- Repeat with the remaining dough to form a second strip.
- Using floured fingers, form each strip into a flat log 14 inches long and 2 inches
- Bake for about 25 minutes or until slightly firm to the touch.
- Cool for about 5 minutes, then, cut logs diagonally with a serrated knife into
- Arrange cut-side down on the baking sheet and return to oven until crisp, about
- Cool completely.
Yield: 4 dozen cookies
Recipe and photo credit (used with permission):
C&H Sugar Company, Inc.