Friday, February 17, 2012
salted chocolate cookies
i made these the other day for a small event. They are reeeeally good. Be sure to use high quality dark chocolate & cocoa, and Maldon salt for the tops. I forgot to take photos of the dough and finished cookies so the 2 baking sheet shots above are Molly Wizenberg's, from Orangette.
The recipe was adapted by Molly Wizenberg from two other recipes: One by Elizabeth Prueitt and Chad Robertson, co-owners of Tartine Bakery and Café in San Francisco & co-authors of Tartine Bread and Tartine, and the other by Renee Erickson, chef at Boat Street Café in Seattle. Quel pedigree.
Salted Chocolate Cookies
This dough tastes best - and is easiest to work with - when it’s been allowed to rest in the fridge for a day or so before baking.
225 grams (8 ounces) bittersweet chocolate, coarsely chopped
155 grams (1 ¼ cups) all-purpose flour
50 grams (½ cup plus 2 Tbsp.) unsweetened cocoa powder
2 tsp. baking powder
115 grams (8 Tbsp.) unsalted butter, at room temperature
225 grams (1 cup plus 2 Tbsp.) sugar, plus more for rolling the logs
2 large eggs
¼ tsp. table salt
1 tsp. vanilla extract
75 ml (1/3 cup) whole milk
Maldon salt, for finishing
Pour water into a saucepan to a depth of about 2 inches. Bring to a simmer. Put the chocolate in a heatproof bowl that will rest securely on the rim of the saucepan, and place it over – not touching – the simmering water. (Make sure that the bowl is completely dry before putting the chocolate into it, and take care that no moisture gets into the chocolate. Moisture will cause it to seize.) Heat, stirring occasionally, just until the chocolate melts and is smooth. Remove from the heat and set aside to cool.
In a medium bowl, whisk together the flour, cocoa, and baking powder. Using a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy. Slowly add the sugar, and continue to beat until the mixture is completely smooth and soft, stopping to scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs one at a time, mixing well after each addition. Beat in the salt and the vanilla, and then add the melted chocolate, beating to incorporate. Add the milk, and beat until combined. Finally, add the flour mixture and beat on low speed until just incorporated. The dough will be quite thick and stiff.
Depending on what size cookie you’d like to wind up with, divide the dough into 2 or 4 portions. Put each portion on a large piece of plastic wrap, and shape into a log, using the wrap to help you smoosh, roll, and smooth it. Twist the ends to seal. Chill overnight. (If you’re into advance planning, the dough can probably be kept in the fridge for at least a week, or frozen for longer keeping.)
When you’re ready to bake the cookies, preheat the oven to 350°F, and line a baking sheet with parchment paper.
Put another sheet of parchment paper on your work surface. Take a spoonful or two of sugar, and pour it onto the parchment, making a ridge of sugar of approximately the same length as your dough logs. Remove a log from the fridge, unwrap it, and roll in the sugar to evenly coat. Using a thin, sharp knife, slice the dough into ¼- to 1/3-inch slices. (If you’re making small cookies, the 1/3-inch thickness is best.) Lay the slices on the baking sheet, leaving about 2 inches between each cookie. Sprinkle each cookie with a few flakes of Maldon salt.
Bake for 10 minutes, or until the top of the cookies looks set but still feels a little soft to the touch. Transfer to a wire rack, and leave the cookies on the pan to cool. Repeat with remaining dough.
Note: These cookies will keep at room temperature for several days.
Yield: a lot -about 3 dozen