Chocolate Cookies
This is a light and crisp version of a chocolate sugar cookie. It is important to use the best quality of bittersweet chocolate you can find. Use either morsels or chopped from a block of chocolate. If you have trouble finding bittersweet chocolate, semi-sweet will work fine as well.
Yield: One dozen cookies, depending on size of cutter.
Ingredients:
6 ounces bittersweet chocolate
8 ounces (1cup) unsalted butter
8 ounces (1 1/4 cup) granulated sugar
1 large egg
1 teaspoon pure vanilla extract
11 ounces (2 1/2 cups) all purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
Directions:
- Melt bittersweet chocolate over a double boiler, or in the microwave.
- In a mixer, cream together butter and sugar until mixture is light and fluffy.
- Add egg and vanilla, mix together on medium speed.
- Add melted chocolate while mixer is on low speed.
- Sift flour, salt and baking soda together. Add to mixture in two equal parts, scrape after each addition.
- Mix until dough comes together, being careful not to over mix.
- Turn out dough onto a lightly floured surface to prevent dough from sticking.
- Form the dough into a ball, wrap in plastic wrap and chill for 30 minutes.
- Roll out dough between two pieces of parchment paper. Roll to approximately 1/4 inch thick.
- Refrigerate dough before cutting out cookies for at least one hour.
- Cut out cookies and chill right before baking.
- Preheat oven to 350 degrees.
- Bake for approximately 10 minutes or until cookies are firm to the touch.
- Let cookies cool before decorating.
Hot Tip:
You can make dough up to 2 weeks ahead of time. The best method for storage is to roll dough out into sheets before freezing and wrap in plastic wrap.
