Equipment
- Oven
- Mixing Bowl
- Electric Mixer
- Rubber Spatula
- Parchment Paper
- Baking Sheet
- Sharp Knife and Cutting Board
- Cooling Rack
Ingredients
- 1½ cups All-purpose flour
- 2 tbsp Guittard Cocoa Rouge 22/24% Dutched Cocoa Powder (8oz)
- ¾ tsp Sea salt flakes
- ¼ tsp Baking soda
- ½ tsp Baking powder
- 10 tbsp Unsalted butter softened
- ½ cup Coarse raw sugar
- 3 tbsp Granulated sugar
- 1 ½ tsp Vanilla extract
- 3 Guittard 64% Semisweet Dark Chocolate Baking Bar finely chopped
Instructions
- In a small bowl blend together flour, cocoa, salt, baking soda and powder. In a large bowl cream butter and sugars until smooth. Beat in the vanilla then the dry ingredients until the dough comes together. It will be crumbly at first. Mix in the chocolate.
- Divide the dough in thirds and shape into logs by rolling in parchment or plastic wrap to 1-1¼ inch in diameter. Refrigerate about 30 minutes until firm but not hard.
- Preheat oven to 375 °F. Line cookie sheets with parchment. Slice logs into 3/8 inch thick rounds. Place 1-inch apart on pan. Bake 10-12 minutes until they look dry on top and are dry to the touch. Cool on rack. Store in airtight container.