This is a Doris Greenspan recipe. I bought her cookbook this summer and paging through it, this recipe didn’t really jump out to me. But Melissa brought these to Techluck (BM tech dept’s weekly vegetarian potluck), and I was impressed. I am usually not into chocolate cookies—but these don’t really taste like it. They taste more like shortbread- with melty chocolate bits in it. Check out my new section- Just the Tips– for tips on shaping the dough into logs. Doris uses a paper towel roll to help the log keep its shape in the fridge. If I was just refrigerating it- I would have followed Melissa’s lead- and instead of using this method, just flatten all sides and make square cookies. But because I was freezing the dough- I used the paper towel roll method. It was actually very easy because dough so crumbly and dry. This was my first time freezing dough, and I wasn’t sure how it would compare– but it worked like a charm.
1-1/4 cup flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1 stick plus 3 tablespoons unsalted butter (11 tablespoons), softened
2/3 cup packed light brown sugar
1/4 cup sugar
1/2 tsp fleur de sel, or 1/4 tsp fine sea salt
1 tsp vanilla extract
5 oz bittersweet chocolate, chopped or 3/4 cup mini choc chips
Sift flour, cocoa and baking soda together.
Working w. a mixer, beat butter on medium until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.
Pour in flour mixture. Can cover w. a kitchen towel so the flour doesn’t fly. Pulse mixer at low speed about 5 times, a second or two each time. Look at it—still lots of flour pulse a couple more times; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — try to work dough as little as possible once the flour is added. It’s ok if dough is crumbly. Toss in the chocolate pieces and mix only to incorporate.
Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. (Check out new section- Just the Tips– for tips on this. I didn’t divide in half- just rolled it all in one paper towel roll.) Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)
Getting ready to bake: Center a rack in the oven and preheat the oven to 325° Line two baking sheets with parchment or silicone mats (i fit mine all one way baking sheet- something i consider a major bonus). Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about one inch between them. Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.