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Bittersweet Chocolate Slices
1 oz. unsweetened chocolate or 2 oz. bittersweet chocolate coarsely chopped
3/4 cup sugar, divided
1 cup all purpose flour
1/2 cup unsweetened cocoa
1/8 teaspoon salt
1/8 teaspoon baking soda
9 tablespoons unsalted butter, cut up, slightly softened
2 tablespoons milk
1/2 teaspoon vanilla extract
powdered sugar
1. Pulse chocolate and half of the sugar in food processor until coarse crumbs form. Add remaining sugar, flour, cocoa, salt and baking soda; pulse to combine. Add butter; pulse several times. Combine milk and vanilla in small bowl. With processor running, add milk mixture; process until mixture clumps around blade or sides of bowl. Place dough on counter; knead a few times to blend dough.
2. Form dough into 9-inch log 1-3/4 inches in diameter. Cover and refrigerate 4 hours or up to 2 days.
3. Heat oven to 350. Line baking sheets with parchment paper. Cut dough into 1/4 inch slices; place 1 inch apart on baking sheet. Bake 12 - 15 minutes. (Cookies will puff up and deflate; they're done about 1-1/2 minutes after they deflate.)
4. Slide cookies with parchment onto wire racks; cool completely. Sprinkle with powdered sugar. (Cookies can be made 1 week ahead. Store in an airtight container.)
About 3 dozen (2-3/4 inch) cookies
I see Salted Peanut utter Toffee Thumbprint cookies and Gooey Turtle Bars. Was that what you were looking for? It's alot of typing and I want to make sure I get the right one.
Sally