each
for this cookie when that next chocolate craving hits. This rich and
buttery tasting cookie
is adapted from a recipe in Regan Daley's 'In the Sweet Kitchen' and combines the
subtle flavor of Dutch-processed cocoa powder with sweet white chocolate
chips. While perfect with a tall glass of cold milk, its soft texture also makes it the
perfect cookie for homemade ice cream sandwiches.
This
dough freezes beautifully so you can enjoy freshly baked cookies on demand. Shape the dough into 1 inch (2.54 cm) balls, place on a parchment lined
baking sheet and put in the freezer until the cookies are frozen. Remove the
baking sheet from the freezer, place the frozen cookie balls in a freezer bag,
and return to the freezer. When you want these cookies, simply place the cookie
balls on a parchment lined baking sheet, preheat the oven, and then bake as
directed.
Preheat
oven to 350 degrees F (177 degrees C) and place rack in center of oven.
Line two baking sheets with parchment paper.
In the bowl of your electric mixer
(or with a hand mixer),
cream the butter and sugars until
light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat
until incorporated. First sift
together the cocoa powder, flour, baking powder, and salt and then add to the
butter and egg mixture. Mix just until incorporated. Fold in the the
chocolate chips.
Using a small ice
cream scoop or two spoons, place about 1 1/2 tablespoons of batter on the
prepared baking sheet, spacing about 2 inches (5 cm) apart.
Bake for approximately 8 minutes or until the
the cookies are still soft in the center but are firm around the edges.
Remove from oven and let cookies cool on baking sheet for about
5 minutes before removing the cookies to a wire rack to cool completely.
Makes about 24 - 3
inch round cookies.
1/2 cup (113 grams) unsalted
butter, room temperature
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