Today, I'm studying the declension of irregular IR verbs in French - oh, joy - and baking cookies. Quite good cookies, too. Didn't use the sanding sugar, but hey, sometimes you've got to rough it.
Grammy's Chocolate Cookies - from Martha Stewart
Chewy, with solid chocolate flavor - makes about 35-40
2 cups plus 2 tablespoons all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
Sanding sugar, for rolling
1. Sift together flour, cocoa powder, baking soda, and salt into a bowl.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes.
Add eggs and vanilla, and beat to combine.
Chill until firm, about 1/2 hour.
3.Heat oven to 350°F.
Shape dough into 1 1/2 inch balls.
Roll each ball in sanding sugar.
Place on baking sheets lined with parchment paper, about 1 1/2 inches apart.
Bake until set, 10 to 12 minutes, rotating halfway through.
Transfer to a rack to cool for 5 minutes.
Transfer cookies from baking sheet to wire rack.
Cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week.
No comments:
Post a Comment