Oh my, if you love chocolate you will love this cookie. It is sooo good. I had to stop myself from eating the dough.
Baking: From My Home to Yours by Dorie Greenspan
- 2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 tablespoons instant espresso powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 3/4 stick (6 tablespoons) unsalted butter at room temperature
- 1 cup sugar
- 2 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract (I used vanilla paste)
- 1 c. chopped almonds, blanched or unblanched (I used unblanched)
- 4 oz. bittersweet chocolate, coarsely chopped, or 3/4 c. store-bought mini chocolate chips (I used chopped milk chocolate)
- Sugar for dusting
Center a rack in the oven and preheat the oven to 350º F. Line a baking sheet with parchment or a silicone mat.Sift together the flour, cocoa, espresso powder, baking soda, baking powder and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed until pale, about 2 minutes; the mixture may be crumbly. Scrape down the sides of the bowl, add the eggs and vanilla and beat for another 2 minutes; don’t worry if the mixture looks curdled. Reduce the mixer speed to low and mix in the dry ingredients in 3 additions, mixing only until a dough forms. Scrape down the sides of the bowl. Mix in the chopped nuts and chocolate, then turn the dough out onto a work surface and knead in any dry ingredients that might have escaped mixing.
Divide the dough in half. Working with one half at a time, roll the dough into 12 inch long logs. Flatten both logs with the palm of your hand so that they are 1/2 to 1 inch high, about 2 inches across and sort of rectangular, then carefully lift the logs onto the baking sheet. Sprinkle each log with a little sugar.