for this Chocolate Cookie when that next chocolate craving hits. This rich and
buttery tasting Chocolate 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 makes it the
perfect cookie for filling with ice cream so you have your own homemade ice cream sandwiches.
Once you have made the chocolate cookie dough, if you do not want to bake
the cookies right away, you can freeze it. In fact, this
dough freezes beautifully which means you can then enjoy freshly baked cookies on demand. Shape the dough into 1 inch (2.5 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
If you are not familiar with Dutch-Processed or Alkalized Unsweetened
Cocoa Powder it is cocoa that has been treated with an alkali to neutralize its acids. Because it
is neutral and does not react with baking soda, it must be used in recipes
calling for baking powder, unless there are other acidic ingredients in
sufficient quantities used. It has a reddish-brown color, mild flavor, and is
easy to dissolve in liquids. Its delicate flavor makes it ideal in baked goods
like European cakes and pastries where its subtle flavor complements other
ingredients. Droste, Lindt, Valrhona, Poulain and Pernigotti are some
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), beat 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
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
- 10 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.
cited may include a link to purchase the referenced book or item on Amazon.com.
Joyofbaking.com receives a commission on any purchases resulting from these
website and the contents are not endorsed or sponsored by the owner of the
"Joy of Cooking" series of books or its publisher Simon & Schuster, Inc.
and is not related to the "Joy the Baker" books and website.
Video icons by Asher.
Content in any form may
not be copied or used without written permission of Stephanie Jaworski,
Joyofbaking.com. Students and non profit educators may use content without
permission with proper credit.