Cookies: In a heatproof bowl (preferably stainless steel), placed over a
saucepan of simmering water, melt the chocolate (can also melt the chocolate in
the microwave). Set aside and let cool to room temperature.
In a separate bowl, whisk
(or sift) the flour with the baking powder and salt.
In the bowl of your electric
stand mixer, fitted with the paddle attachment
(or with a hand mixer), beat
the butter until creamy and smooth. Add the sugar and vanilla extract and beat until light and fluffy (about 2
minutes). Add the egg and beat until well blended. Scrape down the sides
and bottom of your bowl as needed. Add
the flour mixture and beat just until incorporated.
Divide the batter
in half (260 grams each) and place one half of the batter back into the bowl of your
electric mixer. Add the melted chocolate and beat until
Place the vanilla
batter on a sheet of parchment or wax paper. Shape it into a log that is about 6
x 2 inches (15 x 5 cm). Next, place the chocolate batter next to the vanilla
batter and shape into a 6 x 2 inch (15 x 5 cm) log. Then marbleize the two
batters by gently kneading the two batters together (see video). Finally, shape the batter
into an 8 x 2 1/2 inch (20 cm) log. Wrap in plastic wrap and refrigerate the log
until firm (3 to 4 hours or overnight). (The log can also be frozen for about
When you're ready
to bake the cookies, preheat your oven to 375 degrees F
(190 degrees C). Line a baking sheet with
parchment paper. Remove the log from the refrigerator and place on a cutting board. With a sharp knife cut the
log into 1/4 inch
(.50 cm) thick
slices. Place on your prepared baking sheet, spacing about 2 inches (5 cm)
apart. Bake for about 8 - 10 minutes
or until the cookies are just firm around the edges but still a little soft in the
center. Remove from oven and place on wire rack to cool.
Baked cookies can
be stored in an airtight container about five days or they can be frozen.
Makes about 30 cookies.
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