Dorie Greenspan's "Korova Cookies"
Adapted from Pierre Herme, Paris
|1 1/4 cups all-purpose flour
1/3 cup Dutch-processed cocoa powder
½ tsp. Baking soda
1 stick plus 3 TBS unsalted butter, at room temperature
2/3 cup packed light brown sugar
1/4 cup sugar
½ tsp fleur de sel OR 1/4 tsp fine sea salt
1 tsp pure vanilla extract
5 ounces bittersweet chocolate, chopped into small bits
1. Sift the flour, cocoa and baking soda together
and keep close at hand. Put the butter in the bowl of a mixer fitted
with the paddle attachment and beat on medium speed until the butter
is soft and creamy. (Alternatively, you can do this and all subsequent
steps by hand, working with a sturdy rubber spatula.) Add both sugars,
the salt and vanilla extract and beat for another minute or two.
Reduce the mixer speed to low and add the sifted dry ingredients.
Mix only until the dry ingredients are incorporated the dough
will look crumbly, and that's just right. For the best texture,
you want to work the dough as little as possible once the flour
is added. Toss in the chocolate pieces and mix only to incorporate.
2. Turn the dough out onto a smooth work surface and
squeeze it so that it sticks together in large clumps. Gather the
dough into a ball, divide it in half, and working with one half
at a time, shape the dough into logs that are 1 ½ inches
in diameter. (Cookie dough logs have a way of ending up with hollow
centers, so as you're shaping each log, flatten it once or twice
and roll it up from one long side to the other, just to make certain
you haven't got an air channel.) Wrap the logs in plastic wrap and
chill them for at least 1 hour. (Wrapped airtight, the logs can
be refrigerated for up to 3 days or frozen for 1 month.)
3. Center a rack in the oven and preheat the oven
to 325 F. Line two baking sheets with parchment paper and keep them
close at hand.
4. Working with a sharp thin-bladed knife, slice the
logs into rounds that are ½ inch thick. (Don't be upset if
the rounds break; just squeeze the broken-off bit back onto the
cookie.) Place the cookies on the parchment-lined sheets, leaving
about 1 inch spread space between them.
5. Bake only one sheet of cookies at a time, and bake
each sheet for 12 minutes. The cookies will not look done, nor will
they be firm, but that's just the way they should be. Transfer the
baking sheet to a cooling rack and let the cookies stand until they
are only just warm or until they reach room temperature it's
your call. Repeat with the second sheet of cookies.
KEEPING: The dough can be made ahead and chilled or
frozen. If you've frozen the dough, you needn't defrost it before
baking just slice the logs and bake the cookies 1 minute
longer. Packed airtight, baked cookies will keep at room temperature
for up to 3 days.
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