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Joyce
Chocolate Cookie Dough
2 2/3 cups all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
3/4 teaspoon baking powder (omit if making thumbprints, ball cookies, or spritz
cookies)
1/2 teaspoon salt
2 sticks unsalted butter
1 cup sugar
1 large egg
2 teaspoons pure vanilla extract
1/2 cup chopped white chocolate
1/2 cup chopped toasted hazelnuts
1/2 cup dried cherries
Whisk together flour, cocoa powder, baking powder, and salt in a large bowl.
Beat butter and granulated sugar with a mixer on medium-high speed until pale
and fluffy. Beat in egg and vanilla. Reduce speed to low. Add flour mixture,
and beat until combined.
Once the flour is incorporated according to dough recipe, beat in white
chocolate, hazelnuts, and cherries. Divide dough into 2 pieces. Shape each into
a 10-inch-long triangular shape. Wrap in parchment. Refrigerate until very
firm, about 2 hours.
Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake
at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.