3/4 pound unsalted butter, at room temperature
one cup sugar, and additional for sprinkling
one teaspoon pure vanilla extract
three 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces excellent semisweet chocolate, finely chopped
Directions:
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and one cup of sugar until they are combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape in to a flat disk. Wrap in plastic and chill for 30 minutes.
When the cookies are cold, place them on a baking sheet lined with parchment paper. Put three ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it along with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is melted. Add the remaining chocolate and permit it to sit at room temperature, stirring often, until it is smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
Roll the dough 1/2-inch thick and cut with a three by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for twenty to 25 minutes, until the edges start to brown. Permit to cold to room temperature.
Drizzle 1/2 of each cookie with chocolate to coat it.
No comments:
Post a Comment