High-quality cocoa powder gives a bright taste to this liver, pieces of dark chocolate and molasses dark brown muscovado sugar. It is added to the cookie dough, and used like topping. The cookies have a soft chewing texture, and here some secrets how to achieve this: first, measure the flour spoon, and do not scoop a glass out of the bag, so as not to seal her; secondly, knead the dough only to evenly distribute all the ingredients without having to re-beat it; thirdly, the dough baked, pre-frozen; and fourth, get cookies from the oven when it is slightly baked. value of one serving: (total 12) Calories 202, total fat 8 g., saturated fats, proteins 3 g, carbohydrates 32 g, fiber, cholesterol mg., sodium mg., sugar g.
The author of the recipe is Shauna Sever, a pastry baker, culinary writer
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Time: 1 hour. 5 minutes. Difficulty: easy Servings: 12 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 and 1/3 Art. (170 gr.) Flour, measured with a spoon
- 1/3 Art. (30 gr.) Cocoa powder
- 1 tsp soda
- 0.5 tsp shallow sea salt
- 6 tbsp. l (90 gr.) Butter, room temperature
- 1 tbsp. (200 gr.) Dark sugar muscovado
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/3 Art. (55 gr.) Chopped dark chocolate (60% -70% cocoa)
Recipes with similar ingredients: premium flour, cocoa, butter creamy, muscovado sugar, eggs, vanilla extract, chocolate bitter
Recipe preparation:
- Cover a 30×42 cm baking sheet with parchment paper.
- Sift flour, cocoa powder, soda and salt.
- Beat in a mixer bowl with a spatula at medium speed butter until creamy. Add 2/3 tbsp. sugar and beat until light light weight, about 3 minutes. Add the egg and vanilla extract and beat until the egg completely does not intervene and the mixture does not become a uniform color, 1 more a minute. Reduce mixer speed to low and gradually mix. flour mixture to knead the dough (do not beat for a long time, otherwise cookies will be dry!). Stir in the chocolate.
- Using a measuring spoon with a volume of 1 tbsp. l put the dough on prepared baking sheets: 12 cookies per baking sheet on equal distance from each other (cookies will not spread much during baking time). Place trays in the freezer to the dough hardened for about 30 minutes.
- In the meantime, set the grill on the middle level of the oven and preheat the oven to 175 ° C.
- Roll the balls of dough in the remaining 1/3 tbsp. Muscovado sugar to completely cover them.
- Bake cookies until it rises a little and the edges will be keep up with parchment but cookies should look a bit unbaked and soft in the center, 10 minutes, trying not to bake him. Cool completely on a baking sheet by placing it on a wire rack. Store in an airtight container at room temperature up to 5 days.
Note
Frozen dough balls can be stored in sealed plastic package in the freezer for 6 months. Bake not defrosting, adding another 1 minute to the baking time.
