Thursday, November 26, 2009

Double Dark Spice Drops

I joined an email recipe exchange and this is one of the ones I received. Apparently it's a variation on a King Arthur flour recipe, and I've twisted it a bit more to make it easier to make in the UK (no semi-sweet chocolate chips here, sadly). If you like dark chocolate and not-too-sweet, really soft almost-falling-apart cookies, you'll love these.

Double Dark Spice Drops (makes 48 cookies)


125g unsalted butter
1/3 cup granulated sugar
1/4 cup demerara sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1/4 cup unsweetened cocoa
1 large egg
1 teaspoon vanilla
1 1/4 cups unbleached all-purpose flour
150g dark chocolate, chopped


Preheat oven to 190C. Line baking sheets with foil.

Combine the butter, sugars, baking soda, salt, and cinnamon in a mixing bowl. Beat until the mixture is smooth.

Add the egg and vanilla and again beat till thoroughly combined. The mixture will look a bit grainy; that's OK.

Beat in the cocoa.

Add the flour, beating slowly to combine.

Add the chopped chocolate bar, mixing until the pieces are well-distributed.

Drop the dough by teaspoonfuls onto the prepared baking sheets. Space the cookies at least 1" apart.

Bake the cookies for 8 minutes; they should seem barely done. If you attempt to pick an oven-hot cookie off the baking sheet, it'll fall apart. Allow the cookies to cool right on the baking sheet.

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