Dana Treat – Treat Yourself
Why Mess with Perfection?
Posted October 10, 2012
The recipe suggests you use a hand mixer, I used my stand mixer. It also suggests you roll the dough into the desired shape, I thought it was easier to smoosh (technical term) and pat it into shape. I kept patting the scraps out over and over again to maximize the number of cookies and they lost their height but not their taste.
2¼ cups flour
¾ tsp. baking soda
¾ tsp. kosher salt
16 tbsp. (2 sticks) unsalted butter, softened
¾ cup packed dark brown sugar
¾ cup sugar
1 tsp. vanilla extract
4 egg yolks
9 ounces bittersweet chocolate, roughly chopped
Preheat the oven to 375ºF. Whisk together the flour, baking soda, and salt in a bowl; set aside. Combine butter, both sugars, and vanilla in a large bowl; beat on medium-high speed with a hand mixer until smooth and fluffy, about 3 minutes. Add yolks two at a time, beating after each addition; add dry ingredients; beat on low speed until just combined. Transfer dough to a work surface; divide into 3 equal pieces. Flatten each into a 4″ x 6″ rectangle; wrap in plastic wrap. Chill for 30 minutes.
Place one dough rectangle on flour work surface; sprinkle with half the chocolate. Top with another rectangle, sprinkle with remaining chocolate, and cover with last rectangle. Using a floured rolling pin, flatten rectangles into a 9″ x 6″ x 1½” rectangle. Using a 2″ round cutter, cut out cookies; transfer to parchment paper-lined baking sheets, spaced 3″ apart. Gather scraps, reroll into a 1½” thick disk; cut out more cookies. (See headnote.) Bake, rotating baking sheets halfway through cooking, until lightly browned and set, about 15 minutes.
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