Bittersweet Chocolate Cookies

 

Ingredients:

2

Cup

All-Purpose Flour

1/3

Cup

Unsweetened Cocoa Powder

Tsp

Baking Powder

Tsp

Salt

1

Cup

Butter, Softened

Cup

Sugar

1

 

Large Egg

1

Tsp

Vanilla

5

Oz

Semisweet Or Bittersweet Chocolate, Finely Chopped

Cup

Hazelnuts Or Almonds, Finely Chopped

1-1/2

Cup

Confectioners Sugar For Coating

Directions:

Stir together flour, cocoa, baking powder, and salt in a small bowl until combined.

Nuts can be finely chopped by hand OR by pulsing the nuts a few seconds at a time in a food chopper or food processor, until finely chopped but not pasty.

Beat together butter and sugar in a large bowl with an electric mixer on medium-high until light and fluffy, about 2 minutes. Add egg and vanilla, beating until combined. Reduce speed to low and add the flour mixture mixing until well combined. Stir in the chocolate and the nuts and mix until just combined. Cover the bowl with plastic wrap and chill for about 30 minutes.

Preheat oven to 350F.

Roll a tablespoon of dough into a 1 ball, the flatten slightly to form a disk with the palm of your hand. Coat with confectioners sugar and place on an ungreased cookie sheet, 2 apart. Repeat with all the dough. Bake cookies until they puff up and crack slightly, about 8-10 minutes. Transfer to wire racks to cool. Recoat cookies with confectioners sugar.

 

Yields

5 dozen

 

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