JEFFREY'S CHOCOLATE SUGARSNAPS

Makes about 4 dozen 2 1/4- inch cookies

Ingredients:

1 cup   all-purpose flour

2 tablespoons strained, unsweetened Dutch-processed cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, slightly firm

1 cup granulated sugar, divided

1/2 cup lightly packed dark brown sugar

2 large eggs

10 ounces Callebaut semisweet chocolate, melted

1 teaspoon pure vanilla extract

Procedure:

MAKE THE DOUGH:  Strain together the flour, cocoa powder, baking powder and salt.  Set aside.

In the large bowl of an electric mixer fitted with the paddle attachment, mix the butter on medium speed until creamy and lightened in color.  Add 2/3 cup of the granulated sugar in a steady stream, mixing to combine.  Add the brown sugar and mix until smooth. Reduce the mixer speed to low and add the eggs, one at a time, mixing to blend and scraping down the side of the bowl as needed.  Blend in the vanilla extract and the chocolate. 

Add the dry ingredients in two additions and mix just until blended.  Loosely cover the dough with plastic wrap and chill for 30-40 minutes.

SHAPE THE DOUGH:

Position the shelves to the upper and lower thirds of the oven.  Preheat oven to 375º.  Line the jelly roll pans with baking parchment.

Place the remaining 1/3 cup of sugar in a low, flat dish (such as a pie plate).  Shape the dough into small walnut-sized balls and roll in the sugar to coat.  Place on the prepared pans about 1 1/2 inches apart.  Bake for 8 - 9 minutes for chewy cookies or 10 - 11 minutes for crispy cookies. 

Remove from the oven and let rest on the pan for 10 minutes. Using a thin metal spatula, remove the cookies from the pan and transfer to cooling racks.

Copyright @ 1997 by Carole Walter, CCP 

   Copyright 2008

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