Parisian pastry chef Pierre Herme created this recipe, and Marion Kane printed it in her Toronto Star column.
Kane recommends Cocoa Camino cocoa powder, and so do we!
- 1 1/4 cups all purpose flour
- 1/3 cup unsweetened (dark) cocoa powder
- 1/2 tsp baking soda
- 1/2 cup plus 3 Tbsp butter, at room temperature
- 2/3 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 tsp fleur de sel or 1/4 tsp fine sea salt
- 1 tsp vanilla extract
- 5 oz (150 g) bittersweet or semisweet chocolate, coarsely chopped, or 3/4 cup semisweet mini-chocolate chips
- Into bowl, sift together flour, cocoa and baking soda.
- Working with standing electric mixer fitted with paddle, beat butter on medium speed until soft and creamy.
- Add sugars, salt and vanilla; beat 2 minutes more.
- Turn off mixer and pour in flour mixutre.
- Drape clean towel over top of mixer; pulse at low speed about 5 times for a second or two each time.
- Continuing at low speed, mix about 30 seconds more or until flour disappears into mixture.
- Work dough as little as possible; don’t worry if it’s crumbly.
- Add chocolate; mix just until incorporated.
- Turn dough onto work surface; gather together and divide in half.
- Shape into 2 logs about 1 1/2 inches/4 cm in diameter. Wrap in plastic wrap and refrigerate at least 3 hours.
- Preheat oven to 325F.
- Line 2 baking sheets with parchment paper or silicone mats.
- With sharp knife, slice logs into 1/2 inch/1 cm thick rounds (Don’t worry if they crack; just patch together).
- Arrange on baking sheets, leaving about 1 inch/2 cm between each.
- Bake in oven for 12 minutes—they won’t look done, nor will they be firm.
- Transfer baking sheets to wire rack and allow to cool.
Makes about 3 dozen cookies.