Cook the Book: Chocolate Chunkocino Cookies

Name: Cook the Book: Chocolate Chunkocino Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 28
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 340 grams bittersweet chocolate, cut into chunks, such as Valrhona Caraibe (66%); 118 milliliters firmly packed dark brown sugar; 2 Tbsps cacao nibs, such as Scharffen Berger; 1 large egg, at room temperature; 355 milliliters all-purpose flour; 1 Tbsp finely ground coffee, such as French or Italian roast; 0 teaspoons salt; 118 milliliters sugar; 118 milliliters (1 stick) unsalted butter, at room temperature, cut into pieces; 1 teaspoon vanilla extract

Cook the Book: Chocolate Chunkocino Cookies might be just the dessert you are searching for. One portion of this dish contains roughly 2g of protein, 8g of fat, and a total of 158 calories. This recipe serves 28. This recipe covers 3% of your daily requirements of vitamins and minerals. If you have baking soda, vanillan extract, firmly brown sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Sat aside about 1/2 cup of the chocolate chunks for later use.

Ingredients you will need

Chocolate Chunks

Whisk the flour, baking soda, and salt together in a small bowl to aerate and combine; set aside.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

In the bowl of a stand mixer, beat the butter with the flat paddle attachment on medium-high speed until creamy, about 2 minutes.

Ingredients you will need

Butter

Equipment you will use

Stand Mixer

Bowl

Add both sugars gradually and continue beating on high speed until light and fluffy, about 2 minutes more, scraping down the bowl once or twice; beat in the nibs, ground coffee, and vanilla. Beat in the egg.

Ingredients you will need

Ground Coffee

Vanilla

Egg

Equipment you will use

Bowl

Add the flour mixture, mixing just until some floury streaks still remain.

Ingredients you will need

All Purpose Flour

Add the larger amount of chocolate chunks and beat until just combined. Chill the dough for at least 2 hours or overnight. The dough may be frozen for up to 1 month, wrapped well in plastic and placed in a zipper-top plastic bag; defrost in the refrigerator overnight before proceeding.

Ingredients you will need

Chocolate Chunks

Dough

Equipment you will use

Ziploc Bags

Position racks in the upper and lower third of the oven. Preheat the oven to 325°:F. Line 2 jelly-roll pans with parchment paper; set aside.

Ingredients you will need

Jelly

Roll

Equipment you will use

Baking Paper

Oven

Drop by generously rounded tablespoon (I use a Zeroll #40 scoop) 2 inches apart on the prepared pans. Using the reserved chocolate chunks, press pieces of chocolate on top of each cookie.

Ingredients you will need

Chocolate Chunks

Chocolate

Bake for 10 to 12 minutes, until light golden brown. The cookies will be a little soft in the center and firmer around the edges. Cool on the pans set on racks for 5 minutes, then slide the parchment onto the racks to cool the cookies completely. Store at room temperature for up to 3 days in an airtight container in single layers separated by parchment paper.

Ingredients you will need

Equipment you will use

Baking Paper

Oven