This devilishly rich slice and bake cookie gets an extra helping of chocolate chips over the top.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore working on her new baking cookbook, and as a recipe developer for HungryGoWhere Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.
Read more: Chocoholic: Double Chocolate Icebox Cookies
- Yield:makes about 24 cookies
- Active time: 15 minutes
- Total time:3 hours
- 1 cup (7 ounces) packed light brown sugar
- 12 tablespoons (6 ounces) unsalted butter, softened
- 1/4 teaspoon salt
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups (7 1/2 ounces) all-purpose flour
- 3/4 cup (2 1/4 ounces) cocoa powder
- 1/8 teaspoon baking powder
- 1 1/2 cups mini chocolate chips
Place sugar, butter, and salt in bowl of standing mixer fitted with paddle attachment. Beat on medium speed until creamy, about 1 minute. Mix in egg and vanilla until combined.
Whisk flour with cocoa and baking powder in a small bowl. Reduce mixer speed to low and mix in dry mixture until completely combined.
Place dough onto a 10- by 10-inch sheet of parchment paper and roll up into a cylinder approximately 8-inches long and 2-inches diameter. Twist ends to secure and chill until firm, about 2 hours.
Adjust oven rack to upper-middle and lower-middle positions and preheat oven to 350°F. Line two baking sheets with parchment. Cut dough into 1/4-inch slices and space evenly onto pans, about 12 per pan. Sprinkle chips onto cookies and press to adhere.
Bake until cookies are just set, about 12 minutes, rotating pans from top to bottom and from front to back halfway through baking. Let cookies cool on pan 5 minutes, then transfer to cooling rack to cool completely.