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45
Desserts
8. Using a sharp knife, cut a thin slice off each end of the log (this should be just enough to expose the
spiral). Cut the log in half, and then cut each in half. Cut each quarter in half to create eighths. Cut
each eighth into 4 equal slices to create 32 cookies. Roll the log away from you as you cut to help
keep cookies round. Space cookies 1 inch apart on prepared baking sheets.
9. Bake cookies on lower and upper racks until golden around the edges, about 16 to 18 minutes,
rotating pans and switching rack positions halfway. Remove and set baking sheets on a wire cooling
rack. Leave on baking sheets to cool completely for texture to set properly. (Cookies can be stored in
an airtight container at room temperature for up to 5 days.)
Nutritional information per cookie:
Calories 110 (45% from fat) • carb. 14g • pro. 1g • fat 6g • sat. fat 4g • chol. 14mg • sod. 84mg • calc. 6mg • fiber 0g
Chocolate Chunk Cookies
The Mix speed of the food processor is strong enough to mix this heavy cookie dough, but gentle
enough to be sure the chunks of chocolate retain their shape in the dough.
Yield: about 4 dozen cookies
INGREDIENTS
2¼ cups unbleached, all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
½ teaspoon espresso powder
16 tablespoons (2 sticks) unsalted
butter, cut into 1-inch pieces,
room temperature
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs, room temperature
1½ teaspoons pure vanilla extract
2 cups chopped bittersweet chocolate
Flaked sea salt, for sprinkling
INSTRUCTIONS
1. Insert the chopping blade into the work bowl of the food processor. Add the flour, baking soda,
salt, and espresso powder and process on Low to sift, at least 30 seconds. Transfer to a separate
bowl; reserve.
2. Reinsert the chopping blade into the work bowl. Add the butter and sugars and process on Low until
creamy, stopping to scrape down as necessary.
3. Combine the eggs and vanilla extract a liquid measuring cup. While processing on Low, add the eggs
and vanilla extract, 1 egg at a time, and process until combined. Stop to scrape down. Add the dry
ingredients and process on Mix until no flour is visible. Use a spatula to create a well in the dough
and add the chopped chocolate and process on Mix until just combined.
4. Scoop the dough into even, golf ball-sized rounds and place on a parchment-lined tray or baking
sheet. Wrap well and allow to chill for a minimum of 1 hour, or up to overnight.
5. Preheat oven to 350°F with racks in the lower and upper thirds of the oven. Line two baking sheets
with parchment paper.
6. Once the oven has preheated, divide the chilled, portioned dough between the prepared
baking sheets and bake until just browned and set at the edges, about 15 minutes. Remove and
immediately sprinkle baked cookies with a pinch of flaked sea salt. Allow pans to cool prior to
baking remaining dough.
Nutritional information per cookie:
Calories 132 (47% from fat) • carb. 16g • pro. 1g fat 7g • sat. fat 4g • chol. 18mg • sod. 78mg • calc. 1mg • fiber 0g
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