A favorite cookie for Christmas is the chocolate in chocolate cookie I attribute to Dorie Greenspan, and have seen printed in the New York Times. Her desserts and French recipes are usually great, and this one is perfect. I make a large batch, roll into three logs and store in the freeze so we have fresh-baked cookies all season long. Originally, Greenspan called this Korova Cookies (maybe for milk chocolate?) but has since changed the name.
However, they didn’t last long enough on the plate this year to get a photograph. Instead, the image is our Christmas tree, made from nothing but what could be strung together from what was in our new house before the moving of any stuff. Tree, a piñon from the yard, is decorated with oranges dried in the sun.
For 36 cookies : (3 logs, cut and bake anytime)
- 1.25 cups (170 g) flour
- 1/3 cup (28 g) Dutch-processed cocoa powder
- 1/2 t baking soda
- 1 stick & 3 T butter, (5.5 oz or 155 g)
- 1/4 cup (50g) sugar
- 2/3 cup (120 g) packed light brown sugar
- 1/2 t fleur de sel
- 1 t pure vanilla extract
- 5 ounces bittersweet chocolate in small bits
Sift dry ingredients together. Cream butter then add sugars and vanilla and beat for another minute. On low speed add in the dry ingredients. Quickly mix in the chocolate pieces.
The dough will look crumbly but bring together and roll into a 1″ diameter log or three. Chill. (Freeze, if you will not be baking them all in a day or two). Cut 1/4″ slices off the log and bake these medallions of cookies on parchment paper in a 325 degree F oven for 12 minutes.