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Prep Time:20 minsAdditional Time:25 minsTotal Time:45 minsServings:40Yield:40 cookiesJump to Nutrition Facts
Prep Time:20 minsAdditional Time:25 minsTotal Time:45 minsServings:40Yield:40 cookies
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:25 mins
Additional Time:
25 mins
Total Time:45 mins
Total Time:
45 mins
Servings:40
Servings:
40
Yield:40 cookies
Yield:
40 cookies
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients9ouncesdark chocolate (70% cacao), coarsely chopped1cupall-purpose flour1cupwhole-wheat pastry flour¼cupgranulated sugar½teaspoonsalt8tablespoonsunsalted butter, softened and cut into 1/2-inch pieces6tablespoonsneutral-flavored oil, such as grapeseed or canola2teaspoonsvanilla extract1tablespoonconfectioners' sugar1(2 inch)Cinnamon stick
Cook Mode(Keep screen awake)
Ingredients
9ouncesdark chocolate (70% cacao), coarsely chopped
1cupall-purpose flour
1cupwhole-wheat pastry flour
¼cupgranulated sugar
½teaspoonsalt
8tablespoonsunsalted butter, softened and cut into 1/2-inch pieces
6tablespoonsneutral-flavored oil, such as grapeseed or canola
2teaspoonsvanilla extract
1tablespoonconfectioners' sugar
1(2 inch)Cinnamon stick
DirectionsPosition racks in upper and lower thirds of oven; preheat to 325 degrees F. Line 2 rimmed baking sheets with parchment paper or baking mats.Combine chocolate, all-purpose flour, pastry flour, granulated sugar and salt in a food processor. Pulse until the chocolate is broken into pieces ranging in size from very coarse sand to a generous 1/4 inch. Add butter, oil and vanilla. Pulse until the mixture begins to clump together. Transfer to a large bowl and mix and squeeze the dough to incorporate any remaining flour.Using a scant 1 tablespoon each, shape the dough into 40 balls. Place 1 1/2 inches apart on the prepared baking sheets. Bake, rotating the pans from top to bottom and front to back halfway through, until the cookie tops look dry, show a few hairline cracks and do not feel squishy when lightly pressed with a finger, 20 to 22 minutes. Cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.Sift confectioners' sugar over the cookies. Grate cinnamon stick over the tops, if desired.TipsTo make ahead: Store airtight for up to 2 weeks; dust with confectioners' sugar (Step 4) before serving.Equipment: Parchment paper or baking matsOriginally appeared: EatingWell Magazine, November/December 2018
Directions
Position racks in upper and lower thirds of oven; preheat to 325 degrees F. Line 2 rimmed baking sheets with parchment paper or baking mats.Combine chocolate, all-purpose flour, pastry flour, granulated sugar and salt in a food processor. Pulse until the chocolate is broken into pieces ranging in size from very coarse sand to a generous 1/4 inch. Add butter, oil and vanilla. Pulse until the mixture begins to clump together. Transfer to a large bowl and mix and squeeze the dough to incorporate any remaining flour.Using a scant 1 tablespoon each, shape the dough into 40 balls. Place 1 1/2 inches apart on the prepared baking sheets. Bake, rotating the pans from top to bottom and front to back halfway through, until the cookie tops look dry, show a few hairline cracks and do not feel squishy when lightly pressed with a finger, 20 to 22 minutes. Cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.Sift confectioners' sugar over the cookies. Grate cinnamon stick over the tops, if desired.TipsTo make ahead: Store airtight for up to 2 weeks; dust with confectioners' sugar (Step 4) before serving.Equipment: Parchment paper or baking mats
Position racks in upper and lower thirds of oven; preheat to 325 degrees F. Line 2 rimmed baking sheets with parchment paper or baking mats.
Combine chocolate, all-purpose flour, pastry flour, granulated sugar and salt in a food processor. Pulse until the chocolate is broken into pieces ranging in size from very coarse sand to a generous 1/4 inch. Add butter, oil and vanilla. Pulse until the mixture begins to clump together. Transfer to a large bowl and mix and squeeze the dough to incorporate any remaining flour.
Using a scant 1 tablespoon each, shape the dough into 40 balls. Place 1 1/2 inches apart on the prepared baking sheets. Bake, rotating the pans from top to bottom and front to back halfway through, until the cookie tops look dry, show a few hairline cracks and do not feel squishy when lightly pressed with a finger, 20 to 22 minutes. Cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.
Sift confectioners' sugar over the cookies. Grate cinnamon stick over the tops, if desired.
Tips
To make ahead: Store airtight for up to 2 weeks; dust with confectioners' sugar (Step 4) before serving.
Equipment: Parchment paper or baking mats
Originally appeared: EatingWell Magazine, November/December 2018
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Nutrition Facts(per serving)105Calories7gFat9gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
