The holiday season is known for many things, not the least of which is all those special treats that find their way onto holiday tables each year. Though moderation should reign when indulging in delicious holiday treats, what would the season be without a few extra cookies and confections?
Baking is popular come the holiday season, and the following recipe for “Triple-Chocolate Cookies” from Michael Recchiuti and Fran Gage’s “Chocolate Obsession” (Stewart, Tabori & Chang) is sure to add some joy to an already festive time of year.
Makes about 48 cookies
7 ounces unbleached all-purpose flour
1 1/2 ounces unsweetened natural cocoa powder
1 /2 teaspoon baking soda 6 ounces unsalted butter with 82 percent butterfat, at room temperature
3 1/2 ounces granulated cane sugar
4 1/2 ounces dark brown cane sugar
1 /2 teaspoon pure vanilla extract 1/2 Tahitian vanilla bean, split horizontally
1 /2 teaspoon fleur de sel in fine grains
3 ounces 41 percent milk chocolate, roughly chopped 3 ounces 65 percent chocolate, roughly chopped
To make the dough: Sift the flour, cocoa and baking soda together in a bowl. Set aside. Put the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until creamy. Add both sugars and the vanilla extract. Scrape the seeds from the vanilla bean into the bowl. Sprinkle the salt over the top. Beat on medium speed just until combined. Reduce the speed to low.
Add the dry ingredients in three additions, pulsing the mixer to incorporate each addition before adding the next one. Pulse just until a crumbly dough forms. Add both chopped chocolates and mix on low speed just until incorporated. Turn the dough out onto a lightly floured work surface. Knead a few times to incorporate any crumbs.
Divide the dough in half. Roll each half into a log about 11/4 inches in diameter and 12 inches long. As you roll, gently push the ends toward the center occasionally to prevent air pockets from forming and to keep the logs at an even thickness. Wrap the logs in plastic wrap and refrigerate until firm, at least three hours or up to three days.
To bake the cookies: Preheat the oven to 325 F. Line the bottoms of two 12-by-18 inch sheet pans with parchment paper. Remove the logs from the refrigerator and unwrap them. Using a ruler to guide you and a sharp knife, cut each log into rounds 1/2-inch thick. If the dough crumbles as you cut it, reshape each slice. Place the rounds on the prepared pans, spacing them 11/2 inches apart. Bake on the middle shelves of the oven, rotating the pans 180 degrees halfway through the baking time, until set but soft enough to hold a slight indentation when pressed with a fingertip, about 14 minutes.
Let cool completely on the pans on wire racks. Store in an airtight container at room temperature for up to 1 week. -MC