Glazed Chocolate-Crème Fraîche Cookies
Makes about 4 dozen. These
rich cookies can be made 2 days ahead, stored airtight at room
temperature. They do spread a lot when
baking so leave room between them on the cookie sheets! This recipe is from the Feb. 2014 issue of Bon Appétit magazine.
20 oz.
bittersweet chocolate (at least 1½
c. (packed) brown sugar
70% cacao), chopped, divided ½ c. butter, room
temperature
¼ c. flour 4
large eggs
1½ tsp.
baking powder 2
Tbs. crème fraîche or sour cream
1 tsp.
kosher salt
Place racks in lower and upper thirds of oven; heat oven to
350 degrees. Heat 8 oz. of the chopped
chocolate in a heatproof bowl set over a saucepan of simmering water (bowl
should not touch water), stirring until chocolate is melted; let cool
slightly. Reserve saucepan for melting
more chocolate for glaze after cookies have baked and cooled.
Whisk flour, baking powder, and salt in a small bowl; set
aside. Using an electric mixer on
medium-high speed, beat brown sugar and butter until light and fluffy, about 4
minutes. Add eggs and crème fraîche and
beat until just combined. Reduce speed
to low and gradually mix in melted chocolate; reserve chocolate bowl. Mix in dry ingredients just to combine; fold
in 8 oz. chopped chocolate. Cover and
chill dough until firm, at least 30 minutes.
Drop heaping tablespoonfuls of dough onto parchment-lined
baking sheets, spacing 2” apart. Bake
cookies, rotating sheets halfway through, until edges are set but centers are
still slightly soft, 15-18 minutes. Let
cookies cool on baking sheets 5 minutes.
Transfer to wire racks and let cool.
Repeat to bake remaining cookies.
Melt remaining 4 oz. chocolate in reserved bowl set over
reserved saucepan of simmering water.
Let chocolate cool slightly, then drizzle over cookies. Let sit until chocolate is set, 15-20
minutes.
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