Wednesday, October 3, 2018

Chocolate Fondant Cookies


Chocolate Fondant Cookies
Source: Maida Heatter's Brand-New Book of Great Cookies (Random House, 1995 ed.), pg. 138.

Maida describes these cookies as "plain" and that they are but in my opinion, the addition of chocolate brings anything up to another level! Especially milk chocolate (I used Hershey bars). The batter was sinfully delicious and I could have stood there and ate the entire bowl. The cookies are good, nothing extraordinary, but you find yourself going back for more...


7 TBS. unsalted butter
3/4 cup sifted unbleached flour
1 tsp. baking powder
Pinch of salt
1/3 cup unsweetened cocoa powder
1/3 cup sugar
7 oz. milk chocolate
2 large eggs
Optional: Confectioners sugar (to sprinkle on top of cookies)

Preheat oven to 350. Line cookie sheets with parchment paper or foil.

Cut the butter into small pieces and set aside.

In a food processor, add the flour, baking powder, salt, cocoa and sugar and pulse a few times to mix. Break the chocolate into small pieces and mix for about 20 seconds. Add the butter and process for 15-20 seconds until the mixture holds together. With the processor running, add the eggs through the feed tube and mix well. Transfer mixture to a small bowl.

Form the dough into tablespoon sized balls. Place them on a piece of foil a few inches apart. You will have to wet your hands throughout the process so it is good to do this next to the sink. 
Place the formed balls on the prepared cookie sheet about 3 inches apart. Bake for 12-15 minutes. The dough will barely spring back when pressed when they are ready. Do not overbake.
The cookies will expand a bit during baking. Transfer them to a wire rack with a wide spatula. Let them cool completely before storing in an airtight container. 

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