Trying these today from Goodies a Volonte
Picture and recipe are both hers
so be sure to check her site out
Yields 12 large cookies
- 1 11/4 cups + 1 1/2 tbsp (190g) all-purpose flour
- 1/2 cup + 1 1/2 tbsp (48g) dutched cocoa powder
- 1/2 tsp (2.3g) baking soda
- 1 tsp (3g) salt
- 1/2 cup (120g) dark brown sugar
- 1 3/4 tsp (12g) molasses
- 1/2 cup (100g) granulated sugar
- 1 cup (150g) 70% dark chocolate chunks
- 5.9 ounces (167g) unsalted butter at room temperature
- 3 tbsp + 2 1/2 tsp (60g) eggs
- 1 whole orange candied peel, cut in 1/2 inch chunks
- Mix flour, salt and sift in the cocoa powder and baking soda in a medium bowl.
- Mix dark brown sugar, molasses and granulated sugar in a small bowl. Use the back of a spoon to break any lumps.
- Use a scale to measure the eggs.
- Cream the butter in a stand mixer fitted with the paddle attachment in medium-low speed. The consistency should be like mayonnaise.
- Add the sugar mixture and mix for 4 minutes, until fluffy.
- Add the eggs and mix on low speed for 15-30 seconds. Over mixing will affect the result of the cookies.
- Add the flour mixture in two additions and mix on low speed for 15-30 seconds each.
- Add the chocolate chunks, pulse on low speed about 10 times to combine.
- Refrigerate the dough for 30 mins. The dough can be refrigerated for up to 2 days or one month in the freezer. Frozen dough needs to defrost in the refrigerator overnight and bring to room temperature before baking.
- Preheat oven to 325F. Position the racks in the upper and lower third of the oven and place silpat or parchment paper on two baking pans.
- Use a scale to divide the dough into 12 balls. Top with candied orange peels, pressing them gently into the dough.
- Bake for 20-23 minutes in a standard oven. Switch the pans halfway through baking.
- Place the pans on a cooling rack for 5-10 minutes, then transfer the cookies to the rack to cool completely.