Wednesday, February 10, 2010

Step 4: Finishing the Cookie Batter
2 tsp Dutched cocoa powder
1 pinch salt
2/3 cup finely ground almonds
In a small bowl, mix the cocoa powder, salt and ground almonds together. Gently fold into the chocolate mix.
Cover the surface of the dough with plastic wrap and then cover bowl with plastic wrap. Refrigerate overnight (or for at least 5 hours).
Related Tips & Techniques
What is Dutching?

Step 5: Rolling out the Cookies
Using a small ice cream scoop, form the dough into balls. If you do not have a small scoop, then just use a small spoon to evenly scoop out the mixture.
Once done, refrigerate (or even freeze) the chocolate balls for a few minutes. This will help keep the cookies from flattening out during baking.

Step 6: Rolling the Cookies in the Sugar
1/3 cup sugar (approx.)
Preheat the oven to 325° F (163° C). Line a baking sheet with parchment and set aside.
Next, place the sugar onto a small tray or plate. Roll each ball into the sugar and place onto the baking sheet, about 2 inches apart.

Step 7: Baking the Cookies"

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