It has been quite a while since I last posted, but I’m trying to get back on track. The weather was very grim during the winter and taking pictures seemed utterly pointless without any kind of daylight – you’ll see what I mean when I finally come around to post my x-mas cookie baking.
Anyway, I came across this recipe a while ago and decided to try it last weekend. They are adapted from Joy The Baker, who in turn adapted them from Martha Stewart. I added a bit more more salt as well as a salted chocolate and I they turned out great.
- 2 cups (250g) all-purpose flour
- ½ teaspoon salt
- 13 (190g) tablespoons butter, softened
- 1 cup (130g) confectioners’ sugar
- 1 egg (M) - separated
- 1 scraped vanilla pod
- 2 tablespoons unsweetened cocoa powder
- 3½ tablespoons (40g) salted dark chocolate, chopped
- course sea salt
- Mix the softened butter and sugar on medium speed for 2 or 3 minutes.
- Add the egg yolk and vanilla bean.
- Gradually add flour and salt.
- Separate half of the dough and set aside.
- Add the cocoa powder and chopped chocolate to one half of the dough and mix until well combined.
- Turn out the doughs onto a lightly floured work surface and roll each into a 10 inch (25cm) log.
- Brush the top of the chocolate dough log with the egg white. Sprinkle the course salt on top.
- Then press the vanilla log on top of the chocolate dough log.
- Wrap dough in plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat oven to 350° F / 175° C.
- Cut the log into rounds and place them on a baking sheet lined with parchment paper.
- Bake 10 to 12 minutes.
I used Mast Brothers Dark Chocolate with Sea Salt (72%).