This recipe is the one used by Jeeyoun Kim for the
decorated chocolate cookies pictured throughout our website.
1 cup (230g) unsalted butter
2/3 cup (150g) granulated sugar
1/3 cup (75g) dark brown sugar, packed
1 large egg
1 Tbsp extra-strong coffee
1/3 cup (35g) cocoa powder (Jeeyoun used Hershey's cocoa special dark)
3 cups (336g) all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
Preaheat oven to 350° F.
Cream together the butter, granulated sugar, and packed brown sugar for 2 minutes. Stop and scrape the bowl. Cream the mixture for an additional 30 to 60 seconds.
Beat in the egg and coffee until the liquid is absorbed and well-combined.
Sift together the flour, cocoa powder, baking soda, and salt. Add the flour mixture 1 cup at a time to the creamed mixture. Beat. Add the last cup of flour while mixing by hand. This is a stiff dough.
Divide the dough into 2 balls. Wrap balls in plastic wrap until ready to use.
This recipe forwarded to us by Jeeyoun Kim, from the book Creative Cookies by Toba Garrett.