Chocolate Lulus from Maida Heatter’s Book of Great Cookies

Lots of lulus on a plate!

Lots of Lulus on a plate!

I made these cookies because I opened the book and this is the recipe that came up. They were incredibly easy to make AND they turned out great, too! Recipe makes about 36 cookies. Take the final advice and let them completely cool before eating. There is a nice crispy outside texture to the cooled cookies. (Yes, I tried them both ways!) Here’s the recipe:

3 ounces semisweet chocolate
4 ounces (1 stick) of unsalted butter
1/2 firmly packed cup light brown sugar
1 1/2 cups sifted unbleached flour
1/2 teaspoon baking soda
2 tablespoons unsweetened cocoa powder
Pinch of salt
1/4 teaspoon finely ground black or white pepper (preferably freshly ground)
1 large egg
1 teaspoon vanilla extract
Granulated sugar (for coating the cookies)

Oven rack in the center of the oven and preheat to 350 degrees. Line cookie sheets with baking parchment of aluminum foil, shiny side up.

Chop or break the chocolate into pieces (or use semisweet pieces). Place the chocolate and butter in a medium-sized heavy saucepan over moderate heat. Stir frequently until melted. Add the brown sugar and continue to stir for a minute or two over the heat. Remove from the heat and let stand.

Sift together the flour, baking soda, cocoa, salt, and pepper; set aside.

In a large bowl beat the egg and vanilla just to mix. Add the chocolate mixture (which may or may not still be warm); and stir to mix.

Add the sifted dry ingredients and stir to mix.

Place a large piece of aluminum foil on the work surface. Drop rounded teaspoons of the dough any which way, close to each other on the foil.

Place some granulated sugar in a wide and shallow bowl. Pick up each cookie mound and round with hands to 1 inch in diameter. Roll in the sugar and place on the cookie sheets. (Remember to put aluminum foil on the cookie sheets!)

Press on each cookie in one direction with a table fork only to flatten it. The flattened cookies should be 1 1/2 inches wide and 1/2 inch thick. Bake for about 12 minutes rotating cookie sheet in oven once at about the 6 minute mark. Do not over bake.

Cookies are done when they feel semi-firm on the edges. They will crisp as they cool.

Store in airtight container.

Heatter, M. Maida Heatter’s Brand-New Book of Great Cookies.  Random House: 1995  pp 140-141

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2 responses to this post.

  1. Posted by Ellie on November 17, 2013 at 4:49 pm

    I love these cookies!!!!

    Reply

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