I'll get to the recipe in a second. Promise. I just wanted to talk about my crazy day and why this post is so late. First of all, taking my kids to school this morning we saw a motorcyclist lose control of his bike at about 35-40 miles per hour. The dude flipped over his bike and rolled into the intersection and his bike slid and hit a stopped car. Believe it or not, he didn't die or end up in the hospital. Thankfully, he was wearing a leather jacket and a helmet. Un-thankfully, he took half of his broken bike and threw the parts into someones yard and left. Classy.
AT&T charged me for taxes twice on one phone bill for a whopping overage of thirty dollars. It took me over an hour to clean up that mess. I wonder if I could dump that mess in their yard.
Sixth grade girls are... let's just say not very nice, and leave it at that.
Bittersweet Chocolate Cookies from Mario Batali's Babbo Cookbook:
Makes about 32 cookies
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 cups unbleached, all-purpose flour
1/3 cup Dutch-processed cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
5 ounces semisweet or bittersweet chocolate, finely chopped
1/2 cup whole hazelnuts or sliced almonds, finely chopped
1 1/2 cups confectioners sugar
In the bowl of an electric mixer, cream the butter until very soft and creamy. Add the granulated sugar and beat until light and fluffy. Beat in the egg, followed by the vanilla extract, scraping down the sides of the bowl with the spatula occasionally. In a medium bowl, stir together the flour, cocoa powder, baking powder, and salt. Beat the dry ingredients into the butter mixture, followed by the chopped chocolate and nuts. Wrap the dough tightly in plastic wrap and chill for 30 minutes, or until firm.
Preheat oven to 325 degrees.
Divide the dough into 4 equal portions. Working with one piece at a time, break off 1-inch pieces of the dough and roll each piece into a ball. With your thumb, flatten each ball into a small disc and roll in the confectioners' sugar to coat completely. Arrange the cookies on greased baking sheets.
Bake the cookies for 8 to 10 minutes, or until they are just beginning to puff and crack. Allow the cookies to cool, then re-roll them in the confectioners' sugar. Store in an airtight container.
1. When I tasted the dough, my brain went nuts with all the possibilities. I could tell just by the smell alone these were going to be great cookies.
2. Okay, you guys must have read my mind in some strange way because I did think of chili powder first. Some subtle heat would have pushed these over the top. Then I thought about some amaretto in the dough. Funny thing is I hate amaretto but these would be perfect for a little night cap.
3. After I just bitched and moaned about the crazy cost of groceries, I would highly recommend you buy the finest butter and chocolate you can find or afford. These cookies are seriously-crazy-as-all-get-out good. They are elegant, which I find strange to say about a cookie but if you are having a fancy dinner party or a tea or a baby shower or you have to impress someone... MAKE THESE!
4. If you are a cookie dough eater be forewarned you will, in all likelihood, eat all the dough by yourself. I'm not a big dough eater and I would have finished off the dough. It's incredibly good.
5. Got Kids? Make them roll the cookies in a ball and in the sugar and re-roll in the sugar. There's not many times in life you can make something elegant with a 7 year old.
6. The cookie dough, once it's pressed into discs, does not spread while cooking. I put about 20 cookies on a cookie sheet without any problems.
7. These cookies will not last long in your house. I made a double batch and there is maybe 10 left.
8. These cookies will make you feel better.