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Name this dish cookies recipe

Name this dish cookies recipe

By Francesca Sala
60’ Prep time
25’ Cook time
85’ Total time
325 Calories
24 Serving
Francesca Sala 0 Followers

Step by Step

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Step 1

Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper. Combine the butter, 1/2 cup bittersweet chocolate, the Mexican chocolate and mole paste in a medium heatproof bowl. Set the bowl over a medium saucepan of gently simmering water (do not let the bowl touch the water). Cook, stirring occasionally, until the chocolate melts and the mole paste dissolves, about 8 minutes. Carefully remove the bowl from the pan and set aside to cool completely.
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Step 2

Whisk together the flour, cocoa powder, baking powder and salt in a medium bowl. Combine the brown sugar, vanilla, cinnamon and eggs in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until light and fluffy, 3 to 4 minutes. Reduce the speed to medium-low; add the cooled chocolate mixture and beat until combined. Using a rubber spatula, stir in the flour mixture in 3 additions to make a sticky dough. Fold in the remaining 1 cup bittersweet chocolate and the chopped semisweet chocolate and pepitas.
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Step 3

Roll 24 mounds of dough (about 3 tablespoons each) into balls and arrange 2 inches apart on the prepared baking sheets. Stud the tops of each ball with 2 whole semisweet chocolate pistoles.
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Step 4

Bake for 8 minutes, switching the pans halfway through. Remove from the oven and bang the pans on a cutting board or heatproof counter 3 or 4 times to help the cookies spread. Return to the oven and bake until the cookies are set around the edges and still soft in the center, 4 to 6 more minutes. Let cool 10 minutes on the pans, then remove to a rack to cool completely. Repeat with the remaining baking sheet.

Ingredient

  • Kosher salt
    Kosher salt
  • Unsalted butter
    Unsalted butter
  • Mole paste
    Mole paste
  • Roughly chopped bittersweet chocolate pistoles (about 9 ounces)
    Roughly chopped bittersweet chocolate pistoles (about 9 ounces)
  • Roughly chopped semisweet chocolate pistoles (about 6 ounces)
    Roughly chopped semisweet chocolate pistoles (about 6 ounces)
  • Toasted pepitas
    Toasted pepitas
  • Pure vanilla extract
    Pure vanilla extract
  • Unsweetened dutch-process cocoa powder
    Unsweetened dutch-process cocoa powder
  • Packed light brown sugar
    Packed light brown sugar
  • Eggs
    Eggs
  • Baking powder
    Baking powder
  • Ground cinnamon
    Ground cinnamon
  • All-purpose flour
    All-purpose flour
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