We figured everyone already has a chocolate chip cookie recipe they love, but how about a cookie whose dough is made with chocolate or cocoa? Think sable to biscotti, salt-flecked to rosemary-infused. (This is a special contest in conjunction with the Brooklyn Chocolate Experiment in NYC on Nov. 15 -- we'll have more details soon!)
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Now, blame it on the fact that we made these bright and early on Tuesday morning, but this ingredient shot has a few errors: the recipe calls for baking soda, not baking powder, and there isn't any vanilla in these cookies. Luckily, we realized our mistakes before we actually made them!
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Does anyone know a brilliant trick for softening brown sugar?
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Because cocoa powder has a tendency to clump, it helps to sort of cut it across the top, rather than just sweep, otherwise you may lose some of your carefully measured cocoa.
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The key ingredient in this recipe: espresso powder.
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This dough has an incredible texture.
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Folding the chips in by hand helps guard against over-mixing.
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