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Karova Cookies




Source of Recipe


Minneapolis Star Tribune


Recipe Introduction


This recipe must be made in advance. When contest winner Mary Eckmeier of St. Paul bakes these memorable, easy-to-make cookies, she uses Penzey's Natural Cocoa Powder (available at Penzeys; three Twin Cities locations, penzeys.com), Guittard chocolate chips (available at most natural foods co-ops) and Hope Creamery butter (made in Hope, Minn., and available at most supermarkets and natural foods co-ops). "These cookies are mostly butter, so you have to use the right butter to get the right cookie," said Eckmeier. Sel de guerande is a sea salt that is harvested from the salt marshes of Brittany and is available at Cooks of Crocus Hill in St. Paul and Edina.


List of Ingredients




1-1/4 c. flour
1/3 c. natural (unsweetened) cocoa powder
1/2 tsp. sel de guerande or other coarse sea salt
1/2 tsp. baking soda
1/2 c. plus 3 tbsp. (1 stick plus 3 tbsp., or 5 1/2 oz.) unsalted butter, at room temperature
2/3 c. firmly packed brown sugar
1/4 c. sugar
1 tsp. vanilla extract
5 oz. (about 3/4 c.) semisweet chocolate chips


Recipe



In a small bowl, whisk together flour, cocoa, sel de guerande (or other coarse sea salt) and baking soda and reserve.

In a large bowl, using an electric mixer on medium speed, beat butter, brown sugar, sugar and vanilla extract until creamy. Add flour mixture and mix until crumbly, just enough so flour is not blowing all over bowl. Using a spatula, fold in chocolate chips.

Dump mixture onto a clean work surface and knead a few times to finish mixing (the warmth of your hands will help the mixture come together).

Divide dough in half and shape into logs about 18 inches in length and about 1 inch in diameter. Wrap in plastic wrap and refrigerate at least 1 hour or for up to 3 days.

When ready to bake, preheat oven to 325 degrees. Line baking sheets with parchment paper. Unwrap logs and using a very sharp knife with a thin blade, slice logs into 1/2-inch cookies (if cookies come apart after slicing, just push dough back together using your fingers).


Place about 1 inch apart on prepared baking sheets and bake 12 minutes; do not overbake. Remove from oven, cool on baking sheets for 5 minutes and transfer to a wire rack to cool completely.

Makes about 3 dozen.