Ingredients
- 3/4 pound unsalted butter, at room temperature
- 1 cup sugar, plus extra for sprinkling
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 6 to 7 ounces very good semisweet chocolate, finely chopped
Directions
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
Drizzle 1/2 of each cookie with just enough chocolate to coat it.
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By pritzz
San Francisco, CA
on February 03, 2012
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I followed this recipe to a T except that I added some finely chopped unsalted cashews which just made it even better! Also, I used salted butter and didn't add any extra salt - came out just perfect. I rolled the dough into cylindrical logs and covered it with plastic wrap before keeping it in the refrigerator - that way I was able to simple cut the log rather than rolling the dough or using a cookie cutter.. this is an easy and a very tasty recipe.. a keeper for sure!!!
By laciecarter
on January 27, 2012
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I included about a tablespoon of fresh grapefruit zest, it added just the right amount of zip to cut the heaviness of these delicious cookies. They came out perfectly, my fiance loves them!
By Honeyeyes1
on January 24, 2012
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Good and came out perfectly, but I felt as something was missing. I can't believe I am going to say this but possibly more salt or use salted butter. Maybe it is just me But I will say I am very cautious with salt (hubby has high BP, I only put the 1/4 teaspoon but next time I think I will use 1/2 t. to 3/4 t.. I had 20 cookies and baked for 21 minutes. Happy cooking to all! :
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