Mike Garten
Cracked pieces of pale green candy bars are hiding among chocolate chunks in these delicious dark chocolate cookies.
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Yields:
5
dozen
Total Time:
1
hour
0
mins
1 1/4
c.
c.
all-purpose flour
2/3
c.
c.
Dutch process cocoa powder
1/2
c.
c.
unsalted butter, at room temperature
1
large egg, at room temperature
2
oz.
oz.
bittersweet chocolate, roughly chopped
12
mini matcha tea KitKats (found at Asian food stores), chopped
- Heat oven to 350°F. Line baking sheets with parchment paper. In medium bowl, whisk together flour, cocoa, baking powder, and salt.
- Using electric mixer, beat butter and sugars in a large bowl until light and fluffy, about 3 minutes. Reduce mixer speed to low and add egg and vanilla, then flour mixture, mixing until just incorporated. Fold in chopped chocolate and KitKats.
- Drop dough onto prepared baking sheets, spacing 2 inches apart, and refrigerate until chilled, at least 20 minutes.
- Bake, rotating positions of pans halfway through, until cookies are puffed and just set, 8 to 10 minutes. Let cool on sheet for 2 minutes, then transfer to wire rack to cool completely.
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Source : Goodhousekeeping
