There is nothing like a little bit of rich chocolate nibbles on a night when you know you can’t have wine.
So I decided to take my time to make something crisp and a little soft and full of chocolate since as I mentioned above, I really shouldn’t have wine tonight.
In this recipe I did substitute the butter for the lactose free margarine, and again I’m finding that the oil is just not the same as butter, I might start making up for it with putting some Sunflower oil or olive oil in the mixture just so it has the same oiliness. Also after the chilling process, I did have it in a nice log and it would have sliced up quite nicely if the chunks of chocolate weren’t so big. So I do advise that you don’t use chucks of chocolate that are all ready to go in a bag (so convenient!). If you were to use small chocolate chips, it would also work. I guess I’m just not a fan on cutting up squares of chocolate because I always have to clean my floors the same night (Thank you ants! How you manage to survive in our 10th floor apartment I’ll never know).
- 9 tbsp unsalted butter, softened
- ⅔ cups white sugar
- 1 tsp vanilla
- 1 cup all-purpose flour
- ⅓ cup cocoa
- ½ tsp baking powder
- ¼ tsp kosher salt
- 3 oz good-quality bittersweet chocolate cut into small chunks
- In bowl, beat butter with sugar; stir in vanilla.
- Whisk together flour, cocoa powder, baking powder and salt.
- Stir into butter mixture in 2 additions
- Stir in chocolate to make crumbly dough.
- On plastic wrap, form dough into a 1½ inch diameter log; wrap in plastic wrap and chill for 1½ hours.
- Using a sharp knife, slice log into ½ inch thick rounds. Place, 1 inch apart, on parchment paper-lined baking sheet.
- Bake 1 sheet at a time, in 325 degree oven until edges are dry but centre is still a bit moist, about 12 mins.
- Let cool on pan on rack for 5 minutes, transfer to rack, let cool completely.
This recipe was taken from Canadian Living Special Baking Edition Holiday Fall 2012.