Bittersweet chocolate cookies

This recipe is now over 10 years ago, and my, how things have changed!  The recipes I was trying out then are very much more accessible.  In this blog, when I can, I put in links to the original recipe.  Click on the link, and it will take you to the site for Epicurious which features recipes from the now (oh, so sad!) no longer published Gourmet Magazine, and from Bon Appétit.  The recipe is  from Gourmet, Dec. 2004,  perfect with a cup of coffee!


  1. 2 cups all-purpose flour
  2. 1/3 cup unsweetened cocoa powder
  3. ½ teaspoon. baking powder
  4. ½ teaspoon salt
  5. 1 cup unsalted butter, softened
  6. ½ cup sugar
  7. 1 large egg
  8. 1 teaspoon pure vanilla extract
  9. 5 ounces bittersweet chocolate, finely chopped
  10. ½ cup slivered almonds, chopped
  11. 1 cup confectioners sugar for coating


  1. Sift flour, cocoa, baking powder, and salt in a bowl.
  2. Beat butter and sugar in a bowl until pale and fluffy.
  3. Add egg and vanilla and beat until combined.
  4. Reduce speed to low and add flour mixture in three batches mixing well after each.
  5. Add chocolate and nuts and mix until just combined with a wooden spoon or spatula.
  6. Place bowl in refrigerator and chill dough until firm, about 30 minutes.


Pre-heat oven to 325 degrees and prepare two pans with parchment paper

  1. With wet hands, roll a tablespoon of the dough into a ball and then flatten to form a disk.
  2. Arrange on cookie sheet 2 inches apart.
  3. Bake for 8-10 minutes, until they puff up and tops crack slightly.
  4. Place wax paper under racks, transfer cookies to cool completely and sprinkle a generous amount of confectioners’ sugar on them as they cool.       (the wax paper is to catch the mess!)


Yield: 2 dozen cookies

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