This recipe is adapted from Martha Stewart Living:
Ingredients:
2 sticks unsalted butter, room temperature (8 oz.)
1 ½ cups sugar
1 tsp vanilla
3 large eggs
4 cups flour
1 ½ tsp baking powder
¾ tsp coarse salt
10 oz. chocolate chips – 3 oz. very finely chopped, 7 oz. left whole
Directions:
Place butter and sugar in the bowl of a stand mixer and beat on medium speed for 3 minutes, until light and fluffy. Add two of the eggs, one at a time, followed by the vanilla. Scrape down the sides of the bowl.
Add the flour, baking powder and salt to the mixture and beat on low speed till well combined. Add the chopped chocolate and beat until just combined.
Separate the dough into three even pieces and place each between two sheets of plastic wrap or parchment paper. Roll each dough to a scant 1/4″ thickness. Stack the doughs on a baking sheet or cutting board and refrigerate for at least one hour, or up to three days.
When ready to bake, preheat your oven to 350 – line a few baking sheets with parchment paper. Whisk the remaining egg with 1 t. water; set aside.
Working with one dough at a time, remove plastic wrap and place on one of your prepared baking sheets. Cut out circles with a drinking glass or cookie cutter (anywhere from 2 1/2 – 3″). Remove trimmings and set aside.
Let the circles warm up enough so they don’t crack when folded (about 5-10 minutes).
Brush the circles with the egg wash and place 1 t. of chocolate chips in the center. Fold the dough into a triangle shape and pinch the corners firmly together. Freeze for 30 minutes.
Repeat with remaining sheets of chilled dough, and again with the dough scraps.
Bake cookies, one sheet at a time, until golden – 12 to 15 minutes. Let them cool 5 minutes, then transfer to wire racks to cool completely.
Once fully cooled, it’s time to enjoy! Don’t forget to say a bracha.
By: Abby Reich (11th)
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