Chocolate Brazil Soft-Baked Cookies
| Preparation time: | 15 minutes |
| Cooking time: | 20 minutes |
| Use: | 2 ½ inch cookie cutter, cookie sheet |
| Makes: | 20 |
- 6 tablespoons (3/4 stick) unsalted butter
- ¼ cup granulated sugar
- 1 large egg, beaten
- 1 1/3 cups whole wheat flour
- 1 cup bran
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- ½ teaspoon vanilla extract
- 1-2 tablespoons milk
- 3 ounces dark chocolate, minimum 60% cocoa content, roughly chopped
- 3 ounces milk chocolate, preferably 34% cocoa content, roughly chopped
- 2 ounces brazil nuts, chopped (about ½ cup)
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
Beat the butter and sugar in a bowl until light and fluffy. Beat in the egg. Sift the flour, salt and baking powder once, returning the bran to the sifted flour, then fold it into the mixture. The bran gives a distinctive flavor and texture to the cookies. Beat well, adding the vanilla extract and enough milk to make a pliable dough. Mix it with your hands, adding the milk in stages until the dough is fairly soft, but not sticky. Add the chopped chocolate, and nuts, and distribute evenly through the dough. Roll out onto a lightly floured board to a thickness of about ¼ inch. Press out the cookies using the cookie cutter and place them on a greased cookie sheet, leaving plenty of room in between cookies.
Bake in the center of the oven for about 20 minutes until just golden around the edge but still soft. Leave the cookies to cool on the cookie sheet for a few minutes before transferring to a wire rack to cool completely.
