I was home for a week in October, and the morning I left, we got up early and had breakfast at Rustica Bakery in Minneapolis. Everything we had was extraordinary and since Chris wasn't with me, I had to bring back some treats for him. Miraculously, the box of cookies stayed shut the whole entire flight back to Nashville. It didn't last long in the parking lot of the airport!
Where most people have visions of sugar plums dancing in their heads at this time of year, we've had visions of bittersweet chocolate chip cookies on repeat. (But that little dallop of dough below looks kind of like a sugar plum... if you squint... maybe)
Melt in your mouth. Chewy. Bittersweet. Pockets of rich dark chocolate.
They almost remind me of flourless chocolate torte.
Here's the thing. The secret to the richness of Rustica's cookies is black cocoa, I'm pretty sure. Black cocoa is used to make oreos. It is neutralized of acidity and is void of all bitterness. Unfortunately, black cocoa is really hard to find, which is why I am presenting this recipe with regular unsweetened cocoa instead of black cocoa. However, we will be in Minnesota during the Holiday season, and there are several specialty spice/cooking stores that I would be willing to bet, carry black cocoa. Stay tuned for recipe - part 2 once I get my hands on some!
I also think the addition of plain whole yogurt is part of what makes these special. It cuts down on the butter, which is great, but it also keeps these cookies soft and tender.
I've been bringing test batches with me everywhere and coercing some of my friends into being test tasters while I developed this recipe. To those who have requested the recipe, thank you for your patience and encouragement!!
These cookies make a nice addition to a plate of Christmas cookies, they will no doubt stick out! Try this recipe out and let me know what you think! Leave me a comment below!! Or take a pic, post a photo on Instagram, tag me @corrielanderson, and use #itsallofit so I can see your lovely creation!
BITTERSWEET CHOCOLATE CHIP COOKIES
Recipe Author: Corrie Anderson
Recipe Type: Dessert, Breakfast (lets be honest)
Serves: 24 - 34, cookies last 5 - 6 days
- 3/4 cup unsalted butter, softened (preferably Kerrygold butter)
- 1/2 cup sugar
- 3/4 whole yogurt, plain
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 cup white whole wheat flour
- 1/4 cup spelt flour
- 1/4 cup all-purpose flour
- OR 1 1/4 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon cream of tartar
- 1/8 teaspoon baking soda
- 1 1/2 cup high quality dark chocolate chips, the higher cocoa content the better
- 1/4 cup sugar (the roll the balls of dough in before baking)
- Cream butter and sugar together in a medium sized bowl, then add yogurt, vanilla, and the egg. Whisk until well incorporated. Scrape the bowl down with a spatula.
- In a sepearte bowl, whisk flour(s), cocoa powder, kosher salt, cream of tartar, and baking soda. Gradually add into the wet ingredients until well incorporated. Fold in dark chocolate chips.
- Cover bowl and pop it into the fridge for 2 - 3 hours, or into the freezer for 30 - 45 minutes.
- Preheat oven to 340 degrees. Prepare cookie sheet with parchment paper.
- Put 1/4 cup sugar into a bowl. Roll dough into small balls, a little smaller than a golf ball. Dip it in sugar and then place upon cookie sheet.
- Bake for 5 minutes, rotate baking sheet, and bake for 5 more minutes. Place on cooling rack or on cool surface after baking!