All-purpose flour 230g / 1 3/4 cup
Cocoa powder 50g / 1/2 cup
Baking powder 3g / 3/4 tsp
Unsalted butter at room temperature 200g / 14 Tbsp
Sugar 145g / 3/4 cup
Vanilla extract 5g / 1 tsp
Sunsweet® Plum Amazins 135g / 1 cup
Bittersweet chocolate, coarsely chopped 113g / 4oz
Flakey sea salt 3g / 3/4 tsp
Makes about 35 cookies
In a large bowl, sift the flour, cocoa, and baking powder together.
In a stand mixer fitted with a paddle attachment, cream the butter, sugar, and vanilla on medium speed until slightly fluffy , about 1 minute. Add the flour in 3 installments, stopping the mixer to scrape down the sides of the bowl in between additions. Add the Plum Amazins, chocolate, and salt and briefly mix until just incorporated.
On a lightly floured surface, divide the dough in half . Roll each half into a log about 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate until firm, about 1 hour .
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Cut the logs int o 1/2-inch-thick rounds and arrange on the prepared baking sheets about 2 inches apart. Bake for 12 minutes or until baked through but still soft. Let cool on the baking sheets. The cookies will firm up as they cool. Repeat with remaining dough.
Formulation courtesy of Sunsweet