Dark Cocoa + Red Currant Sugar Cookies

Dark Cocoa + Red Currant Sugar Cookies

Fudgy, crinkly, chewy dark cocoa sugar cookies get stuffed with fresh red currants to create a delicious rich cookie with pops of tart juicy goodness. The fresh red currants cleanse the palate from the intense sweet dark chocolate notes, creating a cookie that is irresistible with its contrasting notes.

Red juicy currants get folded into a these rich chocolate sugar cookies for a delicious contrasting flavor profile.

Dark Cocoa + Red Currant Sugar Cookies

Serving: ~18 cookies

Ingredients:

• 2 cups all-purpose flour (240 grams)

• 1/4 cup bread flour (30 grams)

• 1/2 cup Dutch-process cocoa powder (50 grams)

• 2 tbsp black cocao powder (13 grams)

• 1 teaspoon baking soda

• 3/4 teaspoon salt

• 1 cup unsalted butter, at room temperature (2 sticks or 227 grams)

• 1/2 cup white sugar (100 grams)

• 1 1/4 cup dark brown sugar (250 grams)

• 1 large egg

• 1 large yolk

• 2 teaspoons pure vanilla extract

• 1/4 cup of fresh red currant berries, destemmed and washed

Method:

1. Preheat your oven to 350 degrees.

2. Combine all purpose flour, bread flour, Dutch process cocoa powder, black cocoa powder, baking soda and salt. Whisk until incorporated. Set aside.

   • 2 cups all-purpose flour (240 grams)

   • 1/4 cup bread flour (30 grams)

   • 1/2 cup Dutch-process cocoa powder (50 grams)

   • 2 tbsp black cocoa powder (13 grams)

   • 1 teaspoon baking soda

   • 3/4 teaspoon salt

3. In a stand mixer or with an electric mixer, beat butter for about a minute on medium speed until fluffy and pale.

   • 2 sticks of butter, at room temperature (226 grams)

4. Add the white sugar and dark brown sugar to the butter and beat for another 2 to 3 minutes until light in color and creamy.

   • 1/2 cup white sugar (100 grams)

   • 1 1/4 cup dark brown sugar (250 grams)

   • Note: Scrape the sides of your bowl in between to ensure that everything is combined.

5. Add the egg, the egg yolk and vanilla extract into the creamed butter/sugar mixture and beat for 2 to 3 minutes or until the mixture is well combined.

   • 1 large egg

   • 1 large yolk

   • 2 teaspoons pure vanilla extract

6. In batches, add the flour mixture to the wet mixture and blend on low speed until just combined.

   • Note: Make sure to scrape the sides and bottom of the bowl to get any dry bits that haven’t been incorporated.

7. Scoop out 2 tablespoons of dough using a cookie scoop and press a few individual currant berries into the dough ball. Make sure to press them in and cover them with the cookie dough.

   • 1/4 cup of fresh red currant berries, destemmed and washed

8. Place 5 to 6 balls of dough on the baking tray, leaving about 2 inches or more of space between each and bake for 10 to 11 minutes or just until the edges of the cookie are set and there are deep ripples in the cookie. It’s okay if they look slightly under baked in the center, they will firm up as they cool. While the cookies are still hot, scoot them with a cookie cutter to get round cookies. Enjoy!

   • Note: Pulling them out when they look under baked will help keep them chewy and soft after they cool.