Nothing could be more tender and delicate than these chocolate cookies. That’s why I like to sandwich them with milk chocolate. The dough is quite soft: I recommend rolling it, then chilling it again before cutting to make the process easier—it takes a little longer but it’s much easier than dealing with the frustration of trying to handle a really soft dough. There’s very little sugar in the dough, so it’s imperative to use a semisweet, not bittersweet, chocolate in the dough so the cookies will be sweet enough.
Keep the cookies in a cool place between sheets of wax paper in a tin or plastic container with a tight-fitting lid.
© 2008 Nick Malgieri. All rights reserved.