Cookie recipe: In the Saturday section on Oct. 5, a recipe for chocolate cookies from Andrei's Restaurant in Irvine did not say when to add the flour mixture to the dough. The flour mixture should be added in Step 3, after the melted chocolate. —
Dear SOS: During a visit to family in Southern California recently, we had a chance to eat dinner (for the second time) at Andrei's Restaurant in Irvine. One thing that we've had both times we've been here is a decadent chocolate tasting, which includes a variety of chocolate desserts (which we share with our whole party). One of the desserts is a chocolate cookie that's one of the best I've ever had. Could you please try to get this recipe?
San Luis Obispo
Dear Druci: Delicately crisp on the outside and chewy tender on the inside, these cookies are bound to please any chocoholic. Andrei's was happy to share its recipe for its cookies, which we've adapted below.
Andrei's chocolate cookies
30 minutes, plus chilling and baking times. Makes 2½ to 3 dozen cookies
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3 3/4 cups chopped bittersweet chocolate, divided
6 tablespoons unsalted butter
6 tablespoons flour
2 teaspoons baking powder
1 teaspoon salt
1 3/4 cups sugar
3 tablespoons prepared espresso
1 teaspoon vanilla paste or extract
1. Using a double boiler, or in a bowl set over a pot of simmering water, combine 13/4 cups chopped chocolate with the butter and stir until melted. Set aside to cool. Meanwhile, in a small bowl, whisk together the flour, baking powder and salt.
2. Using a stand mixer, or in a mixing bowl using an electric mixer, whip the eggs and sugar to the "ribbon" stage (the eggs will puff and lighten in color, and when the beater is removed, the beaten eggs and sugar form a slowly disappearing "ribbon" over the surface of the eggs in the bowl), 8 to 10 minutes.