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Chocolate-Chicory Logs
Credit:
Emily Kate Roemer
Recipe Summary
prep: 20 mins
total: 2 hrs
Yield: Makes 30 wedges
Ingredients
Ingredient Checklist
2 cups all-purpose flour, plus more for surface
1 cup plus 1 tablespoon sugar
1/2 cup unsweetened Dutch-process cocoa powder
3 tablespoons ground chicory, preferably Cafe du Monde, or 1 tablespoon instant-espresso powder (optional)
1 teaspoon baking powder
1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
2 large eggs plus 2 large egg yolks
1 cup semisweet chocolate chips (6 ounces)
1 tablespoon heavy cream
Cook's Notes
Unbaked dough logs can be refrigerated for up to 1 week or frozen for up to 1 month. Thaw before baking. Cookies can be stored at room temperature for up to 1 week.
Gallery
Chocolate-Chicory Logs
Credit:
Emily Kate Roemer
Recipe Summary
prep: 20 mins
total: 2 hrs
Yield: Makes 30 wedges
Gallery
Chocolate-Chicory Logs
Credit:
Emily Kate Roemer
Chocolate-Chicory Logs
Credit:
Emily Kate Roemer
Chocolate-Chicory Logs
Recipe Summary
prep: 20 mins
total: 2 hrs
Yield: Makes 30 wedges
Recipe Summary
prep: 20 mins
total: 2 hrs
Yield: Makes 30 wedges
prep: 20 mins
total: 2 hrs
prep:
20 mins
total:
2 hrs
Yield: Makes 30 wedges
Makes 30 wedges
Ingredients
Ingredients
- 2 cups all-purpose flour, plus more for surface
- 1 cup plus 1 tablespoon sugar
- 1/2 cup unsweetened Dutch-process cocoa powder
- 3 tablespoons ground chicory, preferably Cafe du Monde, or 1 tablespoon instant-espresso powder (optional)
- 1 teaspoon baking powder
- 1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
- 2 large eggs plus 2 large egg yolks
- 1 cup semisweet chocolate chips (6 ounces)
- 1 tablespoon heavy cream
Directions
Combine flour, 1 cup sugar, cocoa, chicory, and baking powder in the bowl of a mixer. Add butter and beat on medium speed until sandy, about 3 minutes. Reduce speed to low, and gradually beat in eggs and 1 egg yolk. Add chocolate chips and mix until just combined.
Divide dough in half and roll each half into a 1 1/2-inch-thick log (about 12 inches long) on a lightly floured surface. Wrap each log in plastic wrap. Refrigerate for at least 1 hour.
Preheat oven to 325 degrees. Unwrap logs; transfer to a parchment-lined baking sheet. Whisk together remaining egg yolk and cream. Brush tops of logs with egg wash and sprinkle with remaining tablespoon sugar. Bake until firm, about 35 minutes.
Transfer logs to a wire rack and let cool completely. Cut each into 1 1/4-inch-wide wedges with a serrated knife by alternating the angle of the knife as you slice crosswise.
Cook's Notes
Unbaked dough logs can be refrigerated for up to 1 week or frozen for up to 1 month. Thaw before baking. Cookies can be stored at room temperature for up to 1 week.
Cook’s Notes
Unbaked dough logs can be refrigerated for up to 1 week or frozen for up to 1 month. Thaw before baking. Cookies can be stored at room temperature for up to 1 week.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Chocolate-Chicory Logs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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All Reviews for Chocolate-Chicory Logs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
