Soft Chocolate Cookies with Grapefruit and Star Anise
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 40
- 1 tablespoon unsweetened cocoa powder
- 1/4 cup all purpose flour
- 2 large eggs
- 1/4 teaspoon baking powder
- 2 tablespoons honey
- 1/2 teaspoon coarse kosher salt
- Carbohydrate 7 g(2%)
- Cholesterol 12 mg(4%)
- Fat 3 g(5%)
- Fiber 0 g(2%)
- Protein 1 g(1%)
- Saturated Fat 2 g(9%)
- Sodium 30 mg(1%)
- Calories 53
Preparation Combine chocolate and butter in medium microwave-safe bowl. Microwave in 10-second intervals until chocolate is almost melted; remove and stir until melted and smooth. Finely grind 1 teaspoon sugar and 3 star anise in spice mill or small coffee grinder. Transfer to small bowl; whisk in flour, cocoa, coarse salt, and baking powder. Beat remaining 1/4 cup sugar, eggs, honey, and grapefruit peel in large bowl until thick and smooth. Fold in chocolate, then dry ingredients. Cover bowl; chill batter until cold and firm, at least 45 minutes and up to 1 day. Preheat oven to 375°F. Line 3 large baking sheets with parchment paper. Drop batter by tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart. Bake cookies, 1 sheet at a time, until dry-looking and tester comes out with moist crumbs still attached, about 10 minutes. Cool on sheet 3 minutes, then transfer to racks and cool completely. DO AHEAD: Can be made 1 day ahead. Store airtight between sheets of waxed paper. Star anise is a brown, star-shaped seedpod. It's available in the spice section of some supermarkets and at specialty
Preparation Combine chocolate and butter in medium microwave-safe bowl. Microwave in 10-second intervals until chocolate is almost melted; remove and stir until melted and smooth. Finely grind 1 teaspoon sugar and 3 star anise in spice mill or small coffee grinder. Transfer to small bowl; whisk in flour, cocoa, coarse salt, and baking powder. Beat remaining 1/4 cup sugar, eggs, honey, and grapefruit peel in large bowl until thick and smooth. Fold in chocolate, then dry ingredients. Cover bowl; chill batter until cold and firm, at least 45 minutes and up to 1 day. Preheat oven to 375°F. Line 3 large baking sheets with parchment paper. Drop batter by tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart. Bake cookies, 1 sheet at a time, until dry-looking and tester comes out with moist crumbs still attached, about 10 minutes. Cool on sheet 3 minutes, then transfer to racks and cool completely. DO AHEAD: Can be made 1 day ahead. Store airtight between sheets of waxed paper. Star anise is a brown, star-shaped seedpod. It's available in the spice section of some supermarkets and at specialty
