2 cups sifted cake flour
1 cup sifted all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
12 tablespoons (1 1/2 sticks)
unsalted butter, softened at room temp.
1 cup confectioners' sugar
1 extra large egg, at room temp.
1 extra large egg yolk at room temp.
5 ounces (5 squares) unsweetened
chocolate, melted and cooled
1 teaspoon pure vanilla extract
1 teaspoon chocolate extract
1/2 cup light cream
1 cup chopped bittersweet chocolate
Lightly butter and flour 4 cookie sheets and set aside. Preheat the oven to 350 degrees.Resift the cake flour and all-purpose flour with the baking powder, baking soda, salt and cinnamon onto a sheet of wax paper.Cream the butter in large bowl of electric mixer on moderate speed for 2 minutes. Add the granulated sugar in 2 additions, beating for 1 minute after each portion is added. Beat in the egg and egg yolk, blend well. On low speed, add the melted chocolate, vanilla and chocolate extracts and beat slowly until the chocolate is evenly blended in. On low speed (or by hand), blend in half of the sifted mixture. Blend in all of the cream, then the remaining sifted mixture. Stir in the chopped bitter sweet chocolate. Drop the dough by rounded tablespoons onto the prepared cookie sheets, placing them 1 1/2 inches apart.Bake cookies, one sheet at a time, on the middle level rack of the oven for 10 to 12 mintues or until just firm to the touch.Put cookies on cooling rack, cool for 20 minutes. Store in air tight container. Yield: about 50 cookies.