Step 1
Place ½ cup (113 grams) of the butter into a small heavy-bottomed saucepan. Place over medium heat and swirl the pot or stir with a heatproof spatula until butter starts to foam and the milk solids at the bottom of the pot start to turn a deep golden brown. The butter should also begin to smell nutty. Transfer butter and all the milk solids to the bowl of a stand mixer; cool to room temperature (see Chef’s Tips).
Step 2
Whisk together the flour, salt, baking soda, baking powder, and cinnamon (if using) in a large bowl until thoroughly mixed.
Step 3
To the cooled, melted butter, add the remaining cubed butter, the Redpath® Dark Brown Sugar, and the Redpath® Granulated Sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream on medium to medium-high speed until pale in colour and fluffy; 3 minutes.
Step 4
Add in the egg. Beat on medium-low speed until thoroughly combined with the butter mixture. Repeat the process with the yolk and vanilla extract.
Step 5
Scrape down the sides of the bowl with a rubber spatula. Add the dry ingredients and mix on low speed until no flour streaks remain and it forms a dough; do not overmix.
Step 6
Cover and place dough into the fridge to chill; at least 1 hour (or overnight, or up to 2 days)
Step 7
Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.
Step 8
Allow chilled dough to come to room temperature; about 5 minutes.
Step 9
With a small ice cream scoop or a tablespoon, scoop even-sized balls of dough onto the prepared baking sheets spaced at least 2 inches apart. Roll the dough into balls; this will compact the dough, making the cookie less likely to spread too thin.
Step 10
Place back into the fridge to chill; at least 10 minutes.
Step 11
Place one of the baking sheets into the preheated oven and bake for 8 to 10 minutes. Edges will be set, and the middles will look slightly underbaked.
Step 12
Allow the cookies to cool on the baking sheet for 10 minutes (the residual heat will set the middles) before carefully transferring cookies to a wire cooling rack; cool completely.
Step 1
Line a baking sheet with parchment paper and place a wire cooling rack over the paper.
Step 2
Add about 2 inches of water in a small, heavy-bottomed saucepan. Place over medium-high heat and bring to a boil. Reduce heat to low.
Step 3
Combine the chocolate and oil in a small heatproof bowl. Place over the just simmering water, ensuring the bottom of the bowl does not touch the water. Stir until the mixture is almost completely melted. Remove from heat and wipe the bottom of the bowl with a kitchen towel to remove condensation. Stir mixture until chocolate is fully melted and the mixture is homogeneous.
Step 4
Dip a completely cooled Chocolate Chipless Cookie into the melted chocolate. Place onto the wire cooling rack. Sprinkle with chopped pistachios before the chocolate hardens. Repeat process with the remaining cookies.
Step 5
Allow chocolate to cool and harden; 20 to 30 minutes. (see Chef’s Tips)
*The cooled melted butter should begin to look cloudy and thicker in consistency. To speed the cooling process, place the bowl into the fridge for about 5 minutes and swirl the bowl every so often; do not chill.
*All ingredients should be at room temperature before proceeding with the recipe.
*Adding the cinnamon is optional; it gives the cookies a subtle depth of flavour.
*If desired, stir in 1 to 1½ cups (170 to 255 grams) chocolate chips, or roughly chopped chocolate to the dough after the dry ingredients have been added.
*The dough can be made up to 2 days in advance and covered in the fridge.
*Use good quality chocolate bars or baker’s chocolate for melting and dipping. Chocolate chips may contain ingredients that prevent the chocolate from fully melting.
*Alternatively, drizzle the cookies with the melted chocolate, and sprinkle with the chopped pistachios.
*To quickly harden the chocolate, place the baking sheet of cookies into the fridge for about 5 minutes.
*Store completely cooled cookies, layered between parchment or wax paper, in an airtight container for up to a week. Undecorated cookies can be stored in the freezer for up to 6 months.
