Traditional Chocolate cookies
Instructions:
- Split the vanilla bean lengthwise and scrape out the seeds with a knife.
- Put the egg into a large mixing bowl. Add the sugar.
- Using a free-standing mixer or an electric hand-held whisk, beat the egg and sugar until combined. Add the vanilla seeds.
- Continue to beat the egg and sugar mixture for about 5 minutes, until very thick and creamy.
- Meanwhile, put the butter and two-thirds of the dark chocolate into a microwave-safe bowl. Heat on full power for 1-2 minutes, stirring every 30 seconds, until melted and smooth.
- Coarsely chop the white chocolate pieces and remaining dark chocolate. Set aside.
- Pour the melted chocolate and butter into the egg and sugar mixture, then beat or fold together until smooth.
- Mix together the flour, five spice, and coffee.
- Fold into the cookie mixture.
- Now fold in the chopped chocolate.
- Spread the cookie dough over a large sheet of parchment paper, then roll into a cylinder about 11⁄2 inches across.
- Freeze the dough until solid (about 1 hour). Unwrap, then cut the cylinder into disks 1⁄2-inch thick. Preheat the oven to 350 F.
- Line baking sheets with parchment paper, arrange the disks on the sheets, and bake for 10 minutes.
- Cool on a wire rack and serve.