Out of all the herbs that are growing happily in our garden this spring, tarragon is by far the most aggressive. It is already a foot and half tall, with long-leafed tendrils that sway in the breeze. I was inspired by it this weekend. It seemed to call to me. I wanted to make a tasty treat using chocolate as chocolate and tarragon are a match made in taste-bud heaven. These cookies have a velvet texture, and the batter is thick. You roll these into balls and in powdered sugar versus just dropping them onto your sheet like typical cookie batter.
If you have never tried combining chocolate with tarragon, you are missing out. Add it to your bucket list, or better yet, go make these RIGHT NOW.
You're welcome. :)
Tarragon Chocolate Velvet Cookies
2 cups flour
1/2 cup dutch process cocoa
1/2 tsp. baking powder
1/2 tsp. salt
2 sticks butter, softened
3/4 cup granulated sugar
1 large egg
1 tsp. vanilla
1/4 cup finely chopped fresh tarragon leaves
1/2 cup powdered sugar in a plate or bowl for rolling
Preheat oven to 325˚. Line baking pans with parchment paper and set aside.
In a small bowl, mix the flour with the cocoa, baking powder and salt. Set aside.
In a mixing bowl, whip the butter until smooth and creamy. Add the sugar and whip until light and creamy. Add the egg and vanilla, and whip until light and fluffy. Add the tarragon and whip until well combined. Turn mixer on low and add the flour mixture. Mix until well combined, but don't over mix.
Roll the batter into 2" balls, then roll in the powdered sugar. Set them on the prepped baking sheet about 2" apart. Flatten balls with the bottom of a glass to make discs. Bake for 8-10 minutes. Cookies should be puffed up, beginning to crack and lightly golden on the bottom and set on the top edges Transfer the cookies to a cooling rack to cool completely. Store in an airtight container for a week or so-but they won't last that long!