Thursday, September 2, 2010

Korova Cookies

Ok, so I saw this post on Dessert First and she called it her "favorite cookie ever." If anyone claims one cookie as their favorite ever, I gotta try it. And try it I did! It was very soft and rich. But I have too many cookie loves to claim one as my favorite. These actually tasted very similar to the Dark Chocolate Chunk Cookies (that I love, by the way) I posted a while back ago, but without all the fuss. But i'm all up for trying a good recipe atleast once :)

Korova Cookies
Dorie Greenspan's, Baking: From My Home To Yours via Dessert First

Makes about 36 cookies
1 1/4 cups all-purpose flour
1/3 cup Dutch-process cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons butter, room temperature
2/3 cup light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel (i just used regular table salt..)
1 teaspoon vanilla extract
5 ounces bittersweet chocolate, chopped into little bits (I rough chopped Ghiradelli bittersweet chocolate chips)
Sift the flour, cocoa, and baking soda together in a bowl. Beat the butter in a mixer until it is soft and creamy. Add in the sugars, salt, and vanilla extract and beat for a few more minutes to combine. Add in the flour and combine on low speed just until the flour is combined. You want to mix it as little as possible or the cookies will be tough when baked, the dough will be crumbley. it will be crumbley. Add in the chocolate bits and mix just to distribute them.
Divide the dough in half. With each half, press the dough together gently and form into a log about 1 1/2-in in diameter. Wrap the logs in plastic and chill for at least an hour; the logs will keep for up to 3 days in the refrigerator or you can freeze them for a month.
When you are ready to bake, preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silpats. Take out the logs out (you may let them sit for a little while to soften up, so they don't crumble as easily).
Slice the logs into rounds about 1/2-in thick. Place the cookies on the sheets with about an inch between them. Bake them one sheet at a time in the oven for 12 minutes. They will not look done but that's ok, overbaking will give them a crispy texture instead. Let them cool on wire racks until just warm.
Follow TawnyAlexander on Twitter

No comments:

Post a Comment