Back in the Bakery again. (Sung to the tune of “Back in the Saddle Again”)
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Dark Chocolate Almond Butter Cookie
I was going to photograph these cookies next to a margarita in honor of National Margarita Day, but then considered the pairing and propriety of such an image, and chose milk instead.
Sally’s post explains that these cookies being, flourless and butter-less, provide a healthier treat than traditional chocolate cookies. I can attest they do not have less taste.
Sally provided the basis of this bake. I modified the recipe slightly as with only one egg the mixture would not come together into a dough. This likely made the dough stickier than the original recipe but the cookies are still delicious and a great texture. Definitely returning here soon.
Also I used light brown sugar and coconut sugar in equal proportion to make the 90g.
And finally, as I only have Dutch Processed Cocoa I substituted 2 tsp of baking powder for the 1 tsp of baking soda. Natural cocoa is more acidic than Dutch Processed and using baking powder provides the additional acidity required to make the cookies rise.
Dark Chocolate Almond Butter Cookie
Makes about 12 cookies
INGREDIENTS
• 2 large egg
• 250g (1 c) creamy almond butter, at room temperature*
• 90g ( ½ c) lightly packed light or dark brown sugar (or coconut sugar)
• 2 tsp baking powder (If using natural cocoa powder use 1 tsp baking soda)
• 21g ( ¼ c) Dutch processed unsweetened cocoa powder
• 180g (1 c) dark chocolate chunks or chocolate chips
METHOD
- Preheat oven to 350°F and line two large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk the eggs until beaten. With a big spoon or silicone spatula, or using an electric mixer, mix in/beat on medium speed the almond butter, then the brown sugar, baking powder, and cocoa powder. Beat/mix everything together very well. Depending how thick your almond butter is, you’ll have to use some arm muscle! Fold in the chocolate chunks until combined.
- Scoop about 2 Tbl of dough each onto prepared baking sheets and arrange 3 inches apart. The dough is very sticky. I wet a tablespoon as needed to scoop and place on the cookie sheet. I shaped the cookies with wet fingers to avoid sticking.
- Gently press down on the dough mounds with the back of a spoon. If you find the cookie dough balls are a little oily from the almond butter blot each with a paper towel.
- Bake for 10 minutes. The cookies will look very soft and that’s expected. For firmer cookies, bake for 12 minutes.
- Cool cookies for 5 minutes on the baking sheet. During this time, I like to press a few more chocolate chips into the tops of the warm cookies. (This is optional and only for looks.) Transfer to cooling rack to cool completely.
- Cover leftover cookies tightly and store at room temperature for up to 1 week.
Notes - I modified Sally’s recipe by adding another egg. The mixture did not come together with only one. The second egg allowed the mixture to turn into a dough, but likely made it stickier.
- Freezing Instructions: Cookies freeze well up to 3 months. Thaw overnight in the refrigerator, and bring to room temperature, if desired, before enjoying.
- Natural cocoa delivers a more intense, bright, fruity chocolate flavor. It’s used in traditional American recipes like chocolate cake, devil’s food cake, or chewy cocoa cookies.
- Dutch-processed cocoa is darker, smoother, and more mellow. It is used in European-style cakes, dark chocolate sauces, where you want a rich, almost black color. It effortlessly mixes into liquids and fat-rich batters like buttercream, ganache, or pudding.
Patisserie de Paris for Trivia Night
We are participating in a Trivia Night at our clubhouse tonight and I volunteered to make desserts. Our tables theme is “France” and our team name is Les Quizerables, (a take on Les Miserables.)
I made filled puff pastries in the color of the French flag (blue, white and red.) I made blueberry, white chocolate/cream cheese ganache, and raspberry pastries.
I combined and re-rolled the scraps from cutting the 12” square to make a few pain de chocolat, just because, why not?
The puff pastry is Sally’s recipe and method and it is fantastic. I made three batches of Sally’s raspberry sauce before I found the right formula for my use, but hit the blueberry on the first try.
White Chocolate Cream Cheese Ganache
Makes 3 cups
INGREDIENTS
• 200 g white chocolate
• 200 g heavy cream
• 300 g cream cheese full fat, not skim or low fat
METHOD
- Finely chop the white chocolate and place it in a heatproof bowl.
- Heat the cream on the stovetop until just below boiling point, or heat in microwave (stirring between bursts) in 30 second then 15 second then 5 second bursts until the cream is scalding (not boiling) 170-180 deg
- Pour the hot cream over the chocolate.
- Use a hand whisk to mix until the chocolate has fully melted and the mixture is smooth.
- Cover the surface with cling wrap, ensuring it touches the surface, and refrigerate overnight or until completely chilled.
- In a new bowl, use a hand mixer to beat the cream cheese until smooth, light, and fluffy. Scrape the bowl occasionally to ensure even mixing.
- Add the whipped cream cheese to the chilled chocolate mixture. Mix until well combined, stiff, and thick. The ganache should have a smooth, silky texture.
Raspberry Dessert Sauce
Makes ~1 cup
INGREDIENTS
• 1 Tbl water
• 2 tsp cornstarch
• 375g (3 c) fresh or frozen raspberries
• 50g ( ¼ c) granulated sugar
• 1 tsp fresh lemon juice (do not leave out)
• optional: ½ tsp vanilla extract
METHOD
- Whisk the cornstarch and water together until all the cornstarch has dissolved. Combine cornstarch mixture, raspberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Using a silicone spatula, stir the mixture while lightly mashing the raspberries as they begin to heat.
- Bring to a boil and let it boil for 3 full minutes, stirring occasionally. Remove the pan from heat and—if desired for a richer flavor—stir in vanilla extract, and if desired, a few fresh raspberries.
- OPTIONAL (SKIP for a thicker sauce) Press the warm sauce through a fine mesh strainer to remove the seeds, if desired. I use the back of a spoon to press the liquid through the strainer, held over a bowl. It takes a couple minutes to really squeeze it all out.
- Feel free to serve warm over warm desserts, but it should be cooled to really thicken up. Cool the sauce completely at room temperature or in the refrigerator. The sauce will thicken slightly as it cools, but the strained version is still liquid and perfect for drizzling.
- Cover and store for up to 1 week in the refrigerator.
Notes
- Freezing Instructions: After the raspberry sauce cools completely, freeze in a freezer-friendly container for up to 3–6 months. Thaw on the counter or in the refrigerator. Warm up in the microwave or on the stove, if desired.
- Other Berries: You can substitute blackberries with no changes to the recipe.
Chunky Blueberry Sauce – Sally
INGREDIENTS
• 80g (1/3 c) warm water
• 15g (1 Tbl) fresh lemon juice
• 1 ½ tsp cornstarch
• 280g (2 c) fresh or frozen blueberries (if using frozen, do not thaw)
• 25g (2 Tbl) granulated sugar
• ½ teaspoon pure vanilla extract
METHOD
- Whisk the cornstarch, water, and lemon juice together until all the cornstarch has dissolved. (I just use a fork to mix—very easy.) Set aside.
- Warm the blueberries and sugar together in a small saucepan over medium heat. With a wooden spoon or sturdy silicone spatula, stir continuously for 3 minutes, gently smashing the berries against the sides of the pan to help them release some juices. For chunkier sauce leave some berries whole. (If you used frozen blueberries, you won’t need to smash them as much because they will naturally break down as they thaw over heat.)
- After 3 minutes, add the cornstarch mixture and continue to stir for another 2–3 minutes, smashing more berries if needed. The mixture will start to thicken.
- Remove from heat and stir in the vanilla. Allow to cool. The mixture is liquid and drippy, but thickens considerably as it cools.
- You can serve the sauce warm before it cools completely if desired, or store in the refrigerator for up to 1 week. Blueberry topping will be thick after refrigeration, so microwave for 15 seconds or warm on the stove to thin out, if desired.
Chocolate Babka
I needed a treat for QC’s Mah Jongg group today, luckily I saw contestants on GBBO make a chocolate babka and remembered I made one once or twice before.
The question is, what is a babka, a cake or a bread? The internet says it is a cake-bread hybrid, spanning the gap between breakfast bread and dessert. Call it what you like, just call me when it’s ready!
After this bake I modified the recipe to include tenting the babka about half way through the bake to protect the exposed chocolate on the top from over baking. Next time for sure.
Chocolate Babka
INGREDIENTS
For the dough:
• 3¾ cups (530 g) all-purpose flour , plus extra for dusting
• ½ cup (100 g) granulated sugar
• 1 tablespoon (10g) instant yeast
• 3 large eggs
• ½ cup (120 ml) water
• ¾ teaspoon fine sea salt
• ⅔ cup (150 g) unsalted butter , at room temperature, cut into small cubes
• Neutral oil (sunflower, canola) for dressing
For the chocolate filling:
• ½ cup (50 g) powdered sugar
• ⅓ cup (30 g) unsweetened cocoa powder
• 130 g dark chocolate , melted*
• ½ cup (120 g) unsalted butter , melted
• ⅔ cup (120 g) chocolate chips or chunks OR 1 cup (100g/3.5oz) pecans, coarsely chopped (optional)
For the sugar syrup:
• ½ cup (120ml) water
• ½ cup (100g) granulated sugar
METHOD
Making the dough:
- Place flour, sugar, and yeast in a standing mixer fitted with the dough hook and mix on low speed until combined. Add eggs and water, and mix on medium speed until dough comes together, 2-3 minutes. Add salt, then butter, adding a few cubes at a time, mixing until incorporated. Continue mixing for about 10 minutes on medium speed, until dough is completely smooth, elastic, shiny, and pulls away from the sides of the bowl. During mixing, you will need to scrape down the sides of the bowl.
- Place dough in a large bowl brushed with oil, cover with plastic wrap, and leave in the fridge for at least half a day or overnight.
- Grease two loaf pans (9×4 inch) with oil and line the bottom of each pan with parchment paper. Divide dough in half and keep one half covered in the fridge.
Making the filling: - Whisk together powdered sugar, cocoa powder, chocolate, and butter until you have a spreadable paste.
- Roll out dough on a lightly floured surface and shape into a rectangle measuring 15×11 inches. Position dough so that a long side is closest to you. Using an offset spatula, spread half of the chocolate mixture over the rectangle, leaving a ¾ inch border all around. Sprinkle half of the pecans or chocolate chips on top of the chocolate.
Shaping the dough: - Use both hands to roll up the rectangle like a roulade, starting from the long side closest to ]’’]you and ending at the other long end. Press to seal the dampened end onto the roulade, then use both hands to even out the roll into a perfect thick cigar. Rest the cigar on its seam.
- Trim about ¾ inch off both ends of the roulade with a serrated knife. Then use the knife to gently cut the roll in half lengthwise, starting at the top and finishing at the seam, essentially dividing the log into two long even halves, with the layers of dough and filling visible along the length of both halves. With the cut sides facing up, gently press together one end of each half, then lift the right half over the left half. Repeat this process, but this time lifting the left half over the right, to create a simple two-pronged plait. Gently squeeze together the other ends so that you are left with the two halves, intertwined, showing the filling on top. Carefully lift the cake into a loaf pan. Don’t worry if there are gaps in the pan since the cake will rise and will eventually look fine, even if you feel like it’s messy at this point. Cover the pan loosely with plastic wrap or a wet tea towel and leave to rise in a warm place for 1 to 1½ hours. Repeat to make the second cake.
- Preheat oven to 375°F/190°C, making sure to allow plenty of time for it to heat fully before the cakes have finished rising. Remove plastic wrap or tea towels, place cakes on middle rack of oven, and bake for about 25-30 minutes, (tent the cakes about half way through to protect the chocolate from burning) until a skewer inserted into the center comes out clean with no dough attached. (190°F)
- While the cakes are in the oven, make the syrup. In a small saucepan over medium heat, bring water and sugar to a boil. As soon as the sugar dissolves, remove from heat and set aside to cool. As soon as the cakes come out of the oven, brush the syrup over them. Use all of the syrup, even if it looks a lot. Let cakes cool until they are warm, then remove from pans and let cool completely before serving. Serve warm or at room temperature.
- Babka will stay fresh for 24 hours in an airtight container at room temperature. Don’t place in the fridge.
- Babka freezes well for up to 2 months. To thaw, leave on counter or overnight in the fridge.
Recipe Notes
- To melt butter and chocolate, place them in a heat-proof bowl, and heat in the microwave in 20 second-intervals, stirring in between each interval, until melted and smooth (or alternatively, set it over a saucepan of simmering water, stirring occasionally).
Sally’s Chocolate Mousse Challenge, February 2026
This month’s challenge from Sally’s Baking Addiction was to make chocolate mousse using her recipe. First of all, it was delicious. Thick and silky smooth. Definitely a keeper and sure to be a repeat offender.
Because I only needed to fill 20 tartlets I made a half recipe, but it made no difference, still a perfect mousse. It perfectly filled 20 mini tartlets.
Chocolate Mousse Half Recipe- Sally
INGREDIENTS
- 113g semi-sweet chocolate, finely chopped
- 80g (⅓ c) heavy cream
- 60g 2 large egg whites
- 50g (¼ c) granulated sugar
- ⅛ tsp cream of tartar
- pinch of salt
METHOD
- Place chopped chocolate in a medium heatproof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. Pour over chocolate, then let it sit for 2–3 minutes to gently soften the chocolate.
- With a metal spoon or small silicone spatula, slowly stir until completely combined and chocolate has melted. Set aside to slightly cool.
- Place egg whites, sugar, cream of tartar, and salt in a heatproof bowl. Set bowl over a saucepan filled with 2 inches of simmering water. Do not let the bowl touch the water. Whisk constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and appear frothy on top. Heat to 160°F (71°C).
- Pour hot mixture into the bowl of a stand mixer. Whip on high speed until stiff glossy peaks form, about 7 minutes.
- Remove the bowl from the mixer and pour the chocolate ganache into the meringue and gently fold together with a silicone spatula until completely combined.
- Spoon or pipe the mousse into dessert dishes, ramekins, or jars. Refrigerate for at least 4 hours or up to 48 hours. After about an hour in the fridge, cover the mousse.
- Top with whipped cream, chocolate curls, raspberries, and/or fresh mint to serve
Tart Shell
Makes 20 mini tartlets (2” diameter)
INGREDIENTS
• 100 g cold butter cut into small cubes
• 60 g icing sugar
• ½ tsp vanilla
• ¼ tsp salt
• 2 egg – 1 for the dough and the other 1 reserved for an egg wash
• 200 g all-purpose flour
METHOD
- In a stand mixer mix butter with sugar
- Add salt then vanilla
- Add egg and mix until incorporated
- Add flour and mix by hand like you are kneading bread until incorporated
- Cover with plastic and refrigerate for 30 min
- Pre-heat oven to 350⁰F
- Butter tartlet pans, or use non-stick pans
- Roll dough to about 1/8” thick
- Cut dough into circles large enough to cover the sides and bottom of the rather pans
- Lay over tart mold and press into all crevices
- Roll top to cut off excess
- Prick holes in bottom and sides of formed dough
- Fill tarts with pastry weights. For mini tartlet pans I put beans in a cupcake paper. For large pans use crumpled parchment paper filled with beans. Remove 5 minutes before the end of the bake.
- Paint edges of the tartlet with the egg wash.
- Bake in preheated oven 350⁰ F (175⁰ C) for 15 min
- Immediately remove from pans and cool on a wire rack
Braided Chocolate Pastry
I needed a dessert to take to someone house today, and I was in the middle of making 4 dozen filled chocolates, so wanted something quick and easy. My daughter-in-law, Frances, sent me this recipe at the perfect moment!
I had one Trader Joe’s package of puff pastry in the freezer (I now make my own) and lots of scraps of 54% dark chocolate left over from making the confections. Easy peasy!
I let the puff pastry thaw in the fridge overnight and crushed the left over chocolate with my hands.
I am really chuffed (very pleased from GBBO) with the number of unsolicited compliments I received at the lunch.
There really is no ingredients list beyond puff pastry and chocolate. The method is to cut diagonal slits along 1/3 of each side of the puff pastry sheet, then put the chocolate on the middle third and weave the edges into the center alternating overlaps. (Search YouTube for more help.)
Happy Confection Valentines Day!
I have been remiss in posting bakes recently. There are TMI reasons, but I am back now.
I haven’t made filled chocolate confections in a while and Valentines Day is one of my reasons for making them again.
These are all 54% dark chocolate and clockwise from top we have, raspberry jelly, orange jelly, orange creme and caramel creme confections. Not shown are dipped caramel cubes.
The oranges were poached (with permission) from our neighbors trees. It took a few attempts to achieve the correct tartness and consistency of the jelly and creme, but they have LOTS of oranges. Basically, the same with the raspberry, but this time of year I bought them.
It was fun going back and making these, most rewarding was when tapped upside down 100% released from the mold with a beautiful tempered chocolate shine.
Orange Jelly
Makes ~ 1 ½ cup of jelly
INGREDIENTS
• 2 c orange juice (3-4 oranges)
• 1 ½ Tbl pectin
• ½ tsp butter or margarine
• 300g (1 ½ c) sugar
• 2 Tbl lemon juice
METHOD
- Add the juice to a clean pot. Stir in the lemon juice, butter and pectin.
- Bring the mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) over high heat.
- Stir in the sugar (175g) all at once. Return the mixture to a full rolling boil and boil hard for exactly 1 minute, stirring constantly.
- Remove from heat and skim off any foam. Ladle the hot jelly into sterilized jars, leaving ¼ inch of headspace.
- Wipe the rims, apply lids, and process in a boiling water bath for 10 minutes. Let sit undisturbed for 24 hours to set
Notes:
- Optionally add zest from one orange to the orange juice
- To soften firm jelly: Heat small amount of water in a bowl, then place a portion of jelly in a smaller bowl such that the water from the larger does not flood the jelly. Stir for about a minute until the jelly softens and becomes pipeable.
Raspberry Creme
INGREDIENTS
• 265g (2 ½ c) frozen raspberries
• zest of 2 lemons
• 60g (¼ c) freshly squeezed lemon juice
• 190g ( ¾ c plus 2 Tbl) granulated sugar
• 3 large eggs
• 85g (6 Tbl) softened butter
• 1 tablespoon cornstarch for a thicker curd (use when baking into a pie or bars)
METHOD
- Set out two bowls, one with the butter in it and one with a fine mesh sieve over it.
- Place the frozen raspberries, the zest and the lemon juice in a small pot. Cook on medium to low heat until the raspberries soften and burst and it’s mostly liquid.
- Press the raspberry mix through the fine mesh sieve to remove the seeds and zest, scraping the bottom of the sieve. You should have ¾ cup raspberry lemon juice. Discard the seeds and rinse the sieve and pat dry, and set it over the bowl with the butter in it.
- Return the raspberry juice to the pot and add the sugar and stir. The mix should have cooled quite a bit by now, if it’s hot, wait a bit. Whisk in the eggs (and starch if using) then return the pot to the stove, cooking at medium heat and whisking until the curd is thick at the bottom and covers the back of a wooden spoon or rubber spatula.
- Pour the curd through the sieve and press to get as much curd out as possible, scraping the bottom of the sieve. Stir the curd and the butter until the butter is fully melted and you have a shiny, smooth curd. Transfer to a mason jar and chill, then store in the fridge. The curd will become more tart-tasting and stronger in flavor as it chills.
Orange Creme
INGREDIENTS
• 65g (⅓ c) granulated sugar
• Zest of 2 large oranges
• 3 large eggs
• 120g (½ c) freshly squeezed orange juice
• 2 Tbl freshly squeezed lemon juice
• 58g (4 Tbl) butter cold and sliced
• Pinch fine sea salt
• 1 Tbl cornstarch
METHOD
- Slice the butter and place it into a bowl and set a fine mesh sieve over it. Set aside.
- Pour the sugar in a pot, and zest the oranges over the sugar. Use your fingers to rub the zest into the sugar until you feel it begin to release its oils and become like wet sand. Add the orange juice and lemon juice.
- Add the eggs and starch to the pot and whisk well to combine. Do your best to break up the egg bits. Set over medium low heat and begin cooking.
- Use a rubber spatula or wooden spoon to stir the creme as it cooks. You’ll keep stirring as it warms and thickens. It will thicken on the bottom first, keep stirring until it reaches about 165⁰ F (it should cover the back of a spoon).
- Pour the thickened creme into the bowl through the sieve. Scrape it to get as much curd out as possible, and scrape the bottom of the sieve too.
- Stir until the butter fully melts and you have a runny, silky creme. Transfer to a heatproof jar and let come to room temperature. Then set it in the fridge to store.
- Creme will keep for about 2 weeks in the fridge.
Chocolate Confections Revisited
I have the occasion to make some quality, filled, chocolate confections and used today as an excuse… rather I mean to practice.
Most of the technique returned after 3 or 4 years of hibernation. I made firm orange and raspberry curds to fill the chocolates. Firm so they wouldn’t drip if someone decided to bite then instead of simple tossing them into their mouth.
Glad say, “I still got it.” Beautiful and delicious.
In The Bakery or Ina Garten
I love John Kanell’s Artisan Bread and make it at least once a week. It has a soft chewy crumb and crunchy/crispy crust. Perfect.
However, I recently discovered Ina Garten’s Sandwich Loaf on FaceBook and although a totally different bread it is now part of my rotation. It’s not a chewy and crispy as the artisan bread but is every bit as easy to make and is a perfect sandwich loaf (not that the artisan bread isn’t .)
Sandwich Bread – Ina Garten
INGREDIENTS
• 440g (3 ½ c) all-purpose flour
• 360g (1 ½ c) warm water
• 2 tsp sugar
• 1 ½ tsp salt
• 2 ¼ tsp (1 packet) instant yeast
METHOD
- In a bowl, mix warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
- Add flour and salt, then stir until combined. The dough will be sticky—that’s okay!
- Cover and let it rise, covered for about 1 hour, or until doubled in size.
- Transfer to a greased loaf pan, smooth the top, and let it rise for another 30 minutes.
- Bake at 375°F (190°C) for 30-35 minutes, until golden brown and internal temperature reaches 190°F.
Raspberry Swirl Shortbread Cookies
I saw this recipe online and as they are shortbread and raspberry I couldn’t resist. As expected they are delicious.
They are fairly easy to make and after my first attempt I made several notes on how to change the METHOD next time, and there will be a next time.
Raspberry Swirl Shortbread Cookies
INGREDIENTS
• 227 (1 c or 2 sticks) unsalted butter, softened (not melted)
• 150g (¾ c) sugar
• 1 large RT egg
• 1 tsp vanilla extract
• 310 (2½ c) AP flour
• ½ tsp baking powder
• ½ tsp salt
• ½ cup raspberry jam
• 1 Tbl cornstarch
METHOD
- In a stand mixer bowl, beat the softened butter and sugar until light and fluffy (about 3 minutes). Add the egg and vanilla; beat until combined.
- Whisk the flour, baking powder, and salt together.
- Gradually add to the wet mixture by hand or mix on low speed only until a soft dough forms.
- Divide the dough in half. Roll each half between two sheets of parchment paper into a rectangle (about ¼-inch thick).
- In a small bowl, whisk the raspberry jam with the cornstarch.
- Remove the top layer of parchment paper and spread a thin, even layer of the jam mixture over the dough rectangles, leaving a small border at the edges.
- Starting from the long side, tightly roll the dough into a log. See note below on rolling the dough.
- Wrap the logs tightly in plastic wrap. Refrigerate for at least 2 hours (or freeze for 30 minutes). See note below for additional info on firming up the logs before slicing.
- Preheat oven to 350°F. Use a sharp knife to slice the cold log into ½-inch thick rounds.
- Place cookies 2 inches apart on a parchment-lined baking sheet. This recipe makes about 3 dozen cookies so you will likely need two cookie sheets.
- Bake for 12 – 15 minutes, rotating the cookie sheets after 7 minutes. Start checking for browning after 10 minutes. The edges should be barely golden. Let cool completely on the baking sheet.
NOTES:
- If the dough is too wet and sticky, refrigerate for 5 minutes before tying to roll up. 10 minutes was too long and the initial roll cracked.
- The dough sticks to the wax paper. I used a clean offset spatula to slide under the dough to separate it from the wax paper.
- The jam ran out while rolling when logs were frozen for 30 minutes
a. Next time I will freeze for 1 hour to freeze the jam
b. Also, cut both frozen logs in half and slice one while leaving the others in the freezer - The cookies spread and lost definition. Next time I will freeze for 30 minutes after slicing and arranging on the parchment lined cookie sheets
Tiny, Salty, Chocolaty Cookies
I saw this recipe by Sally and immediately added it to my list. Chocolaty doesn’t begin to describe these cookies. When I worked in Monroe, NY, we would go to lunch at a restaurant that served a chocolate cake for dessert that I described as having the density of iridium. If that was true, these cookies have the chocolate intensity of osmium.
Don’t get me wrong! They are delicious with a nice snap on the edges with a soft and chewy center. Well work making. Note the slight change made in the chocolate ingredient, and I had no nuts to add. Next time.
Tiny, Salty, Chocolaty Cookies
INGREDIENTS
• 85g (6 Tbl: ¾ stick) unsalted butter
• 282g (2½ c confectioners’ sugar
• 60g (¾ c) unsweetened cocoa powder
• 1 teaspoon kosher salt
• 2 large egg whites
• 1 large egg
• 226g ounces bittersweet chocolate (at least 67 percent cacao), chopped (176g 54% and 50g 100%, because that is what I had)
• ½ cup finely chopped hazelnuts, almonds, pistachios, pecans or walnuts (optional)
• Flaky sea salt, such as Maldon or Jacobsen
METHOD
- Heat the oven to 350⁰F. Line two baking sheets with parchment paper.
- Melt the butter in a small pot over medium heat, swirling, until it’s starting to foam and brown, 3 to 4 minutes. (Whisk the butter from time to time so that the solids don’t stick to the bottom of the pot.) Let cool.
- Sift then whisk the confectioners’ sugar, cocoa powder and salt in a medium bowl, ridding it of as many lumps as possible. (If you really want to, feel free to sift everything.)
- Using a spatula, mix in the egg whites, whole egg and browned butter, stirring until you’ve got a good, smoothish mixture (any small lumps will take care of themselves), followed by the chocolate and any nuts you may want to add.
- Using a spoon, drop quarter-size blobs of dough (the texture is really somewhere between a dough and a batter) onto the baking sheet, spacing them about 2 inches apart (they spread a lot). Keep them small. Sprinkle with flaky salt and bake until the cookies have flattened considerably and look baked through and a little wrinkled, 8 to 10 minutes, checking after 6 min.
- Let cool before eating so they can firm up.
TIP
Cookies can be baked up to 2 days ahead, wrapped tightly, and stored at room temperature.
aBatteredOldSuitcase 