World Peace and Chocolate Cookies…I Want Both!Posted: 04/18/2011 | |
If you could have a perfect world, what would it be? In the big picture I think we would all agree the planet is in dire need of world peace. No doubt about it. But in your own little microcosm, what would you wish for. How would you arrange your life if you had a magic wand.
I was just sitting here and thinking about it today. I would love to have a bakery. One where I could bake whatever I felt like baking that day. And only be open on those days I felt like working. And a bakery where money wasn’t an issue. Where customers could come into my shop and I could just give them stuff I baked for free. Because food makes people feel good. And I like that. Yes, I have a real head for business.
My kitchen at home is my make pretend bakery. And I do give my customers (my family and friends) food for free. One of my best customers in this make pretend bakery of mine is our friend Larry from Philadelphia. He’s out here once again on business, and when he’s here it’s time to fire up the oven and roll out the baking sheets. He likes to bake himself, so he appreciates a homemade cookie or cake. So today, in honor of Larry, one of my best customers, I’m making the crowd pleasing Chocolate Cocoa Cookies.
Chocolate Cocoa Cookies
From Great Cookies by Carole Walter
1 cup all-purpose flour
2 tablespoons, strained cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, slightly firm
1 cup sugar, divided
1/2 cup lightly packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
10 ounces bittersweet or semisweet chocolate, melted
1. Strain together the flour, cocoa powder, baking powder, and salt. Set aside.
2. In the large bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until light and creamy. Add 2/3 cup of sugar in a steady stream, mixing to combine. Add the brown sugar and mix until smooth. With mixer on low, add eggs one at a time, mixing to blend. Scrape down bowl as needed. Blend in the vanilla and the chocolate.
3. Add the dry ingredients in two additions and mix just until blended. Cover bowl with plastic wrap and chill for 35 minutes.
4. Position shelves in upper and lower thirds of oven. Heat oven to 375 degrees. Line baking sheets with parchment or silicone mat.
5. Put remaining 1/3 cup of sugar in a small bowl. Shape dough into 1 1/4 inch balls and roll in the sugar to coat them. Place on baking sheets 1 1/2 inches apart. Bake for 8-9 minutes for chewy cookie of 10-11 minutes for crispier cookie. Always turn your pans half-way through cooking time so cookies bake evenly.
6. Remove from oven, and let rest on sheet for 10 minutes. Using thin metal spatula remove to cooling racks.