Thursday, July 31, 2008

The Cookie Recipe

Here is the recipe for those cookies we made. Enjoy!!!! (The verse from the "Tea Party!" post can apply to this - I didn't have time to get it typed up)

Chocolate-Covered Chocolate-Mint Cookies

1 ½ cups all-purpose flour (soft white for those with Bread Beckers – mill 1 cup)
½ cup unsweetened cocoa powder
1 ¼ cups sugar
½ teaspoon baking powder
¼ teaspoon salt
6 ounces (1 ½ sticks) cold unsalted butter, cut into ½ inch pieces (*Note* if you don’t buy unsalted butter just use salted butter and take out the ¼ teaspoon salt)
2 large egg yolks
1 ½ peppermint oil
¼ teaspoon vanilla extract
1 ½ pounds bittersweet chocolate

1. Place the flour, cocoa, sugar, baking powder, baking soda, and salt in a food processor fitted with the steel blade and pulse a few times to combine the ingredients. Add the butter and pulse to cut the butter into the dry ingredients. Add the egg yolks, peppermint oil, and vanilla and pulse until a dough forms on the blades of the food processor.

2. Remove the dough from the food processor and shape into a 2-inch-thick log. Wrap in plastic wrap or parchment paper and refrigerate for at least 2 hours, or overnight.

3. Place racks in the middle and lower third of the oven and preheat the oven to 350 degrees. Line baking sheets with parchment paper (*Note* we didn’t have parchment paper so we just lightly buttered the pans)

4. Remove the dough from the refrigerator. Cut into 1/4-inch-thick disks and arrange ½ inch apart on the baking sheets. Bake for 10 minutes. Switch the baking sheets (pans) from top to bottom and rotate from front to back and continue to bake for another 3-4 minutes, until the cookies are light brown. Remove from the oven and allow to cool on racks. Make sure to let the baking sheets cool between batches. Do not handle the cookies until they are cool, or they’ll break; they’re very delicate.

5. Melt and temper the bittersweet chocolate. (*Note* I just melted the chocolate in the microwave stirring after every 15-30 seconds to keep from scorching.)

6. Place a sheet pan upside down on your work surface, next to the melted chocolate. Cover with parchment paper. Dip the cookies one by one in the chocolate, using a fork to turn them over and then left them out of the chocolate. It helps to tilt the bowl forward by leaning it on a folded kitchen towel.

7. Set the dipped cookies on the parchment, beginning at the far end so you don’t drip chocolate on other cookies when you set them down. Allow to cool completely, then store in an airtight container.

8. The cookies will keep for 3-5 days in the refrigerator or freeze for 2 weeks.

*Notes* I put 2-4 cookies in the melted chocolate at a time – depending on your bowl size.
I didn’t worry about appearance too much – as long as they tasted good.
If you like less of peppermint flavor add a little less peppermint oil.
If you want a sweeter cookie (chocolate-wise) use semi-sweet or milk chocolate morsels for the chocolate covering. Remember to melt well since you want a light coating of chocolate on the cookies.
The cookies are WONDERFUL frozen – tasty!
Oh and if you don’t have a food processor it works too by hand – I would think.

Recipe taken from: Desserts by the Yard by Sherry Yard

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