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| ESTIMATED CALORIC INFO | |
|---|---|
| Serving Size | 2 cookies |
| Calories from Protein | 5% |
| Calories from Fat | 50% |
| Calories from Carbs | 45% |
| Total Calories | 150 |
Happy Friday!
I figure a nice batch of chocolate cookies is always a good way to round out the week. For this one, I used a recipe from my Keller book – which I’m sure you’re all familiar with by this point.
I tend to have a pattern of cooking from only about 2 or 3 cookbooks at a time as I work my way through them. I’m never very good at remembering dishes that are farther back in my memory, even if they are classics that I love.
I’ve never started my own recipe book or collection – though I probably should – so my cooking definitely goes through stages that reflect whatever I happen to be reading at the time. Actually, it was the idea of creating at least some semblance of a catalog of dishes that was one of the final things that convinced me to start this blog. I thought – well, even if nobody bothers to read it, at least I’ll finally have a collection of the recipes that I like.
So thanks, readers, for being the icing on the cake.
Or, cookies.
Hm, no icing on these. Let’s try again.
So thanks, readers, for being the chocolate in my cookies.
Well… that sounds kind of intimate, but I’m gonna go with it anyway. I hope you don’t think I’m being too forward with our relationship. I know we’ve only been together for just a short while now. Please, if I’m moving too fast just let me know. I’m okay with that.
| ESTIMATED FOOD MILES | |
|---|---|
| Sugar | 2,000 miles |
| Flour | 500 miles |
| Cocoa Powder | 2,000 miles |
| Baking Soda | 1,500 miles |
| Salt | 2,000 miles |
| Butter | 500 miles |
| Total | 8,500 miles |
The food miles on baking products always looks real ugly. It’s pretty difficult (near-impossible) to try to source most of these things locally. I guess, on the good side, at least you usually only have to purchase those supplies every once in awhile and they’ll last you a nice long time.
Here’s what you’ll need…
- 3/4 c granulated sugar
- 1 1/2 cup + 3 tbsp flour
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1 1/2 tsp salt
- 15 tbsp unsalted butter, cut into 3/4 inch cubes
This recipe makes about 20-24 cookies.
Take the butter out of the fridge, and while it is still firm, cut it up into little cubes. 15 tbsp is almost two sticks. Yes, two sticks.
Mix sugar, flour, cocoa powder, baking soda, and salt in a bowl. If you have a stand mixer with dough attachment, now would be the time to use it. A food processor with dough blades will also work okay here. And if you have neither, a regular bowl with a wooden spoon is always acceptable.
Mix the butter in slowly, cube by cube, until dough is moist but still chunky. You don’t want to overwork the dough or the cookies will be hard and too chewy.
Shape block of dough on a board. Wrap in plastic wrap and refrigerate for 1 hour or up to 5 days.
Cut dough in half, roll out blocks between parchment paper, slice in 2 inch discs and put onto cookie sheet (lined with parchment paper). Place discs about an inch or so apart.
Preheat oven to 350 F.
Refrigerate for 15 minutes on the cookie sheet.
Remove from fridge and place cookie sheet straight into the oven. Cook on 350 F on parchment paper for 10-12 minutes until top is no longer shiny.
Cool for 2-5 minutes.
The operative word here is “shortbread.” These cookies are not like other chocolate cookies, they’re much more like a biscuit or almost even a scone. They are, obviously, very buttery (in a good way) – kind of hard to avoid that with 15 tbsp of butter – you could probably adapt the recipe using a slightly lesser amount if you want.
Have a great weekend!
